Due to Alberta Oil field cutbacks I needed a way to make money. My husband Greg and his best friend Tim (GT) had a chip dip recipe they called “sick dip”
Full of fresh garlic, To keep the flu bugs away. I got them to make some and I hit the streets with free samples., I went door to door, waited for kitchens to close, hit the pub parking lots, I attend every market I can selling 8 oz containers of GT Sick Dip. Within my first 3 1/2 hrs I sold 80 dips. I made a batch to sell a batch.
During the Ponoka Stampede I sold almost 1000 dips in 4 1/2 days.. The chip dip turned into a Dip/Spread/Dressing overnight.
We had our product lab tested and the results revealed the fresh garlic was preserving the dip and that is was up to the individual consumer as to when it became unpalatable. We began our own age test refrigerated, opening and closing the lid. At 9 mos we had no mold or separation. We cooked with it the food was amazing.
We age tested sealed, on the counter during the summer unrefrigerated for 9wks. On the 8th day we could see garlic juice. The level of the juice was minimal and it stayed that way, almost like a gelatin. We cooked with it and the food was delicious
It is freezable but truly don’t.. it is better when you let it sit and age..
The longer it sits the better it gets, the less you need
So grateful to say we have our own Herbmasterz Headquarterz now and are in retailers across central Alberta with more locations on the way
We are not going to stop until we get to the top
New Flavours, Gluten Free And Meat Marinades Coming Soon
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