Green Chile 'N Chive Dip & Spread Mix, Case of 24 Packets
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Wholesale Case Info: One case consists of 24 packets of dip mix. Packets are heat sealed. Pricing is set up so that the more you buy at once, the lower your price. Quantities of 2 or more may be boxed together. There are 2 variables you must select:
- Chose your Packets:
- Black Packets: Made of 3 mil thick, glossy, black, metallized PET and measure 4.5" wide X 6.5" tall.
- Clear Packets: Made of 4 mil thick, clear PET and measure 4.25" wide X 6" tall. They feature a hang hold for display and tear notches for easy opening.
- Unlabeled Packets allow you to add your own labeling with your name and logo. We will include a standard label so that you have all the info you need to make your own.
- Labeled Packets will have our standard Firehouse Flavors label affixed to each packet.
- Private Labeling is in the works and coming soon.
Net Weight: Approx. 1.09 oz. (31g) per Packet X 24 Packets = 1.64 Lb. (742g)
Yield: Approx. 2 cups of Prepared Dip per Packet X 24 Packets = Approx. 3.2 Gallons
Dip 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 to the plate for a homerun.
Features: No added MSG. Gluten Free. Vegetarian. Hand-crafted in small batches, from our own original recipe in Ohio.
To make a Dip, stir 1 packet mix with: 2 cups Sour Cream
To make a Low-Fat Dip, stir 1 packet mix with: 2 cups Plain Non-Fat Yogurt or Lite Sour Cream
To make a Creamier Dip, stir 1 packet mix with: 1 cup Sour Cream & 1 cup Real Mayonnaise
To make a Spread, stir 1 packet 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: Green peppers & chili peppers, onion, sea salt, herbs & spices including chives, garlic. 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 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 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.