Southwest Chipotle Dip Mix, Spread Mix & BBQ Seasoning
Made from scratch at the Firehouse Pantry

Smoky chipotle peppers, onion, garlic, and spices make this creamy dip a little spicy, a little smoky, but very flavorful! We like to serve it beside quesadillas for dipping. Medium spice. No MSG. Vegan.

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

Serve With: Flax Seed Corn Chips, Garlic Bagel Chips, Garlic Pretzel Crisps, Lightly Salted Pretzel Crisps, Mama Zuma's Revenge Habanero Potato Chips, 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: 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.

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Recipe: 6 Layer Mexican Party Dip
Fast and easy, this classic party food will disappear quick!

15 oz. can refried beans
1 pkt. Cilantro Lime Guacamole Dip Mix, prepared as directed
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. Prepared Cilantro Lime Guacamole Dip
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.

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Recipe: 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.

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Recipe: Southwest Chipotle Phyllo Cups
Make elegant yet simple appetizers in frozen phillo cups.

(2) 15 ct. boxes frozen phyllo shells
1 pkt. Southwest Chipotle Dip Mix, prepared as directed for spread
1 drained can of black olive slices

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

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Recipe: Smoked Jalapeno Omelet
Morning is not time for chopping vegetable and following complex recipes. Our dip mix has all the veggies and seasonings you need for a gourmet breakfast!

1 Tbls. Southwest Chipotle 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 milk.water. 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 Chipotle Dip Mix will make 3 recipes.

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Recipe: 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.

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Recipe: Chicken on a Mountain
Slightly spicy grilled chicken topped with a Southwest sauce and cheese, then served atop a mountain of rice.

1 pkt. Southwest Chipotle 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 Chipotle 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 Chipotle 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.