Basil Dill Veggie Dip

8 Oz. Sour Cream
1/2 C. Mayonnaise
1 t. Dill
1 t. Dried Chopped Onions
1/2 t. Celery Salt
1/2 t. Dried Parsley Flakes
1 or 2 Drops Basil Essential Oil

Instructions
  1. Mix and serve with veggies, chips, or pretzels​.

Veggie Dip

1 C. Sour Cream
1 C. Mayonnaise
1 T Worcestershire Sauce
2 Green Onions, Finely minced
5 Slices Cucumber, Finely minced
Dash Salt
Dash Pepper
1/2 Drop Basil Essential Oil (use toothpick to dip into oil and then swirl into mixture)
1/2 Drop Oregano Essential Oil (use toothpick to dip into oil and then swirl into mixture)
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*I doubled this recipe so I could simply use one drop.  I didn’t have basil oil, so replaced with black pepper.

Citrus Fruit Dip

8 Oz. Softened Cream Cheese
1 jar (around 8 ounces) Marshmallow Cream
1 T. Lemon Juice
1 t. Vanilla
2-4 Drops Citrus Essential Oil (Citrus Fresh is my favorite. Lemon and Lime are also delicious, especially together! Orange, Tangerine… the options are many!)
Instructions
  1. Mix and chill

Italian Bread Dip

¼ C. Olive Oil
1-3 T. Balsamic Vinegar (to taste)
½ t. Italian Seasoning
1 T. Fresh Shredded Parmesan cheese 
1-3 Drops Oregano Essential Oil
Loaf of French Bread
Goat Cheese, Tomato, Fresh Basil Leaves (optional)

Instructions
  1. Cut loaf of bread into chunks or slices.
  2. If you are using goat cheese, spread onto slices.
  3. Toast chunks and slices under broiler or use a Pizazz!
  4. While toasting;  mix 1/4 C. Olive Oil, 2 T. Balsamic Vinegar, Fresh Pepper, 1-2 Drops Oregano EO, and 1/2 t. Italian Seasoning.
  5. Add fresh shredded parmesan to oil mixture (I always add more than the recipe because…you know…cheese).
  6. If using goat cheese you could add a thin slice of tomato and basil leaf, then drizzle mixture over bread or simply dip french bread chunks.  ​

Artichoke Herb Dip

1 oz. Fresh Parmesan
2 T. Fresh Mint (optional)
1 Drop Basil Oil
2 Drops Lemon Oil
1/4 C. Fresh Chopped Parsley
2 Jars Artichoke Hearts
1 2/3 C. Plain Greek Yogurt
2 T. Olive Oil
1/8 t. Fresh Nutmeg (optional)
Salt & Pepper

Instructions
Put parsley and fresh Parmesan in a food processor.  Process until crumbly and mixed together.  Transfer to a bowl; add greek yogurt, basil oil, and lemon oil.

Process artichoke hearts in food processor.  Add to yogurt mixture.  Add olive oil until you reach your desired consistency.  Flavor to your liking with mint, salt, pepper, and nutmeg. 

Allow to chill for two hours to achieve ultimate flavor.  Serve with veggies/crackers.