March 26, 2017

Meet Kimo

Hi Guys,

Here’s a picture of me on the balcony of our hotel on a trip to Hawaii. I really love the 50th state and my husband Bruce and I vacation there annually.

Kimo’s (Say KEE-mohz) Dip Mixes are made and packed by hand using only fresh herbs and spices to insure that the dips are always top quality and always fresh.

I have three children, two boys and a girl, and five grandkids. Bruce and I live in Beaverton, Oregon, where we have the family over for dinner quite often. We always have two or three of our dips for hors d’oeuvres. Sometimes I use Kimo’s Dips in other ways. Some of my dip mixes make great hummus, marinades, pasta toppings, salad dressings or spreads. Wasabi is great with beef roast or prime rib. My husband loves to put smoked salmon in our onion dip. We would love to hear about the unique ways you use Kimo’s Dip Mixes in your kitchen. Please message me and even send a photo and we will share with our customers.

If you live in the Pacific Northwest, you’re invited to stop by one of my many booths at local farmers markets throughout the spring and summer although this year the markets had restrictions and our attendance was limited. Usually we are regulars every season at the Beaverton, Lake Oswego, Astoria, Milwaukie, and Gresham markets. Some of the shows I attend include the Pacific Northwest Sportsmen’s Show in Portland, The Newport, Oregon, Seafood and Wine Festival and the Razor Clam Festival in Ocean Shores, Washington.

Stop by and sample any or all of our over 20 dip varieties. Check our schedule for a market or show near you.