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Beth’s Gourmet Kitchen

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I make 14 varieties of dip mixes from dried spices and herbs. The recipes are all original and most contain no MSG or added salt. The labels I attached have a picture on the front and mixing instructions, serving suggestions, ingredients and my address on the back. The mix is stapled ion between.
My display consists of 12 different dips in iced containers for sampling. Pretzel sticks are used as dippers. I prepare a hot appetizer with 2 of the dips, also for sampling. At the end of the table is a board where the customers can select their purchases.
Not pictures are crocheted wine glass holders that go around your neck allowing your hand to be free while you purchase items which have been a hit at wine events.