Garlic & Herb Spread Mix


Garlic & Herb Spread Mix


Garlic & Herb Spread Mix is a flavorful and savory blend that goes as far as your creativity takes it. It makes a hearty dip, a perfect seasoning for potatoes, mouthwatering garlic bread, simple weeknight casseroles, the world's best lasagna, and so much more. Put your twist on gourmet with this mix.

  • No MSG

  • Gluten Free

Recipes: (See Additional Info)

Garlic Sirloin Stroganoff, Spaghetti Pie, Garlic & Herb Ratatouille, Zesty Garlic & Herb Roasted Potatoes, Simple & Delicious Garlic Bread, Garlic Shrimp In Foil, Holiday Garlic Cheese Log, Cheesy Garlic Hash Brown Casserole, Holiday Garlic & Provolone Cheese Ball, Brown Paper Bag Steak, Slow Cooker Pasta Sauce, Easy Lasagna, Fork Tender Venison, and Shirley's Easy Marinara Sauce. 

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Ground Sirloin Stroganoff

This simplified version of classic Beef Stroganoff is easy enough for everyday dinner, yet special enough for company. Serve over egg noodles.

  • 1 tsp. Garlic & Herb Spread Mix (dry)

  • 1/2 cup diced onion

  • 1 Tbsp. canola oil or vegetable oil

  • 1/4 cup flour

  • 1 1/2 lbs. ground beef sirloin

  • 1 can (14.5 oz.) beef broth

  • 2 Tbsp. butter

  • 8 oz. mushrooms, thickly sliced

  • 1 cup sour cream

a large, heavy-bottomed skillet, heat oil over medium heat. Add meat and cook, stirring often, until evenly browned (about 5 minutes). Transfer meat to a bowl and set aside.

    1. In same skillet, melt butter and stir in onion. Cook, stirring
      often, until onion is soft (about 5 minutes).

    2. Add flour, cook 2 minutes, stirring to thoroughly blend flour and butter. Stir in Garlic & Herb Spread Mix (dry) and onions.

    3. Add beef broth and bring mixture to a boil. Stir until flour has
      dissolved and broth is thickened (about 2 minutes). Add
      mushrooms; cook 1 minute.

    4. Stir in reserved meat and drippings; reheat mixture 2 minutes. (Recipe can be made ahead to this point. If not serving within an hour, cover and refrigerate the mixture, then reheat it
      before adding sour cream.)

    5. Remove skillet from heat and blend in sour cream. Serve immediately over noodles or rice.

Spaghetti Pie

  • 2 tsp. Garlic & Herb Spread Mix (dry)

  • 1 pkg. (8 oz.) spaghetti, broken into 2-inch pieces

  • 2 Tbls. soft butter

  • 1 medium onion, chopped

  • 1 green pepper, chopped

  • 1/2 cup Parmesan cheese

  • 1/2 tsp. salt

  • 1/4 tsp. pepper

  • 1 egg, beaten

  • 1-1/2 lbs. ground beef

  • 1/2 tsp. oregano

  • 1 lb. cottage cheese

  • 12 oz. shredded mozzarella cheese

  • 1 quart (32 oz.) spaghetti sauce

Cook spaghetti according to package directions; drain. In large bowl mix butter, Parmesan cheese, salt, pepper and egg. Add spaghetti and toss to coat. Spread evenly in a greased 13x9-inch casserole dish. In large sauce or fry pan add onion, green pepper and ground beef. Cook meat over medium heat; when meat is browned drain off any fat. Add Garlic & Herb Spread Mix, spaghetti sauce and oregano to meat mixture. Preheat oven to 350°. Spread cottage cheese over spaghetti layer. Top with meat mixture. Bake for 30 minutes. Sprinkle with mozzarella. Bake an additional 10 minutes. Let stand about 15 minutes before serving. Makes 8 to 10 servings.

Garlic & Herb Ratatouille

  • 2 tsp. Garlic & Herb Spread Mix

  • 1 to 2 Tbls. vegetable oil

  • 1 stalk celery, chopped

  • 4 zucchini, cut into 1/2” slices

  • 2 green peppers, chopped

  • 1/4 cup onion, chopped

  • 1 eggplant, unpeeled, cubed

  • 1 (14-1/2 oz. each) cans diced tomatoes

  • 1 cup artichoke hearts, quartered (optional)

Heat oil in a large fry pan. Add chopped onions and sauté for 2 minutes. Add celery and eggplant. Stir-fry for 3 to 4 minutes. Add green peppers, tomatoes, Garlic & Herb Spread Mix, and artichoke hearts. Cover and simmer 30 minutes. Uncover and cook an additional few minutes to evaporate excess liquids, if necessary. Serve hot or chill overnight. Serve with cooked pasta.

