Fernleaf dill with chives, garlic, parsley, and herbs.

I serve it during the summer with celery, kohlrabi, and carrot sticks. When company comes, I also put out a bowl of potato chips and watch it disappear. My husband thinks it’s delicious as a topping for baked potatoes and steak.

Best recipe: stir mix into 1 cup mayonnaise and 1 cup fat-free plain yogurt. Chill before serving.

Almost as good: stir package ingredients into a pint of sour cream. Chill for at least one hour before serving so flavors can develop fully.

The mix makes a refreshing herb dressing for cucumber and lettuce salad: Whip mix into 1 cup mayonnaise and 1/2 cup milk. Let stand for thirty minutes. Store in a capped pint jar. 

To make a Vegan Dip, blend package ingredients with 16 ounces of Toffuti Sour Supreme. Chill for 12 hours. Serve with crackers, chips and vegetables.

To make seasoned snack crackers, stir package ingredients into 2/3 cup canola oil. Toss baby saltines in oil mixture until oil is absorbed. Bake on a cookie sheet at 250 degrees for 15 minutes, stirring occasionally, until lightly toasted. 

.3 oz (9g) packet makes 2 cups. Keep for up to a week in the refrigerator.