Green Chile 'N Chive Dip & Spread Mix, 1 Packet

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. Vegan/Vegetarian. Hand-crafted in small batches, from our own original recipe in Ohio.

Net Weight: Approx. 1.09 oz. (31g)

Yield: Approx. 2 cups of prepared dip

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

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. May contain bioengineered ingredient(s).

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.

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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 egg
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.