Turns mealtime into quality time.
SIGN UP & SAVEDixie® Products Help You Focus On What Matters Most.
Our disposable tableware makes dishing up meals quick and easy, so you can pay attention to life’s important moments. With Dixie®, you get convenience, style and affordability and no worries about doing the dishes.
The Dixie® lineup of disposable tableware.
Dixie Ultra® plates and bowls
Designed to handle your heaviest, messiest meals from lasagna and spaghetti dinners to pizza nights and Taco Tuesdays.
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Dixie® plates, cups and bowls
The perfect solution for everyday meals that offers hassle-free convenience, saves time in the kitchen and looks nice at a great price.
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Dixie® To Go
cups
Trust your cup of joe on the go! The convenience of an insulated cup and non-slip grip makes it easy to sip your morning coffee anywhere.
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Enjoy every meal without worry.
Built Strong
From your heaviest first meal to your trip back for second and thirds, our disposable tableware allows you to double up on servings, not plates.
Convenient
Who’s doing the dinner dishes? Not you! With Dixie® disposable tableware, you get the satisfaction of plates, cups and bowls that hold up for meals and the convenience of easy cleanup.
Sustainable
From doing our part to take care of the forests to making sure trees are not wasted during our manufacturing processes, we take great pride and responsibility when using the earth’s resources.
Recipes & Tips
Mini Potato Salad Recipe
2hr 24min - 24hr 25min | 12 servings | 179 cal
INGREDIENTS
2 pounds assorted small new potatoes or fingerling potatoes
3/4 cup mayonnaise
2 tablespoons white wine vinegar
1 tablespoon Dijon-style mustard
2 teaspoons sugar
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1/3 cup sweet or dill pickle relish
1/3 cup finely chopped red onion
1 stalk celery, thinly sliced (1/2 cup)
1 tablespoon chopped fresh dill weed or chives
3 hard-cooked eggs, coarsely chopped
DIRECTIONS
Prep: 25min | Chill: 2 to 24hrs | Ready in: 2hr 25min - 24hr 25min
Step 1
Scrub potatoes thoroughly; halve any large ones. In a large saucepan, place potatoes and enough lightly salted water to cover. Bring to boiling; reduce heat. Simmer, covered, 10 to 15 minutes or just until tender; drain. Cool slightly.
Step 2
In a large bowl, stir together mayonnaise, vinegar, mustard, sugar, pepper, and salt. Stir in the relish, red onion, celery, and dill weed. Add the potatoes and eggs; toss lightly to coat. Cover and chill 2 to 24 hours.
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