Turns mealtime into quality time.
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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
Grilled Peach Cobbler Recipe
55min - 60min | 6 servings | 314 cal
INGREDIENTS
1 cup all-purpose flour
2 tablespoons granulated sugar
1 1/2 teaspoons baking powder
1/2 teaspoon apple pie spice
1/4 teaspoon salt
1/4 cup butter
1 tablespoon butter
3 cups sliced peeled fresh peaches*
1/2 cup granulated sugar
1 tablespoon cornstarch
1 cup fresh raspberries1 egg
1 tablespoon turbinado (raw) sugar or coarse sugar
Vanilla bean ice cream
DIRECTIONS
Prep: 30min | Grill: 25min - 30min | Ready in: 55min - 60min
Step 1
For biscuit topper, in a medium bowl combine flour, 2 tablespoons sugar, baking powder, apple pie spice, and salt. Using a pastry blender, cut in the 1/4 cup butter until mixture resembles coarse crumbs; set aside.
Step 2
In a charcoal or gas grill preheat a 10-inch cast iron skillet over medium-high heat. Add 1 tablespoon butter and peaches to skillet. Cover and grill directly over heat for 4 to 5 minutes or until lightly charred. Remove from grill. (Or, cook on stove top over medium-high heat.)
Step 3
In a small bowl, combine 1/2 cup sugar and cornstarch. Sprinkle over peaches in skillet and stir to combine. Gently fold in raspberries.
Step 4
To finish topping, in a small bowl beat together egg and milk. Add to flour mixture, stirring to moisten. Using two spoons, drop batter into six mounds on top of filling. Sprinkle with turbinado sugar.
Step 5
Arrange the grill for indirect grilling over medium heat. Place skillet on grill rack above burner that is off or in the center of the charcoal grill. Cover and grill 20 to 25 minutes or until a wooden toothpick inserted comes out clean. (Or, transfer to a 400°F oven and bake 20 to 25 minutes.) Let cool for 20 minutes. Serve with ice cream.
*If using frozen peaches, thaw before using.
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