Zesty Garlic & Herb Roasted Potatoes

  • 1 Tbls. Garlic & Herb Spread Mix

  • 1/2 cup Miracle Whip® or Miracle Whip Light Salad Dressing®

  • 2 lbs. small red potatoes, quartered

  • 1 tsp. seasoned salt

  • 1 Tbls. water

Preheat oven to 400°. Mix Garlic & Herb Spread Mixsalad dressing, and water in a large bowl. Add potatoes; toss to coat and sprinkle with seasoning salt. Place potatoes on greased cooking sheet. Bake 30 to 40 minutes or until golden brown. Flip potatoes over after 15 minutes of baking. Makes 8 servings.

Simple & Delicious Garlic Bread

  • 3/4 tsp. of Garlic & Herb Mix

  • 1/8 tsp. Worchestershire sauce

  • 4 oz. (1 stick) butter or margarine, softened

Add Garlic & Herb Mix and Worchestershire sauce to butter or margarine. Mix well, spread on bread and bake until golden brown.

Garlic Shrimp in Foil

  • 1/2 tsp. Garlic & Herb Spread Mix

  • 1/2 cup softened butter

  • 1/2 tsp. salt

  • 2 lbs. raw, medium-sized shrimp, peeled and deveined

Cream butter with Garlic & Herb Spread Mix, and salt. Fold heavy foil into 9 by 9 inch squares. Divide shrimp evenly among foil squares, placing in center. Top with a Tbls. of butter mixture. Close foil around shrimp and twist top to seal. Grill over hot coals for 15 minutes. Taste for doneness. Serve in foil packages with crusty French bread to dip in butter/garlic sauce. Serves 6.

Dish may be prepared in advance and frozen uncooked. If cooking from frozen, add 10 minutes to cooking time.

Holiday Garlic Cheese Log

  • 16 oz. cream cheese, softened

  • 2 tsp. Garlic & Herb Spread Mix

  • 1/2 tsp. Worcestershire sauce

  • 1/2 tsp. ground black pepper

  • 1/4 c. grated Parmesan cheese

Coating for Holiday Garlic Cheese Log:

  • 2 tsp. Pesto Parmesan Bread Dipping Mix (May substitute 1 tsp. basil & 1 tsp. parsley flakes for Pesto Parmesan Bread Dipping Mix)

  • 2 Tbls. grated Parmesan cheese

  • 1/4 c. finely chopped walnuts

Microwave cream cheese for 30 seconds, or until very soft. Add remaining Cheese Log ingredients; mix well until smooth. Place onto large piece of plastic wrap & roll into log shape. Cover and chill until firm. Mix coating ingredients in a small bowl. Remove Cheese Log from refrigerator and pat coating mixture into the log, rolling until completely coated. Cover and chill 4 hours or more. Serve with crackers or pretzels.

Cheesy Garlic Hash Brown Casserole


  • 2 tsp. Garlic & Herb Spread Mix (dry)

  • 1 cup onion, chopped

  • 1pkg. (28 to 32 oz.) frozen hash brown potatoes

  • 2 cup shredded Italian style cheese blend, reserve 1 cup

  • 1 cup (8 oz.) sour cream

  • 1/2 tsp. salt

  • 1/4 tsp. ground black pepper

  • 1 can (10.75 oz.) condensed cream of mushroom soup*

  • 1/2 cup milk or water

Preheat oven to 350°. Mix all ingredients (except 1 cup of cheese, reserved) in a large mixing bowl. Spoon mixture into a well-greased 13x9-inch baking dish. Sprinkle reserved cup of cheese evenly over top of mixture. Cover with foil and bake for 30 minutes. Remove foil and continue baking an additional 30-40 minutes to until bubbly around edges and the cheese begins to brown. Serves 6.

*Can use cream of potato, chicken or celery.

Holiday Garlic & Provolone Cheese Ball

  • 6- to 8-oz. sliced Provolone cheese (at least 8 slices)

Garlic cheese layer:

  • 1/2 tsp. Worcestershire sauce

  • 1/2 tsp. ground black pepper

  • 1/4 cup grated Parmesan cheese

  • 2 tsp. Garlic & Herb Dip Mix

  • 16 oz. cream cheese, softened

Pesto filling layer:

  • 2 Tbls. Pesto Parmesan Bread Dipping Mix

  • 1/4 cup grated Parmesan cheese

  • 3 Tbls. olive oil

  • 1/4 cup finely chopped pine nuts or walnuts

Line a medium-sized bowl with plastic wrap, leaving enough overhanging to completely cover the top of the bowl. Place 1 slice Provolone centered in the bottom of the bowl, then place 6 slices around the inside of the bowl overlapping each other and overhanging the edges. Reserve 1 slice for the top of the cheese ball. Mix the Pesto filling layer ingredients in a small bowl and set aside. Mix the Garlic cheese layer ingredients in a small bowl. Spoon 1/2 of the Garlic cheese mixture into the Provolone cheese-lined bowl and level the layer. Now place all of the Pesto filling layer on top and level out that layer. Spoon in the remaining Garlic cheese layer. Place remaining slice of Provolone centered on top. Pull plastic wrap up and carefully fold over the Provolone cheese slices towards the center, molding into a cheese ball shape inside the plastic wrap. Secure with a twist tie and chill until firm. May be frozen for up to 3 months. Unwrap and invert to serve with toasted baguette (bread) slices, bread sticks or crackers. Yield: 18 servings.

