This elegantly flavored dip tastes like a New York-style cheesecake and contains tart red cherries and almonds. This is great with bagels or graham crackers. This dip makes a wonderful bread and dessert. No MSG No Added Salt Gluten Free Wheat Free Vegan Made in Michigan Recipes: Cherry Almond Muffins Ingredients: 1 packet Cherry Almond Dip Mix 1 egg 1 cup buttermilk 1/4 cup vegetable oil 1-1/4 cup flour 2/3 cup sugar 1-1/4 tsp. baking soda 1/4 tsp. salt Directions: Preheat oven to 350°. Grease muffin pan. Beat egg in a 2-1/2 qt. bowl. Stir in buttermilk, oil and Cherry Almond Dip Mix. Mix well. Stir in remaining ingredients all at once until flour is moist. (Batter may still be lumpy.) Fill each cup 2/3 full of mixture. Bake for 20 minutes or until toothpick comes out clean. Enjoy! Cherry Almond Zucchini Bread Ingredients: 1 packet Cherry Almond Dip Mix 1/4 cup hot water 2 eggs 3/4 cup granulated sugar 1/3 cup vegetable oil 1/4 cup lemon juice 1/3 cup water 2 cups all-purpose flour 2 tsp. baking powder 1 tsp. ground cinnamon 1/2 tsp. baking soda 1/4 tsp. salt 1 cup shredded unpeeled zucchini 1 Tbsp. grated lemon peel, fresh or 1 tsp. grated lemon peel, dried Directions: In a small bowl pour in packet of Cherry Almond Dip Mix, add 1/4 cup hot water and mix with fork. Let set. Put eggs in a large mixing bowl. Beat with an electric mixer on medium speed 3 to 4 minutes, or until eggs are thick and lemon colored. Add sugar, oil, lemon juice and water; mix well. Combine flour, baking powder, cinnamon, soda and salt. Add flour mixture to egg mixture; mix well. Stir in zucchini, lemon peel and Cherry Almond mixture by hand. Mix well. Grease and flour the bottom only of an 8.5x4.5-inch loaf pan. Pour batter into prepared pan. Bake in a preheated 350° oven 55 to 65 minutes, or until toothpick is inserted and comes out clean. Let cool in pan for 10 minutes. Loosen edges with a metal spatula. Remove from pan and let cool completely. Chocolate Cherry Almond Cake Ingredients: 1 packet Cherry Almond Dip Mix 1 pkg. chocolate cake mix, pudding in the mix type 3 eggs 1-1/4 cups water 1/2 cup oil 1 cup sour cream Directions: Preheat oven to 350°. In a large bowl place ALL ingredients. With electric mixer blend on low speed, then mix on medium speed for 1 minute. Pour batter into a greased bundt or tube pan. Bake for 45 to55 minutes or until done. Cake is done when top springs back to touch or when a toothpick is inserted and comes out clean. Cool slightly in pan and then invert onto a serving plate. Pour glaze over warm cake. Spoon any excess glaze from plate back onto cake. Glaze: 1 cup powdered sugar 1 Tbsp. maraschino cherry juice or 1 tsp. vanilla extract 1 to 2 Tbsp. milk, to reach desired consistency
