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Dried Spices Peak Provisions


Timberline Taco Dip



  • 2 cups ground beef, ground turkey or diced chicken - browned and seasoned with Peak Provisions Timberline Taco Mix

  • 1 can chili beans w/ sauce

  • 1 cup guacamole

  • 1 cup salsa

  • ½ cup ketchup

  • ½ cup Miracle Whip

  • 1 cup sour cream

  • ½ cup diced cucumber

  • ½ cup diced peppers

  • ½ cup diced tomatoes

  • 1 ½ cup shredded cheese

  • 1 can sliced olives

  • 3 green onions, finely sliced

  • ½ cup cotija cheese, crumbled



  1. In a pie plate or small oven dish - any shallow serving dish with sides high enough to layer the dip.

  2. Mix cooked taco meat with chili beans, juice and all - spread as the first layer.

  3. Mix together salsa and ketchup and pour over meat mixture as the next layer.

  4. Mix together sour cream and Miracle Whip spread over salsa layer.

  5. Sprinkle diced cucumber, bell pepper, and tomato as the next layer.

  6. Sprinkle shredded cheese, olives and green onion, and cotija cheese on top.

  7. Refrigerate a few hours or make the night before. Serve with tortilla chips. Enjoy!

Butter Basin Layered Salad



  • 2 heads iceberg lettuce

  • 8 oz. baby spinach, washed and dried

  • 8 hard boiled eggs, peeled and chopped

  • 16 oz. bacon, cooked and chopped

  • 1 package cherry or grape tomatoes, cut in half

  • 1 bunch green onions or 1 medium red onion, thinly sliced

  • 8 oz. cheddar cheese, grated

  • 2 cups chopped fresh broccoli  - or -  16 oz. frozen peas, partially thawed

  • 8 oz. can sliced olives for garnish

  • Salt & pepper to taste

  • 1 package Peak Provisions Butter Basin Ranch (prepared according to package directions)



  1. In a clear glass salad bowl, layer the salad ingredients in order, beginning with the lettuce and concentrating each ingredient around the perimeter of the bowl and filling in the center with lettuce if needed.  End with the layer of broccoli / peas.

  2. Pour the prepared Butter Basin Ranch over the top and spread to cover, bringing the dressing all the way out to the edges of the bowl.  Sprinkle the top with the sliced olives.

  3. Cover and refrigerate for up to 8 hours.

    This is a simple and beautiful salad.  You can vary the ingredients according to your taste and what you have in your fridge - you can even dress it up a bit with fresh herbs and feta cheese.  The glass bowl really makes this salad a show-stopper!  But the true sign of a delicious salad is a great dressing - our Butter Basin Ranch, which is spread over the top to “seal in” the ingredients below, refrigerate and bring to a picnic or family meal.  Enjoy!

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