Green Chile 'N Chive Dip & Spread Mix, 1 Pound Pantry Bag
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. Vegetarian. Hand-crafted in small batches, from our own original recipe in Ohio.
Our 1 Pound Pantry Bag (16 ounces / 454 grams) is packaged in an attractive black bag with thick walls and a fold over top. Each pound will be packaged individually
Yield: 1 pound makes approx. 14.7 packets of mix/recipes of dip (2 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: 3+ Years. Store for 5+ years out of sunlight, below 70 degrees Fahrenheit, in an airtight container
Abbreviated Ingredients: sea salt, vinegar powder, garlic, herbs and spices. Packaged in a facility that handles wheat, milk, soy, egg, peanuts, and tree nuts.
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: 1/4 cup 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: 1/2 cup 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 packet (1/4 cup) 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.