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.
Yield: 5 Pounds makes approx. 70 packets of mix/recipes of salsa/dip (9.83 gallons of prepared salsa/dip)
Description: Tex-Mex spices are blended with red & green bell peppers, onion, and garlic in this fiesta fave dip mix. Give it your unique twist by picking the peppers. Do you want it mild, spicy, or insane!?
Features: All-natural ingredients. No
added MSG.
Gluten Free.
Vegetarian/vegan.
Made from scratch, in small batches, from our own original recipe in
Ohio.
To make a Dip, stir 3 Tbls. mix
with: 2 cups sour cream
To make a Creamier Dip, stir 3 Tbls. mix
with: 1 cup sour cream & 1 cup mayonnaise
To make a Lite Dip, stir 3 Tbls. mix
with: 2 cups plain non-fat yogurt
To make a Spread, beat 3 Tbls. mix with: 8 oz. cream cheese & 1/4 cup milk
To make a Salsa, stir 3 Tbls. mix with: 15 oz. can of petite diced tomatoes, undrained and 3 Tbls. water
Serve with: Veggie sticks, pretzels, potato chips, corn chips, tortilla chips, and use as a condiment on tacos, burritos, etc.
Heat Level: Varies from 0 to 10+ depending on pepper selections
Shelf Life: 3+
Years. Store for 5+ years out of sunlight, below 70 degrees
Fahrenheit, in an airtight container
Ingredients: salsa base (onion, red & green bell peppers, garlic, herbs & spices, chili powder) sea salt, *your option #1*, *your option #2*. Packaged in a
facility that handles wheat, milk, soy, egg, peanuts, and tree nuts. May contain bioengineered ingredient(s).
| Pick your Prominent Pepper (and heat level) | Pick your Flavor or Heat Boost | |
| Mild |
|
|
| Medium |
|
|
| Hot |
|
|
| Ultra Hot |
|
|
Try a single recipe packet before you buy in bulk:
- XXX Trinidad Scorpion Salsa Mix (Scorpion Pepper + Habanero Pepper)
- Ghost Pepper & Garlic Salsa Mix (Ghost Pepper + Extra Garlic)
Colorful and zesty cold appetizer.
8 oz. cream cheese, softened
1 pkt. (3 Tbls.) Salsa 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 Salsa Mix. Fold 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 at room temperature.
Recipe: 6 Layer Mexican Party Dip
Fast and easy, this classic party food will disappear quickly!
15 oz. can refried beans
1 cup guacamole
1 pkt. Southwest Chipotle Dip Mix, prepared as directed for dip
4.25 oz. can chopped black olives - drained
1 pkt. (3 Tbls.) Salsa Mix, prepared as directed 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 Southwest Chipotle Dip
Layer 4. Black Olives
Layer 5. Prepared Jalapeno Salsa
Layer 6. Cheese
Serve with corn chips or tortilla chips for dipping.
