Dinner with Robert's Reserve roasted red pepper & onion dip & spread
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, CAROB BEAN GUM), RED BELL PEPPERS, SUGAR, TOMATO PASTE, RED WINE VINEGAR, CRUSHED TOMATOES (TOMATOES, CITRIC ACID), GOAT CHEESE (PASTEURIZED GOAT MILK, SALT, BACTERIAL CULTURE, VEGETABLE RENNET), DEHYDRATED ONION, JALAPENO PEPPERS, SALT, DEHYDRATED GARLIC, XANTHAN GUM, BLACK PEPPER.
Robert's Reserve, dips & salsa, serving 28 g, package 8.5 oz/240 g. Ingredients as printed on the label.
More from Robert's Reserve
- Robert's Reserve bbq relish
- Robert's Reserve sauce, roasted pineapple & habanero
- Robert's Reserve gourmet whiskey maple bbq sauce
- Robert's Reserve texas style bbq sauce
- Robert's Reserve champagne grapefruit cardamom mustard
- Robert's Reserve white bbq sauce
- Robert's Reserve ghost pepper bbq sauce
- Robert's Reserve caramel shishito mustard
- Robert's Reserve pineapple glaze
- Robert's Reserve sauce, cran razz
Other margarine
- Dierbergs Kitchen seafood crab spread, spinachDierbergs Kitchen
- Dierbergs cheese spread, bacon, cheddar & pecanDierbergs
- Roland harissa red chili spreadRoland
- Just Mayo spread & dressing, srirachaJust Mayo
- Hy-Vee cream cheese spread, cheddar jalapenoHy-Vee
- Essential Everyday crunchy peanut butter spread, crunchy peanut butterEssential Everyday
- Spartan spreadSpartan
- Ahold hazelnut spread with cocoaAhold
- Skippy natural peanut butter spread, creamy, honeySkippy
- Skippy natural creamy peanut butter spreadSkippy
Cooks as margarine, onions, dip. Half of it left? Use up the margarine.