Smoking Hot Reaper Pepper Dip & Spread Mix
Made from scratch at Firehouse Flavors

Smokin' Hot! Reaper Pepper Dip Mix & Spread Mix, 1 Packet
Smokin' Hot! Reaper Pepper Dip Mix & Spread Mix, 1 Packet
Item# AMUReaperDipPkt
$2.95

Product Description

Description
Made with the World's hottest pepper, Carolina Reaper, to create a Smokin' Hot dip mix! But it's not just about the spice - onion, garlic, and herbs come together to make a tasty Southwestern flavored dip.
Features
No MSG
Gluten Free
Vegetarian / Vegan
Made from scratch, to order, from our original recipe
Net Weight
& Yield
Approx. 1.02 oz. (29g)
Approx. 2 cups of dip
Mix With
2 cups Sour Cream (Dip)
2 cups Plain Non-Fat Yogurt (Low-Fat Dip)
8 oz. Cream Cheese and 2 Tbls. Milk (Spread / Cheese Ball)
Serve With
Vegetable Sticks
Tortilla Chips
Corn Chips
Bugles
Heat Level
9 out of 10 (Hot!)
Shelf Life
2+ Years. Store for 5+ years out of sunlight, below 50 degrees Fahrenheit
Mix It Up
Reaper & Roasted Garlic Dip = 1 pkt. Reaper Pepper Dip Mix + 1 pkt. Roasted Garlic ... Dip Mix + 4 cups sour cream
Smokin' Hot Onion Dip = 1 pkt. Reaper Pepper Dip Mix + 1 pkt. Smoky Onion Dip Mix + 3 cups sour cream + 1 cup Real Mayonnaise
Hot Chili Cheddar Dip = 1 pkt. Reaper Pepper Dip Mix + 1/4 cup Cheddar Cheese Powder + 8 oz. Cream Cheese + 1/2 cup Milk
Recipes
Recipe: Hot 'n Spicy Peach Salsa
Fresh, slightly sweet salsa tastes great with tortilla chips as a dip or spooned over grilled chicken or shrimp.

2 Tbls. Reaper 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. Reaper Pepper Dip Mix, stirring it into 2/3 cup sour cream or yogurt.
 
Recipe: 6 Layers of Hell Mexican Party Dip
Fast and easy, this classic party food is kicked up a few notches and will disappear quickly!

15 oz. can refried beans
1 cup Guacamole
1 pkt. Reaper Pepper Dip Mix, prepared as directed for dip
4.25 oz. can chopped black olives - drained
1 pkt. Jalapeno Salsa 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 Reaper Pepper Dip
Layer 4. Black Olives
Layer 5. Prepared Jalapeno Salsa
Layer 6. Cheese
Serve with corn chips or tortilla chips for dippingg.
Recipe: Raging Reaper Roll-Ups
Colorful and zesty cold appetizer.

8 oz. block cream cheese, softened
1 pkt. Reaper 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 Reaper 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.