Hot Mushroom Dip

2 T butter or margarine
3 T VE Toasted Onion
8 oz (3 cups) finely chopped fresh mushrooms

Sauté until most of moisture is gone.

In Food Processor – add:
Mushroom mix
1 pkg 250 g cream cheese
½ c mayonnaise
1 t VE Lemon Dilly Dip Mix
1 t VE Cheese and Jalapeno Dip Mix
1 t VE Herb and Garlic Dip Mix
1 cup grated cheddar cheese

Mix well – place in ovenproof dish, or foccacia round loaf and sprinkle with VE Chives, bake at 350 for 20 – 30 min.

Whole Roasted Chicken with Vegetables
Serves 4 to 6

1 whole roasting chicken
3 Tbsp (45 ml) vegetable oil
3 Tbsp (45 ml) VE Lemon Dilly Dip Mix
2 tsp (10 ml) VE Poultry Seasoning
VE Sea Salt & Lemon Pepper to taste
4 large carrots, peeled and roughly chopped
4 large potatoes, peeled and roughly chopped

1. Preheat oven to 375° F (190° C).2. Rinse chicken, inside and out, in cold running water and pat dry with paper towel. Whisk together vegetable oil, VE Lemon Dilly Dip Mix and VE Poultry Seasoning.3. Rub approximately ¾ of the seasoned oil over chicken. Season chicken inside and out with VE Sea Salt and VE Lemon Pepper. Place chicken in large roasting pan and roast for approximately 45 minutes.4. Remove from oven and place chopped carrots and potatoes around chicken. Drizzle vegetables with remaining prepared oil and season with VE Sea Salt and VE Lemon Pepper. 5. Return chicken and vegetables to oven and continue roasting until chicken is fully cooked and vegetables are fork tender.
Tip Try with your choice of seasonal vegetables.

Per serving: Calories 900, Fat 46 g (Saturated 11 g, Trans 0 g), Cholesterol 175 mg, Sodium 290 mg, Carbohydrate 72 g (Fibre 9 g, Sugars 7 g), Protein 52 g.

Minted Green Peas
Serves 4

1 - 8 oz (225 g) package frozen green peas
1 Tbsp (15 ml) butter
2 tsp (10 ml) VE Lemon Dilly Dip Mix
¼ tsp (1.25 ml) VE Mint
VE Sea Salt & White Pepper, to taste

1. Into a small multi pot of boiling salted water, pour frozen green peas. Cook until tender crisp. Drain.
2. Add butter, VE Lemon Dilly Dip Mix, and VE Mint to warm peas. Stir well and season with VE Sea Salt and VE White Pepper before serving.

Per serving: Calories 70, Fat 3 g (Saturated 2 g, Trans 0.1 g), Cholesterol 10 mg, Sodium 120 mg, Carbohydrate 8 g (Fibre 3 g, Sugars 3 g), Protein 3 g.