Bulk Mix Info: Please read this info that pertains to all bulk 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. Link will open in a new tab/window.
Description: Green chiles provide a fresh green pepper flavor with
just a bit of heat. We found that the brightness of chives compliments that
flavor and brings a Southwest vibe.
Features: No added MSG. Gluten Free. Vegan/vegetarian.
Hand-crafted in small batches, from our own original recipe in
Ohio.
Yield: 5
Pounds makes approx. 74 packets of mix/recipes
of dip (9.8 gallons of prepared dip)
To make a Dip, stir 1/4 cup mix with: 2
cups Sour Cream
To make a Low-Fat Dip, stir 1/4 cup mix with: 2 cups Plain Non-Fat Yogurt or Lite Sour Cream
To make a Creamier Dip, stir 1/4 cup mix
with: 1 cup Sour Cream & 1 cup Real Mayonnaise
To make a Spread, stir 1/4 cup mix with: 8 oz. Cream Cheese & 1/4 cup Milk<
Serve with: Tortilla Chips, Corn Chips, Bugles,
Bell Pepper Slices, Potato Chips, Pretzels
Heat Level: 4 out of 10 (Medium)
Shelf Life: 2+
Years. Store for 5+ years out of sunlight, below 70 degrees
Fahrenheit, in an airtight container
Ingredients: green bell & chili peppers, sea salt, onion, herbs & spices including chives, garlic, <2% silicon dioxide. Packaged in a
facility that handles wheat, milk, soy, egg, peanuts, and tree nuts. May contain bioengineered ingredient(s).
Alternate Names: New Mexico Green Chile Dip Mix, Creamy Hatch Green Chile Dip Mix, Chillin' with Chiles 'n Chives Dip Mix
Mix it Up! To Make Green Chile & Cheddar Dip: 1 packet Green Chile 'N
Chive Dip Mix + 1 Tbls. White Cheddar Powder + 8 oz. softened cream cheese + 1/4 cup milk
Mix it Up! To Make Green Chile Tomatillo Salsa: 2 packets Green Chile 'N
Chive Dip Mix + 28 oz. can crushed Tomatillos
Recipe: Cheesy Chicken, Chile & Chive Dip
Layers of spicy chicken, creamy chile dip, and melted cheese make a sinful dip!
Serve hot dip with celery sticks and tortilla chips.
1 boneless, skinless chicken breast
8 oz. cream cheese, softened
1/2 cup prepared Green Chile 'N Chive Dip Mix
1/4 - 1/2 cup Frank's Red Hot Buffalo Wing Sauce (depending on how hot you want it)
8 oz. package shredded Pepper Jack or Monterrey Jack cheese
~ Boil chicken in water or grill until cooked through. Drain (if boiled) and set aside and allow to cool.
~ Spread cream cheese evenly over the bottom of a 9" x 9" x 2" baking dish. Spread Green Chili Dip evenly over cream cheese. Set aside.
~ Shred chicken and mix with buffalo sauce. Spread evenly over Green Chili Dip.
~ Sprinkle cheese evenly over top of chicken.
~ Cover dish with aluminum foil and bake in a 350 degree oven for 20 minutes.
~ Uncover and bake an additional 5 minutes.
~~~~~~~~~~~~~
Recipe: Chile & Chive Chicken Meatballs
Flavorful and easy stovetop meatballs to serve as an appetizer, over a bed of
pasta, or on a sandwich.
1/4 cup milk
1 egg
1 packet Green Chile 'N Chive Dip Mix, unprepared
1/2 cup dry bread crumbs or panko
1 pound ground chicken or turkey
2 Tbls. butter or margarine
1/2 cup chicken broth
~ Whisk together milk, egg, and dip mix; fld in bread crumbs; knead in ground poultry.
~ Roll mixture into walnut-sized balls.
~ In a large skillet over medium heat, melt butter. Brown meatballs in
butter on all sides.
~ Add broth to skillet, cover, and simmer 10-15 minutes, or until meatballs are
cooked through.
