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Tuesday, February 28, 2012

CLOSED Giveaway: Wholly Guacamole/ Garden of Eatin' Prize Package

Wholly Guacamole
Here at WHOLLY GUACAMOLE® we’re all about the green- and not just with our guac! We are constantly on the look-out for ways to improve our impact on people and the planet. That’s how it’s been since our inception in 1989.


In 2009 we decided to take it a step further and began to build a corporate-wide program that helps documents our carbon footprint, our waste stream, water use and other impacts. It also help document how we affect the communities where we operate. Our goal is to make our products the best they can be in every way, including how we pursue sustainability.


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Layered Dip with Wholly Guacomole and Salsa
Ingredients
1 16 oz Refried Beans
1 8 oz Sour Cream
1 Wholly Gaucomole (Any Flavor use only 1/2)
1 Wholly Salsa (Any Flavor Use only 1/2)
1 8 oz. Shredded Cheddar Cheese
1 4 oz. Chopped Black Olives
20 Jalapenos (Jar Brand)
1 Large Tomato Chopped and Seeded


Instructions
Mix Refried Beans with 1 Tablespoon Taco Season and Layer on Large Plate in order listed. Refrigerate for 4 hours or longer. Serve with Favorite Taco Chips. Yummy!!


Garden of Eatin'
For over 40 years Garden of Eatin’ has provided an array of organic tortilla chips made with the highest quality ingredients such as whole corn kernels, quinoa and flax seeds. From our flagship Blue Chips, blue corn tortilla chips to our popular Multi-Grain chips, Garden of Eatin’ delivers the perfect combination of flavor and crunch that you can feel great about serving to your friends and family. Perfect for pairing with guacamole or salsa, Garden of Eatin’ offers scrumptious options that are always GMO free. Garden of Eatin’ offers many varieties that are gluten free and also offers baked and low sodium options. Enjoy our quality tortilla chips and snack confidently.

Buffalo Chicken Dip

•2 C chicken, fully cooked and shredded (you can use rotisserie chicken or chicken breasts)
•1 C hot sauce sauce
•8 oz. cream cheese, softened
•1/2 C sour cream
•3/4 C crumbled blue cheese
•1/2 C shredded cheddar or mozzarella cheese


Directions:
Mix together the shredded chicken with the hot sauce. Stir chicken mixture together remaining ingredients, except for 1/4 C of the blue cheese. Put mixture in 9-inch pie dish (or any oven-safe casserole-type dish) and sprinkle remaining blue cheese on top. Bake at 375 degrees for about 20 minutes, until bubbling and a bit brown on top.


Serve with celery sticks, carrot sticks, and any variety of Garden of Eatin' tortilla chips. For an extra kick, enjoy with Garden of Eatin's Red Hot Blues!


Thanks to the wonderful people over at Wholly Guacamole & Garden of Eatin' who made my family very happy! We got to try out the Guacamole & Salsa plus some blue chips! At first the chips were a little strange because the color but once I tasted them I got over it really quick!








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