RECIPES
Fresh from the Fournet kitchen comes the homemade Creole Onion Dips by Gourmet Fournet which can be served straight from the container or added to ingredients to create delicious, rich and creamy recipes.
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Include Gourmet Fournet's Original, Spicy Buffalo, and Roasted Garlic Creole Onion Dips as your secret ingredient for the following mouth-watering dishes!
BUFFALO CHICKEN ROLLS
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INGREDIENTS
• 1 can of refrigerated pizza dough (13.8 oz.)
• 2 cooked, shredded chicken breasts
• 8 oz. Gourmet Fournet Spicy Buffalo Dip
• ½ cup shredded cheddar cheese
• ¼ cup chopped green onions
DIRECTIONS
1. Preheat oven to 375° F and line a baking sheet with parchment paper
2. Mix chicken, Gourmet Fournet, green onions, and cheese in a bowl
3. Gently roll out pizza dough on parchment paper, spread mixture onto dough, then roll back up
4. Using a sharp knife, slice into ½” pieces
5. Place on a baking sheet and bake for 20 minutes, or until golden brow
CREOLE CHICKEN SUPREME
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INGREDIENTS
• 8 oz. Gourmet Fournet Roasted Garlic Dip
• 3 cups cooked chicken (shredded)
• 3 cups of cooked rice (white or brown)
• 1 10 ¾ oz. cream of celery
• 6 oz. pimentos
• 2 cans of green beans
• 8 oz. water chestnuts (drained)
• Creole seasoning to taste
DIRECTIONS
1. Lightly grease 9x13’ baking dish
2. Preheat oven to 350° F
3. In a large bowl, combine all ingredients thoroughly and add Creole seasoning
4. Bake covered with foil for 25 minutes
5. Uncover and top with fried onions and bake for an additional 5-10 minutes
BACON-WRAPPED JALAPEÑOS
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INGREDIENTS
• 8 whole jalapeños peppers, halved lengthwise, seeds and membranes removed
• 16 slices of bacon
• 8 oz. of Gourmet Fournet Roasted Garlic Dip
• Your favorite BBQ Rub
DIRECTIONS
1. Preheat oven to 375° F and line a baking sheet with parchment paper
2. Fill each jalapeño half with Gourmet Fournet Roasted Garlic Dip then wrap in bacon
3. Arrange bacon-wrapped peppers on prepared baking sheet, then sprinkle with BBQ rub
4. Bake for about 20 minutes (or until bacon is crispy)
These are also great on the grill!
FOUR INGREDIENT SPINACH DIP
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INGREDIENTS
• 8 oz. frozen spinach (drained)
• 8 oz. Gourmet Fournet Creole Onion Dip
• 8 oz. cream cheese
• 2/3 cup shredded Italian Blend Cheese
DIRECTIONS
1. Thaw and drain spinach.
2. Add spinach, Gourmet Fournet Creole Onion Dip, and cream cheese to a pan, stir until blended on medium heat
3. Add shredded cheese and heat until cheese is melted
4. OR – transfer to an oven safe dish, top with shredded cheese and bake at 350° F until cheese is golden brown
5. Serve with your choice of dipping accessory!
SPINACH & ROASTED GARLIC OMELET
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INGREDIENTS
• 4 oz. Gourmet Fournet Roasted Garlic Dip
• 2 tbsp fresh green onions
• 1 cup fresh spinach
• (Optional – add your favorite toppings such as onions, sausage, cheese, red peppers, etc.)
DIRECTIONS
1. Mix eggs, green onion, and dip using a whisk until creamy
2. Cook in 1 tbsp olive oil or butter over medium-low heat until edges are cooked
3. Flip for about 30 seconds
4. Top with spinach and fold onto a plate
SMOKED SALMON DIP
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INGREDIENTS
• 8 oz. Gourmet Fournet Original Creole Onion Dip
• 2 tsp finely grated lemon zest
• 4 oz. smoked salmon, skin removed, flaked
• 2 large radishes, trimmed, finely chopped
• â…“ cup finely chopped red onion
• ½ cup drained capers, chopped
• 3 tablespoons finely chopped chives
DIRECTIONS
Mix ingredients in bowl, refrigerate at least one hour before serving.
SHRIMP PESTO PASTA
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INGREDIENTS
• 4 oz. Gourmet Fournet Creole Onion or Roasted Garlic Dip
• 1 pound of shrimp, peeled
• 4 oz. pesto sauce
• 1 handful of spinach
• 1 tbsp coconut oil
• 1 package of your favorite pasta
DIRECTIONS
1. Melt coconut oil in a pan
2. Cook and drain pasta, set aside
3. Cook shrimp until pink
4. Add remaining ingredients and stir until thoroughly mixed
5. Add pesto mix to your cooked pasta
BUFFALO CHICKEN SALAD
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INGREDIENTS
• 8 oz. Gourmet Fournet Spicy Buffalo Dip
• 4 oz. shredded chicken
DIRECTIONS
Mix ingredients in a bowl.
Serve with crackers, chips, or celery sticks!
