Recipes - Fiesta Dip Mix

Cheesy Zucchini Breadsticks 
4 medium zucchinis (washed, not peeled- about 3 cups)
2-4 cups cheese (shredded) – pick your faves
2-3 large eggs
1/3 cup flour
Backyard Patch Fiesta Dip Mix
Salt & Pepper to taste
Pre-heat the 450 degrees F. Shred the Zucchini and place in a bowl and sprinkle with salt to release the moisture.  Let it sit 10 to 15 minutes, then squeeze the zucchini in a clean towel to remove most if not all of the liquid.
Mix zucchini, eggs and flour in a medium bowl.  You want the mixture loose and spreadable not liquid, so add one egg at a time to see if three are needed. Spray a baking sheet with cooking spray or line with parchment.  Spread the zucchini mixture into a large thin rectangle.
Bake 25 minutes or until the edges are nicely brown.  Make sure it’s nice and golden on the sides and top so the crust is not mushy. Reduce the heat to 350 degrees F, sprinkle the crust with cheese and seasoning and continue baking until cheese is just melted. Let cool 2 minutes then cut into sticks.  Serve with a marinara (we recommend a tomato sauce seasoned with our BYP Marinara Blend.)
Corn and Chickpea Salad 
Smokey grilled corn takes this salad from great to spectacular! The homemade dressing is only 5 ingredients!
1 can of chickpeas drained
2 cups grilled corn or canned drained corn
1 cup of diced cucumber
3 Tbls chopped cilantro
2 Tbls olive oil
1 1/2 tbsp lime juice
1 Tbls melted honey
1 Tbls Backyard Patch Fiesta Dip Mix
1 tsp lime zest
dash of salt
Combine the salad ingredients and set aside. Place the dressing ingredients into a small jar, cover and shake to mix or combine in a bowl. Pour over the salad, tossing to coat the salad evenly and serve.

Tater Taco Casserole
2 lb. ground beef
¼ c chopped onion
2 T. Backyard Patch Fiesta Dip Mix
2/3 c water
1 can (11 oz.) whole kernel corn
1 can condensed nacho cheese soup
1 pkg. (32 oz.) frozen tater tots
In a skillet, cook beef and onion over medium heat until meat is no longer pink, drain.  Stir in Fiesta Seasoning and water.  Simmer, uncovered for 5 minutes.  Stir in corn and soup.  Transfer to a greased 13” x 9” baking dish.  Arrange tater tots in a single layer over the top.  Bake uncovered, at 350 degrees for 30 to 35 minutes or until potatoes are crispy and golden brown.  Yield 8 servings.

How it all started

I started growing herbs in 1994. I love the scents, the shades of green, and the scent and texture of the leaves. I love everything about them!

My first herb garden resulted from my need for good tea herbs. To this day, tea is among my favorite creations.

My husband does not use salt or preservatives, as a result all my seasonings and mixes, are all salt free, organic and preservative free.

BYP Herbal Blog

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Commonly asked Questions


Do you use preservatives?

All of our blends are created with no preservatives, flavor enhancers or anti-clumping agents.

We grow our herbs organically, no chemical fertilizers, no pesticides and only organic methods.  The herbs are grown in "hills" placed in rows.  This allows us to walk among the plants but keep a high-quality soil and easy watering methods that makes plants drought resistant.

Are your items salt and gluten-free?

All our herb blends are crafted with no salt and no gluten. Our baking mixes will be clearly marked if they are gluten-free, but all will be low salt. However, since we make all the blends ourselves if you wish no salt in a baking mix (scones, breads, etc.) just ask and we will blend them without salt.

How and where do you ship?

Due to restrictions on plant materials, we only ship to the US or US territories. NO international orders are accepted. All items can be shipped either UPS or USPS depending on weight.

Where do your herbs come from?

We grow almost all of the herbs we use in our blends at our 3/4 acre herb garden. We have been growing herbs since 1994 and created our garden space in 1998 growing our herbs production style in hills and rows.