1 Lb. Pantry Bags: Please read this info that pertains to all pantry bags of savory dip mixes before ordering. It should answer any questions you may have, as well as explain what you can expect when ordering mixes from us. Also note that the crossed-out price is what it would cost to buy an equivalent amount of retail-sized packets and the price in red is the discounted bulk price.
Yield: Each pound (454 grams) makes approx. 14.7 packets of mix/recipes
of dip (2 gallons of prepared dip)
Description: Made with one of the world's hottest peppers, the ghost pepper (formerly known as the Jolokia Pepper), to create a super spicy dip mix! But it's not just about the heat. Onion, garlic, and cilantro come together to make a tasty Tex-Mex dip.
Features: No artificial flavors, colors, or MSG added. Gluten Free. Vegetarian/Vegan. Hand-crafted in small batches, from our own original recipe in Ohio.
Amount required for one packet/recipe: 3 Tbls. mix = 1.1 oz. (31g)
To make a Dip, stir mix with: 2
cups sour cream
To make a Low-Fat Dip, stir mix with: 2 cups plain non-fat yogurt or lite sour cream
To make a Creamier Dip, stir mix
with: 1 cup sour cream & 1 cup real mayonnaise
To make a Spread, stir mix with: 8 oz. cream cheese & 1/4 cup milk
Serve with: Vegetable Sticks, Tortilla Chips, Corn Chips, Bugles
Heat Level: 10 out of 10 (Spicy!)
Shelf Life: 3+
Years.
Store for 5+ years out of sunlight, below 70 degrees
Fahrenheit, in an airtight container.
Ingredients: Southwest spice blend (salt, onion, herbs & spices, chili powder, minced garlic, red bell pepper, garlic), ghost pepper, < 2% hickory smoke powder (maltodextrin, natural hickory smoke flavor, silicon dioxide). Packaged in a facility that handles wheat, milk, soy, egg, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Recipe: Sweet Heat Peach Salsa
Made with the world's hottest chili pepper, this slightly sweet, very spicy salsa tastes great with tortilla chips as a dip or
spooned over grilled chicken or shrimp. Make with fresh or canned peach and
tomatoes.
2 Tbls. Ghost Pepper Dip Mix, unprepared
1 cup diced peaches (fresh, peeled, pitted OR canned, drained)
1 cup diced tomatoes (fresh, peeled OR canned, undrained)
~ Stir together all ingredients. If desired, puree some or all for a smoother
salsa.
~ Chill 1 hour before serving.
Note: If desired, make a creamy dip with the remaining 1 Tbls. Jolokia Dip Mix,
stirring it into 2/3 cup sour cream or yogurt.
Recipe: Spicy 6 Layer Mexican Party Dip
Fast and easy, this classic party food will disappear quick! Includes the
world's spiciest chile pepper for a little kick!
15 oz. can refried beans
1 cup guacamole
1 pkt.
Ghost Pepper Dip Mix, prepared as directed for dip
4.25 oz. can chopped black olives - drained
1 pkt.
Jalapeno Mix, prepared as directed on packet for salsa
3/4 cup shredded cheddar cheese
Layer all ingredients on a large serving plate or baking sheet as follows:
Layer 1. Refried Beans
Layer 2. Guacamole
Layer 3. Prepared Jolokia Dip
Layer 4. Black Olives
Layer 5. Prepared Jalapeno Salsa
Layer 6. Cheese
Serve with corn chips or tortilla chips for dipping.
Recipe: Ghostly Bite Tortilla Roll-Ups
Colorful, spicy cold appetizer. Made with the Indian Ghost Pepper for a heat
that'll sneak up on you.
8 oz. block softened cream cheese
1 pkt.
Ghost Pepper Dip Mix, unprepared
4.25 oz. can chopped black (ripe) olives, drained
4 oz. can green chili peppers, drained, minced, optional
(4 - 6) 12" flour tortillas
~ With an electric mixer, beat together cream cheese and Jolokia Dip Mix. Stir in olives and peppers.
~ With a butter knife or spatula, spread mixture, about 1/8" thick, evenly onto a tortilla.
~ Roll up tortilla tightly and set aside.
~ Repeat with remaining ingredients until you run out of spread.
~ Using a sharp knife, slice rolls into 1" sections. Wipe the knife blade with a damp kitchen towel or paper towel every few slices.
~ Arrange rolls close together on a platter, stacking in a pyramid shape if necessary.
~ Refrigerate at least 2 hours before serving.
Note: Tortillas are more pliable when brought to room temperature first.
Recipe: Volcano Chicken
Spicy grilled chicken with a Southwest sauce, topped with melted cheese,
served atop a mountain of rice.
1 pkt.
Ghost Pepper Dip Mix, unprepared
1 cup sour cream or plain yogurt
2 - 4 chicken breast halves
vegetable oil, olive oil, or non-stick cooking spray, as needed
2 - 4 slices Monterey Jack or pepper Jack cheese
2 cups cooked rice
~ Stir together half of the Jolokia Dip Mix (1 1/2 Tbls.) with sour cream or yogurt. Set aside.
~ Coat chicken breasts in oil or cooking spray. Using the remaining 1 1/2 Tbls. of
Jolokia Dip Mix, season the chicken on both sides of each breast.
~ Over a medium flame, grill coated chicken, turning once, until cooked through, about 5 minutes per side.
~ Place chicken on a baking sheet. Spread a spoonful of prepared dip evenly over each chicken breast. Top each with a slice of cheese. Set aside.
~ Preheat broiler to high heat.
~ Broil topped chicken until cheese has melted and slightly browned.
~ Spoon prepared rice onto plates and place a chicken breast over each mound of rice. Serve with a dollop of prepared dip on the side.
