Catering-Ready: Bold Dips Made for Foodservice

🧄 Garlic & Herb White Bean Spread

Yield: 1 gallon (about 128 servings, 2 oz each)

Ingredients:

6 lbs. canned cannellini beans (drained weight)

2 ½ cups extra virgin olive oil

1 cup fresh lemon juice

3/4 cup Rollicking Buckaroo Garlic & Herb Seasoning

1 ½ tbsp kosher salt (adjust to taste)

Water or oil as needed for texture

Instructions:
Blend beans, seasoning, lemon juice, and olive oil until very smooth. Add water or oil gradually to reach a dip consistency. Hold chilled.

🔥 Memphis Dry Rub Roasted Red Pepper Spread

Yield: 1 gallon

Ingredients:

5 lbs roasted red peppers (drained weight)

3 lbs cream cheese (softened)

1 lb Greek yogurt or sour cream

1 cup Rollicking Buckaroo Memphis Dry Rub

2 tbsp smoked paprika (optional, for extra depth)

Instructions:
Puree everything in batches until smooth and creamy. For spicier depth, increase Memphis Dry Rub. Store chilled.

🌶️ Applewood Chipotle Avocado Dip

Yield: 1 gallon (must be made fresh or stabilized)

Ingredients:

6 lbs ripe avocados (pulp only)

2 cups lime juice (fresh preferred)

2 lbs sour cream

1 cup Rollicking Buckaroo Applewood Chipotle Rub

2 tbsp kosher salt

Instructions:
Mash or blend all ingredients until creamy. Use within 4–6 hours unless treated with commercial stabilizer (e.g., Fruit-Fresh or citric acid). Best served immediately for color.

🍊 Smoky Citrus Salsa Verde-Style Spread

Yield: 1 gallon

Ingredients:

6 lbs roasted tomatillos or green tomatoes

1 lb toasted pepitas (hulled pumpkin seeds)

1/2 cup fresh garlic (roasted or sautéed)

2 cups olive oil

3/4 cup Rollicking Buckaroo Smoky Citrus Salt

1/4 cup white vinegar or lime juice (optional for acidity)

Instructions:
Blend all ingredients to desired texture. Keeps well for 3–5 days. Serve with crostini, chips, or fresh-cut produce.