Brown Paper Bag Steak

  • 1-1/2 tsp. Garlic & Herb Spread Mix

  • 3/4 lb. boneless steak, about 2-1/2” thick

  • 1/2 cup unseasoned bread crumbs

  • 2 Tbls. olive oil

  • Salt and pepper to taste

 Preheat oven to 375°. Rub both sides of the steak with olive oil. Sprinkle on Garlic & Herb Spread Mix, season with salt and pepper, and press the bread crumbs on both sides of the steak. Place steak in the bottom of a clean brown paper bag and fold the bag up tightly. Put the bag in a 13x9 inch pan, seam side down, and bake on the center rack of the over for 45 minutes for medium rare and 50 minutes for medium.

Slow-Cooker Pasta Sauce

  • 2 tsp. Garlic & Herb Spread Mix (dry)

  • 4 cans (28-oz. ea.) (or 112-oz. total) crushed tomatoes

  • 1 cup of red wine (or substitute 1 cup beef broth)

  • 1 tsp. dried basil

  • 1 tsp. dried oregano

  • 1/2 tsp. black pepper

  • 1 to 2 tsp. salt

  • 1 Tbls. sugar

  • 1 pound of ground beef or turkey, browned (meat optional)

  • hot cooked pasta

  • Parmesan cheese, grated

 In slow cooker combine tomatoes with juice, wine (or beef broth), 2 tsp. Garlic & Herb Spread Mix, basil, oregano, black pepper, salt, sugar and (if desired) cooked ground meat. Stir. Cover and cook on low 8 to 10 hours or on high 4 to 6 hours. Serve over pasta; top with Parmesan cheese. For thicker sauce, allow to cook 1 hour longer (additional) without lid on slow cooker. Use a 5-1/2 or 6-quart slow cooker, otherwise divide recipe in 1/2.

Easy Lasagna


  • 1-1/2 tsp. Garlic & Herb Spread Mix, dry

  • 1 jar (20 oz.) spaghetti (pasta) sauce

  • 6 uncooked lasagna noodles

  • 1 container (8 oz.) ricotta cheese

  • 2 cups shredded mozzarella cheese, divided

  • 3/4 cup Parmesan cheese

  • 1/2 cup water

Preheat oven to 375°. Blend together ricotta cheese, 1 cup of mozzarella cheese, Parmesan cheese and 1-1/2 tsp. of Garlic & Herb Spread Mix (dry mix) in a mixing bowl. Spread about 1 cup of pasta sauce in a greased 2 qt. shallow baking dish. Top with 3 uncooked noodles and spread cheese mixture over noodles. Spread 1 cup of sauce over cheese mixture. Top with remaining uncooked noodles and remaining pasta sauce. Carefully pour 1/2 cup of water over top and cover. Bake at 375° for 1 hour, uncover and top with remaining mozzarella cheese. Bake for 5 additional minutes to melt cheese. Let stand 5 minutes. Serves 6.

Fork Tender Venison


  • 1 tsp. Garlic & Herb Spread Mix

  • 1/2 cup mild French dressing

  • 2- to 3-lbs. venison, cubed (or substitute beef round steak)

  • 1 (10-1/2 oz.) can condensed onion soup

  • 1 cup water

  • 4 cups cooked egg noodles

  • 2- to 3-Tbls. flour

  • 1 lb. fresh mushrooms, sliced, optional

Preheat electric frying pan to 350°. Heat French dressing and Garlic & Herb Spread Mix in pan. Add meat and brown well to seal in juices. Add undiluted onion soup and enough water to cover. Reduce heat to low (about 220°). Cover and simmer 2 to 2-1/2 hours until meat is fork tender, turning meat and adding more water if necessary. When meat is tender, place on warm platter and surround with hot, buttered noodles. Keep warm. In a small bowl, blend flour and 1/4 cup of cold water until smooth. Add flour mixture to pan liquids, stirring constantly, until thickened. Pour gravy over meat and serve immediately. Serves 6 to 8.

Shirley's Easy Marinara Sauce

  • 1 Tbls. Garlic & Herb Spread Mix (dry)

  • 2 (14-½ oz. ea.) cans diced tomatoes (or stewed or sliced)

  • 1 (15 oz.) can tomato sauce

  • 1/2 tsp. salt (optional)

  • 1 Tbls. sugar

Combine all ingredients in large saucepan; stir. Bring to boil over medium heat; reduce heat and simmer approximately 30 minutes. Serve on top of pasta. This is also delicious simmered with chicken breasts.