Description: Smoky chipotle peppers, sweet red bell peppers, onion, garlic, and spices make this creamy dip perfect for your next fiesta! We like to serve it on tacos and with quesadillas for dipping. No MSG. Gluten Free. Vegetarian / Vegan. Made from scratch from our original recipe.
Net Weight & Yield: 1 Lb (454 g). Approx. 15 packets of mix.
Mix With:
~Sour Cream (Dip)
~Plain Non-Fat Yogurt (Low-Fat Dip)
~Cream Cheese and 2 Tbls. Milk (Spread / Cheese Ball)
Serve With: Tortilla Chips, Corn Chips, Bugles, Vegetable Sticks.
Heat Level : 4 out of 10 (Medium / Mild)
Shelf Life: 2+ Years. Store for 5+ years out of sunlight, below 70 degrees Fahrenheit
Ingredients: Southwest spice blend (salt, onion, herbs & spices, chili powder, minced garlic, red bell pepper, garlic powder), chipotle pepper, < 2% hickory smoke powder (maltodextrin, natural hickory smoke flavor, silicon dioxide). May be made with bioengineered ingredient(s). Manufactured in a facility that handles peanuts, tree nuts, soy, milk, wheat.
Mix It up:
~Chipotle & Roasted Garlic Dip Mix = 1 1/2 Tbls. SW Chipotle Dip Mix + 1 1/2 Tbls. Roasted Garlic ... Dip Mix
~Smoky Chipotle & Onion Dip Mix = 2 Tbls. SW Chipotle Dip Mix + 1 Tbls. Smoky Onion Dip Mix
~Chipotle Cheddar Dip Mix = 3 Tbls. SW Chipotle Dip Mix + 1 Tbls. Cheddar Cheese Powder
~Southwestern Chipotle Ranch Dip Mix = 2 Tbls. SW Chipotle Dip Mix + 2 tsp. Chipotle Ranch Dip Mix
Recipes:
Chipotle Peach Salsa:
Fresh, slightly sweet salsa tastes great with tortilla chips as a dip or spooned over grilled chicken or shrimp.
2 Tbls. Southwest Chipotle 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. Chipotle Dip Mix, stirring it into 2/3 cup sour cream or yogurt.
6 Layer Mexican Party Dip:
Fast and easy, this classic party food will disappear quick!
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. 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 Southwest Chipotle Dip
Layer 4. Black Olives
Layer 5. Prepared Jalapeno Salsa
Layer 6. Cheese
Serve with corn chips or tortilla chips for dipping.
Mexican Fiesta Roll-Ups:
Colorful and zesty cold appetizer.
8 oz. block cream cheese, softened
1 pkt. Southwest Chipotle 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 Chipotle 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.
Chipotle Mango Chutney:
Tropical blend tastes great as a dip served with tortilla chips or spooned over grilled chicken or shrimp.
1 pkt. Southwest Chipotle Dip Mix, unprepared
2 mangoes, peeled & pitted
20 oz. can pineapple, drained well
2 Tbls. water
~ Measure 2 Tbls. Chipotle Dip Mix into a food processor; add mango and pineapple. Pulse a few times until coarsely chopped, being careful not to over process.
~ Refrigerate at least 1 hour before serving.
Note: If desired, make a creamy dip with the remaining 1 Tbls. Chipotle Dip Mix, stirring it into 2/3 cup sour cream or yogurt.
Net Weight & Yield: 1 Lb (454 g). Approx. 15 packets of mix.
Mix With:
~Sour Cream (Dip)
~Plain Non-Fat Yogurt (Low-Fat Dip)
~Cream Cheese and 2 Tbls. Milk (Spread / Cheese Ball)
Serve With: Tortilla Chips, Corn Chips, Bugles, Vegetable Sticks.
Heat Level : 4 out of 10 (Medium / Mild)
Shelf Life: 2+ Years. Store for 5+ years out of sunlight, below 70 degrees Fahrenheit
Ingredients: Southwest spice blend (salt, onion, herbs & spices, chili powder, minced garlic, red bell pepper, garlic powder), chipotle pepper, < 2% hickory smoke powder (maltodextrin, natural hickory smoke flavor, silicon dioxide). May be made with bioengineered ingredient(s). Manufactured in a facility that handles peanuts, tree nuts, soy, milk, wheat.
Mix It up:
~Chipotle & Roasted Garlic Dip Mix = 1 1/2 Tbls. SW Chipotle Dip Mix + 1 1/2 Tbls. Roasted Garlic ... Dip Mix
~Smoky Chipotle & Onion Dip Mix = 2 Tbls. SW Chipotle Dip Mix + 1 Tbls. Smoky Onion Dip Mix
~Chipotle Cheddar Dip Mix = 3 Tbls. SW Chipotle Dip Mix + 1 Tbls. Cheddar Cheese Powder
~Southwestern Chipotle Ranch Dip Mix = 2 Tbls. SW Chipotle Dip Mix + 2 tsp. Chipotle Ranch Dip Mix
Recipes:
Chipotle Peach Salsa:
Fresh, slightly sweet salsa tastes great with tortilla chips as a dip or spooned over grilled chicken or shrimp.
2 Tbls. Southwest Chipotle 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. Chipotle Dip Mix, stirring it into 2/3 cup sour cream or yogurt.
6 Layer Mexican Party Dip:
Fast and easy, this classic party food will disappear quick!
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. 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 Southwest Chipotle Dip
Layer 4. Black Olives
Layer 5. Prepared Jalapeno Salsa
Layer 6. Cheese
Serve with corn chips or tortilla chips for dipping.
Mexican Fiesta Roll-Ups:
Colorful and zesty cold appetizer.
8 oz. block cream cheese, softened
1 pkt. Southwest Chipotle 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 Chipotle 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.
Chipotle Mango Chutney:
Tropical blend tastes great as a dip served with tortilla chips or spooned over grilled chicken or shrimp.
1 pkt. Southwest Chipotle Dip Mix, unprepared
2 mangoes, peeled & pitted
20 oz. can pineapple, drained well
2 Tbls. water
~ Measure 2 Tbls. Chipotle Dip Mix into a food processor; add mango and pineapple. Pulse a few times until coarsely chopped, being careful not to over process.
~ Refrigerate at least 1 hour before serving.
Note: If desired, make a creamy dip with the remaining 1 Tbls. Chipotle Dip Mix, stirring it into 2/3 cup sour cream or yogurt.
