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Spicy Jolokia (Ghost Pepper) Dip Mix & Spread Mix, 1 Packet

Spicy Jolokia (Ghost Pepper) Dip Mix & Spread Mix, 1 Packet

Availability: In stock. Ships in 1-2 business days

Product Description

Made with one of the world's hottest peppers, Bhut Jolokia (a.k.a. Ghost Pepper), to create a super spicy dip mix! But it's not just about the heat - onion, garlic, and herbs come together to make a tasty Tex-Mex dip.
Gluten Free
Vegetarian / Vegan
Made from scratch, to order, from our original recipe
Net Weight
& Yield
Approx. 0.95 oz. (27g)
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
Heat Level
10 out of 10 (Spicy)
Shelf Life
2+ Years. Store for 5+ years out of sunlight, below 70 degrees Fahrenheit
Mix It up
Roasted Garlic & Ghost Pepper Dip = 1 pkt. Jolokia Dip Mix + 1 pkt. Roasted Garlic, Onion & Pepper Dip Mix + 1 cup mayonnaise + 3 cups sour cream
Smoky Jolokia & Onion Dip = 1 pkt. Jolokia Dip Mix + 1 pkt. Smoky Onion Dip Mix + 1 cup mayonnaise + 3 cups sour cream
White Ghost Dip = 1 pkt. Jolokia Dip Mix + 1 Tbls. White Cheddar Powder + 2 cups sour cream
Jolokia Ranch Dip = 1 pkt. Jolokia Dip Mix + 1 pkt. Chipotle Ranch Dip Mix + 1 cup mayonnaise + 3 cups sour cream
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. Jolokia 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. Jolokia 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 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. Jolokia 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. Jolokia 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.

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