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Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.
A great idea for an appetizer. Easy to prepare.
1-5 oz. can chunk chicken, drained
1 cup Litehouse Ranch Dressing
16 oz. Cream cheese, softened
1 cup pecans, chopped & toasted
Combine dressing and cream cheese in a mixing bowl. Beat at medium speed with an electric mixer until blended. Add chicken and mix well. Shape into a ball; roll in pecans. Cover & Chill.
Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.
A fresh and healthy side dish topped with an award winning dressing.
4 chicken breasts, boneless, skinned,
4 cups Broccoli & Carrots
½ cup Litehouse Tangy Orange Citrus
1 green onion sliced
½ basil leaves, dry, crushed
¼ tsp. black pepper
1 navel orange, peeled and thinly sliced
Grill or broil chicken. In a pan, steam Broccoli & Carrots for 5 minutes, or until tender but crisp. Transfer vegetables to plate and keep warm. In the same pan, add Litehouse Tangy Orange Citrus Dressing. Stir in vegetables. Toss gently to coat with sauce and serve immediately.
Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.
Celebrate the new season by bringing out the grill. Broiled or leftover chicken will also work, but if you have time, be sure to use the grilled version. Guaranteed to become a family favorite.
2 chicken breast (boneless, skinless)
8 large flour tortillas (10 inch)
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
1 can refried beans, optional
1 cup sliced black olives
Litehouse® Jalapeno Ranch and/or salsa.
Preheat barbecue grill. Rub chicken with olive or canola oil; salt & pepper each side. Grill for 5-7 minutes per side. When chicken is done, slice it very thin. Substitute: 2 cups shredded, cooked chicken. To build quesadillas: Preheat 12" skillet or griddle at medium heat. Spread 1-2 TBSP Litehouse dressing on tortilla; top with refried bean, sliced chicken, olives, cheese and Litehouse Salsa. Top with another tortilla. Place in skillet for approximately 1 minute; flip to cook the other side, until cheese is melted. Place on cutting board; cut into 4 slices with pizza wheel. Continue with remaining tortillas
Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.
A delightful snack or appetizer! This treat is delicious and not too spicy!
1 cup Crab
6 oz. Green chilies, diced
2 Tbsp. Cilantro leaves, chopped
1/2 cup Monterey jack cheese, shredded
2 large red peppers, seeded and halved
1/4 cup Litehouse® Jalapeno Ranch
Preheat oven to 400 degrees F . In a medium bowl, add crab and Litehouse Jalapeno Ranch dressing, green chilies, and cilantro. Stuff this mixture into the halved red peppers. Place peppers on greased cooking sheet and cover. Bake for 30 minutes. Uncover and sprinkle cheese on top. Bake an additional few minutes for cheese to melt.
Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.
3 c. medium shell pasta, cooked, drained
1/2 large red onion, sliced thin
1 pkg. (10 oz) frozen peas, thawed, drained
6 oz. ham or turkey, 1 inch cubes
1 c. shredded cheddar cheese
1 c. halved cherry tomatoes
1 c. fresh spinach
1 c. Litehouse® Lite Ranch or,
Litehouse® Lite Salsa Ranch or,
Litehouse® Buttermilk Ranch
Layer spinach, pasta, onions, peas, ham (or turkey), in a large serving bowl. Spread Litehouse® Lite Ranch Dressing over the top to seal. Top with cheese and tomatoes. Cover and refrigerate several hours or until chilled. Toss gently before serving.
Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.
This delicious dip recipe was sent to us by a customer in Tullahoma, Tennessee. It shows up at every Litehouse potluck, and has become a favorite! Try it for your next get-together and get rave reviews!
2 TBSP Litehouse Freeze-dried Spring Onion
1/2-3/4 cup celery, finely diced
1 8 oz package cream cheese, softened
4 Tbsp. Litehouse® Original Bleu Cheese Dressing & Dip or Litehouse® Big Bleu™ Dressing & Dip
1/2 tsp pepper
2 pounds imitation crab meat, cut up
Mix well. Chill. Serve in a lettuce leaf or on platter surrounded with crackers.
Substitution: Litehouse® Chunky Bleu Cheese Dressing & Dip may be used in place of Original or Big Bleu.
Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.
10 oz package frozen spinach thawed and squeezed dry
8 oz chopped mushrooms
1 Tbsp. Litehouse® Instantly Fresh Garlic
2 Tbsp. olive oil
1 ¼ tsp Kosher salt
½ tsp nutmeg
¼ cup Litehouse® OPA Feta Dill
4 oz grated mozzarella
½ tsp black pepper
12 sheets phyllo dough
melted butter, oil or pan spray
Preheat oven to 400 degrees. In a hot pan add the olive oil mushrooms and salt and cook until browned and the mushrooms lose volume and water. Add the garlic and stir. Add the spinach nutmeg and pepper. Stir. Add the dressing and the cheese. Turn off heat and allow to cool.
On a cutting board spread 1 sheet of phyllo and brush with oil, butter or spray with pan spray. (Be careful to have the ret of the phyllo under a damp towel) Lay another sheet and repeat. Repeat 2 more time to make 4 total sheets. Cut the sheet into 12 squares. Place 1 tsp of filling in the center of each and place in the palm of your hand. Bring all 4 edges together and twist to make a purse. Repeat with remaining phyllo and filling. Place on a sheet pan and spray all purses lightly with pan spray. Bake in oven for 10-12 minutes.
Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.
The freshness of the tomatoes is complemented by the addition of Litehouse Instantly Fresh Herbs
1 fresh baguette
3 Tbsp. green & black olives, chopped
2 ripe tomatoes, diced
1/4 tsp Kosher salt
1 Tbsp. olive oil
1 Tbsp. red onion
3 Tbsp. garlic
1 Tbsp. Litehouse® Instantly Fresh Basil
In a bowl, toss tomatoes with all ingredients. Serve on sliced baguette, toasted bread slices or crackers.
Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.
Beyond food themes, I like to honor the ingredients in recipes with herbs, dressings, and marinades that echo the flavors, textures, and character of various foods. For example, in the Double Sesame Seed Slaw, Napa cabbage, snow peas, and black sesame seeds merit a dressing and seasonings that compliment the textures and tastes of those foods.
4 cups Napa cabbage, shredded
½ cup snow peas, diced
½ cup carrots, diced
2 tablespoons black sesame seeds
1 tablespoon brown sugar
2 tablespoons Litehouse® Instantly Fresh Spring Onion
2 tablespoons Litehouse® Instantly Fresh Salad Herb Blend
½ cup plus 1 tablespoon Litehouse® Sesame Ginger
Pour Litehouse® Toasted Sesame Ginger Dressing into large serving bowl. Add cabbage, snow peas, carrots, and freeze-dried herbs.
Toss salad with a wooden or silicon spoon, and mix ingredients thoroughly. Add brown sugar and continue mixing gently. Garnish coleslaw with black sesame seeds.
Refrigerate for 30 minutes or more before serving.
Product versatility is key in the foodservice industry. Litehouse's commitment to high quality products allows each one of its products to be utilized across various recipes.
The recipe for Pink Lady Apple and Jicama Slaw was developed for a New York themed party for a friend who is moving there. Litehouse’s “Fuji Apple Vinaigrette” is light, creamy and perfect for coleslaw that includes fruit. The slightly tart “Pink Lady” apples and the mild flavor of jicama are accented and heightened. The freeze-dried cilantro adds a sweet finish to the slaw.
3 tablespoons fresh lemon juice
2 cups Pink Lady apples, diced (about 2 large apples)
4 cups shredded green cabbage
1 cup shredded red cabbage
1 cup jicama, julienned
¾ cup Litehouse® Fuji Apple Vinaigrette
2 tablespoons Litehouse® Instantly Fresh Cilantro
1 teaspoon sugar
Cilantro leaves for garnishing
Pour squeeze lemon juice over diced apples and set aside. Put both cabbage ingredients and the jicama to a large serving bowl.
Drain lemon juice from apples and add apples to the serving bowl. Add Litehouse® Fuji Apple Vinaigrette Dressing along with Instantly Fresh Cilantro.
Toss salad with a wooden or silicon spoon, and mix ingredients thoroughly. Add sugar and continue mixing gently.
Refrigerate for 30 minutes or more before serving.