Blue Plate Mayonnaise | New Orleans & Cajun Condiments | Wholesale

In the late 1920s, Mr. J. B. Geiger, a chemical engineer, was working for a subsidiary company of Wesson-Snowdrift Oil. When they bought out another company, the new employees were assigned to produce mayonnaise, which was growing in popularity. Mr. Geiger headed the research team, and within three years the plant was up and running. The plant soon had its own label Blue Plate and had expanded to include other products such as peanut butter, jams and jellies. The mayonnaise itself was made in a Gretna, LA warehouse. In 1941, it was decided that the new division of the Wesson-Snowdrift Company needed its own home. A site was found at 1315 S. Jefferson Davis Parkway. In 1974, Blue Plate Foods was purchased by the Wm. B. Reily company that bought the Jefferson Davis site as well. Reily Foods, another New Orleans tradition, also produces CDM coffee and Luzianne Tea.

Creamy Artichoke Holiday Dip

2 cans artichoke hearts(drained & chopped)

2 cups Blue Plate Mayonnaise

8 oz cream cheese

1 cups parmesan cheese

teaspoon garlic powder to taste

D I R E C T I O N S :

Melt ingredients slowly in saucepan.

Stir to mix well. Pour into casserole dish (or pie plate).

Bake at 350 23-30 mins. or until golden brown. Ser ve hot with crackers or toast rounds.

Sprinkle top of dip with bread crumbs and extra parmesan cheese.

Add crab or shrimp for an extra kick