Spicy Bhut Jolokia Dip & Spread Mix
Made from scratch at the Firehouse Pantry

Includes the world's hottest pepper, Bhut Jolokia (a.k.a. Ghost Pepper), along with the runner-up Habanero and Jalapeno to create the spiciest dip we offer! But it's not just about the heat? onion, garlic, and herbs come together to make a tasty dip. No MSG. Vegan.

Net weight: approx. 1 oz. Yield: approx. 2 cups of dip.

Serve With: Flax Seed Corn Chips, Mama Zuma's Revenge Habanero Potato Chips, Garlic Pretzel Crisps, Lightly Salted Pretzel Crisps, tortilla chips, Bugles, vegetable sticks.

Creamy Dip: Mix with 2 cups sour cream or plain yogurt.
Low-Fat Dip: Mix with 2 cups reduced-fat sour cream or plain non-fat yogurt.
Cheeseball/Spread: Mix with 8 oz. softened cream cheese and 2 Tbls. milk or buttermilk. If desired, roll into a ball and chill until firm.

Contains soy. Manufactured in a facility that also packages wheat, dairy, soy, egg, peanuts, and tree nuts.

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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.

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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 pkt. Cilantro Lime Guacamole Dip Mix, prepared as directed
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. Prepared Cilantro Lime Guacamole Dip
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.

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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.

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Recipe: Piquant Phyllo Cups
Creamy, spicy concoction fills a frozen phillo cup to create a simply delicious appetizer with a kick! Don't be afraid to serve this at a party; I promise it will be a hit!

(2) 15 ct. boxes frozen phyllo shells
1 pkt. Jolokia Dip Mix, prepared as directed for spread
approx. 30 jalapeno slices (fresh or from a jar)

~ Spoon approx. 1 1/2 - 2 tsp. Jolokia Spread into the palm of your hand; roll into a ball; place into a phyllo shell; repeat until all shells are filled.
~ Press a jalapeno slice into the center of each stuffed phyllo shell.
~ Keep refrigerated until ready to serve.

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Recipe: "Wake Me Up" Omelet
The world's hottest pepper is sure to wake you up when you start your day with this simple omelet ready in a flash!

1 Tbls. Jolokia Dip Mix, unprepared
3 eggs or 3/4 cup egg substitute
2 Tbls. milk or water
1 slice pepper Jack or cheddar cheese (optional)

~ Whisk together dip mix, egg, and water/milk. Chill at least 30 minutes.
~ In a small skillet coated with cooking spray over medium heat, cook the mixture about 3 minutes, until partially set. Flip with a spatula, and continue cooking 2 - 3 minutes, or until cooked through.
~ If desired, place a slice of cheese on eggs and fold omelet in half.

Notes: 1 packet of Jolokia Dip Mix will make 3 recipes.

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Recipe: Mad Mango Pineapple Chutney
Spicy tropical blend tastes great as a dip served with tortilla chips or spooned over grilled chicken or shrimp.

1 pkt. Jolokia Dip Mix, unprepared
2 mangoes, peeled & pitted
20 oz. can pineapple, drained well
2 Tbls. water

~ Measure 2 Tbls. Jolokia 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. Jolokia Dip Mix, stirring it into 2/3 cup sour cream or yogurt.

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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 Monterrey 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.