If you are into Organic/Natural/Healthy products, then Social Nature is right up your alley. Sign up and apply to sample products that you are interested in. I get probably 1-2 products to sample each month. And most of the time it’s full-size products, not just a tiny sample.
Social Nature has rounded up products that are available to try at a local grocery store or mass merchandiser near you. Apply to Try the products that interest you to see if you’re a match here.
Here are some of the new sampling opportunities:
- Primal Kitchen Mayo
- Primal Kitchen Dips
- Primal Kitchen Plant Based Queso
- Brainiac Kids Applesauce
- Ocean’s Halo Seaweed Snacks
- Parmesan Crisps by Joyfull Bakery
- Maxine’s Heavenly Soft Bakes Cookies
- Seal the Seasons Frozen Fruit
- Hand-Crafted West African Bowls by AYO Foods
And one of the things I love about Social Nature is that they don’t leave our friends with food allergies out.
There are sampling offers for Gluten-free, nut-free, meat-free foods frequently.
Canadian Friends- You are in luck, there are sampling opportunities for you too! So if you love trying new products, check out Social Nature!
This recipe is perfect for potlucks, parties, basically any time you want to eat cheesy dip from a bread boule.
It’s been in the family for years. At least 25.
It is not healthy. It is not low sodium. This is a sometimes food for sure.
Serves 10-12 as an appetizer
- 1 15 oz jar Cheese Whiz (It has to be cheez whiz)
- 10 slices Hormel Dried Beef
- 1 bunch green onions
- 1 brick cream cheese
- 8 oz sour cream
- 1 bread boule (I like sourdough, but whatever you enjoy)
- To prepare the bread bowl, cut a shallow square at the top of the bread. Pull it off in one piece, reserve. Pull out the soft interior of the bread until there is a decent-sized cavity. Tear the “guts” of the bread that you pulled out into bite-size pieces. Do the same with the under/soft side of the square piece that was cut off. This is now the “lid” to the bowl.
- On a foil-lined baking tray, scatter your little bread “guts”. these will be heated up and used to scoop the dip up.
- Rinse the dried beef very well. It is very salty. Once it has been rinsed and patted dry (I use a paper towel), cut into bite-sized pieces. I prefer mine to be smaller than a penny.
- Rinse the green onions and slice. I usually use the bottom 1/4-1/2 of each, discarding the very white end part with the roots (ick).
- In a medium-sized mixing bowl, combine cream cheese, sour cream, cheez whiz. Fold in the dried beef and green onions.
- Pour mixture into the bread bowl cavity, top with the bread lid. Wrap in tin foil, place on a baking tray, and bake at 350 for 30-45 minutes.
- After the initial baking time, unwrap, remove the lid of the bowl and bake for another 15 minutes.
- During the last 5 minutes of baking, place the tray of small torn bread pieces in the oven to crisp up.
- Serve bread bowl HOT with torn bread pieces, crackers, cocktail bread, crudities, whatever appeals to you.
For my family, the best part is tearing off pieces of the bowl to eat once most of the interior dip has been eaten.
Bread Bowl makes a great dish for THE BIG GAME, which is this coming Sunday.
AO Opinions is another Market Research company that I get information from. Right now they are recruiting for an upcoming research study on the misc. topics for teens.
- To be considered, complete the pre-screener survey here.
- Compensation: $250 (if chosen)
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