1. Cut jalapeño peppers in half and clean out the seeds
  2. Fill ziplock bag with Cottage Country Dip and cut a small hole on one of the bottom corners
  3. Pipe Cottage Country Dip into the cut Jalapeños.
  4. Wrap the stuffed Jalapeño with bacon and place on a baking tray.

Bake at 400 °F for 25 minutes or until bacon is cooked.

Once baked, you can brush with maple syrup. This is not mandatory but highly recommended. 

Jalapeño Poppers

  1. Roughly chop half a pound of cooked shrimp
  2. Clean and cube a medium sized avocado
  3. Cut a half pint of cherry tomatoes in half 
  4. Roughly chop a small handful of cilantro
  5. Stir in half a container of Cottage Country Dip Habanero & Lime

This recipe makes amazing shrimp tacos.


Shrimp Topper

Quinoa Salad

Update your quinoa salad with Cottage Country Dip!

  1. Prepare quinoa as described on package
  2. 1 minute before finished cooking add ½ cup broccoli, ¼ cup chopped red onion, ½ cup sweet bell peppers, 1½ cups of raw spinach.  
  3. Stir and continue to cook for 2-3 minutes. 
  4. Mix in 2 tbsp. of Cottage Country Dip

This recipe can be used as a main, side or snack. 
Will stay fresh in your fridge for 3-4 days

Grilled Salmon

 Turn your grilled salmon into an elegant dish

  1. Prepare salmon in a foil bed and top with Salt & Pepper as desired and drizzle with olive oil.
  2. Grill on medium for 8-10 minutes
  3. Top with Cottage Country Dip for the last 2 minutes of cooking 

The Cottage Country Dip will melt onto your salmon and provide an unforgettable flavour!!​​​​

Grilled Veggies

Great on the waistline!

  1. Wash and chop desired vegetables, we suggest red pepper, zucchini, eggplant and sweet white onion
  2. Drizzle with olive oil, salt and pepper and ½ fresh lemon juice
  3. Grill on BBQ in grill basket for 10 minutes on high heat, stirring several times to achieve grill marks on both sides
  4. Remove from heat and place in serving dish
  5. Immediately add 3-4 tbsp. of Cottage Country Dip mixing while HOT

Cottage Country Dip will infuse with the veggies

Potato Salad

Make your potato salad the must have item

  1. Boil 1kg of potatoes of choice (we suggest red potatoes) in salted water for 15 minutes or until desired tenderness.  
  2. Drain and chop potatoes to bite size portions and set in bowl
  3. Add 3 tbsp. of Olive Oil, 1 tbsp. of Dijon Mustard, 2 tbsp. Greek yogurt and 4 tbsp. of Cottage Country Dip and mix well while still hot
  4. Chop and add ½ cup green onions,  2-3 celery stalks
  5. Top with Salt & Pepper and Paprika

Chill or serve at room temperature