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HimalaSalt Himalayan Pink Sea Salt Refillable Grinder -- 4 oz


HimalaSalt Himalayan Pink Sea Salt Refillable Grinder
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HimalaSalt Himalayan Pink Sea Salt Refillable Grinder -- 4 oz

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HimalaSalt Himalayan Pink Sea Salt Refillable Grinder Description

  • The Purest Salt on Earth
  • Vegan
  • Non-GMO
  • Organic Compliant

Himalasalt is the purest salt on earth, created 250 million years ago during a time of pristine environmental integrity. Sourced deep from within the Himalayas, it is free of impurities- unlike refined table salt or salt from today's oceans. Mineral rich & delicious. 100% solar powered.

Free Of
GMO, animal products.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Ingredients: Himalayan sea salt.
No additives. This salt does not provide Iodine, a neccesary nutrient.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Dairy-Free Hot Cajun Crab Dip

Get all the savory flavor of a hot crab dip without the dairy. This dish attains its creamy, cheesy texture with plant-based cream cheese, sour cream and cheddar. Seasoned with Old Bay, green onion, garlic, lemon juice and a dash of hot sauce, it’s as lip-smacking as a Cajun crab boil. Have plenty of toasted bread or crackers on hand because folks won’t stop devouring until it’s all gone and just a legend … ‘til the next time. Cajun hot crab dip in cast iron skillet with melted dairy-free cheese and green onion, shown on dark blue tablecloth | Vitacost.com/blog

Dairy-Free Hot Cajun Crab Dip

  • 8 oz. vegan cream cheese (room temperature)
  • ¼ cup vegan sour cream
  • ¼ cup olive oil mayonnaise
  • 1 cup vegan cheddar cheese (divided)
  • ¼ cup green onions (chopped)
  • ¼ cup parsley (chopped)
  • 2 garlic cloves (minced)
  • 1-½ Tbsp. Old Bay Seasoning
  • ½ tsp. salt
  • 1 Tbsp. Worcestershire sauce
  • 1 Tbsp. lemon juice
  • 1 tsp. hot sauce
  • 1 lb. lump crab meat (fresh or canned)
  1. Preheat oven to 350 degrees F.
  2. In large mixing bowl, combine cream cheese, sour cream and mayonnaise. Stir in ¾ cup cheddar cheese. Mix in green onions, parsley and garlic.
  3. Add Old Bay seasoning, salt, Worcestershire sauce, lemon juice and hot sauce. Stir until well combined.
  4. Gently fold in lump crab meat until well distributed.
  5. Transfer mixture to 9-inch pie plate or cast iron skillet. Sprinkle on remaining ¼ cup cheese.
  6. Bake 20-25 minutes until cheese is melted and dip is bubbly.
  7. Garnish with additional green onions and parsley, if desired.
  8. Serve warm with toasted bread, crackers or tortilla chips.

Get the ingredients and flip for this dip!

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