Dinner with Marketside smokehouse burnt ends dip
Photograph the shelf it sits on and tonight's recipe is written around everything that is there.
On the label
CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, GUAR GUM, CAROBBEAN GUM, XANTHAN GUM), MAYONNAISE (SOYBEAN OIL, CORN SYRUP, WATER, WHOLE EGGS, EGG YOLKS, DISTILLED VINEGAR, SALT, SUGAR, LEMON JUICE CONCENTRATE, CALCIUM DISODIUM EDTA ADDED TO PROTECT FLAVOR, NATURAL FLAVORS), SOUR CREAM, SMOKED BRISKET (BEEF, WATER, SALT, NATURAL FLAVORS, DRIED VINEGAR, BLACK PEPPER), BROWN SUGAR, SUGAR, APPLE CIDER VINEGAR, HOT SAUCE (AGED RED CAYENNE PEPPERS, DISTILLED VINEGAR, WATER, SALT, GARLIC POWDER), WATER, RED CHILI PEPPER FLAKES, NATURAL LIQUID SMOKE FLAVOR (WATER, NATURAL HICKORY SMOKE CONCENTRATE) NATURAL HICKORY SMOKED FLAVOR (TORULA YEAST, SMOKE FLAVOR, SILICON DIOXIDE), DRIED CHIVES, GARLIC POWDER, RED BELL PEPPER FLAKES, CAYENNE PEPPER, SALT, POTASSIUM SORBATE (PRESERVATIVE), DRIED PARSLEY, XANTHAN GUM, GNLEGGS ONION, SODIUM BENZOATE (PRESERVATIVE), CUMIN.
Marketside, dips & salsa, serving 30 IU, package 12 OZ/340 g. Ingredients as printed on the label.
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Cooks as dip. Half of it left? Use up the dip.