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Recipes (Spicy Dips)


Here is another great recipe! Mini Meatball Subs- Great for Football Sundays! Ingredients: 1 package Southwest Jalapeno dip mix or 1 package Buffalo Bleu dip mix OR 1 package of Pepper Jack dip mix, 1 pound ground beef, 1/2 cup chopped onion, 1/2 cup chopped green pepper, 1/2 cup crushed butter-flavored crackers or Panko, 1 egg, 1 teaspoon Worcestershire sauce, 1 teaspoon chopped garlic, 1 (26.5 ounce) can spaghetti sauce, 1/2 cup shredded mozzarella cheese, 1/3 cup grated Parmesan cheese, 8 dinner rolls, split. Directions: Preheat an oven to 350 degrees F. Combine ground beef, onion, green pepper, crackers or Panko egg and 1/3 package of choice of dip mix in a large bowl. Season with Worcestershire sauce, garlic, mix well. Form mixture into 8 meatballs. Place meatballs in a 9x13 inch baking dish. Bake meatballs in the preheated oven for 20 minutes. Pour the spaghetti sauce into a large saucepan; bring to a simmer over low heat. Stir baked meatballs into the simmering sauce. Do not turn oven off. Simmer sauce until meatballs are fully cooked, about 20 minutes. Place one meatball, a sprinkle of mozzarella, a sprinkle of Parmesan, and a bit of sauce between each roll. Place sandwiches in hot oven; bake until cheeses melt, about 3-4 minutes.


We buy organic potatoes, wash well and slice them in long strips. Coat in olive oil and spread out on a cookie sheet. Turn oven onto 400. Sprinkle MARDI GRAS CAJUN DIP MIX onto french fries. (DO NOT USE WHOLE BAG of dip mix) Bake in oven for approximately 30-35 minutes turning the fries over after the first 15 minutes. Season with crushed black pepper and sea salt and serve.


Take 4 Boneless chicken breasts, 1 package Southwest Jalapeno, ½ cup regular olive oil, 1 tbsp vinegar. Add all ingredients into a Ziploc bag and shake. Let marinate in bag for an hour. Grill or bake chicken making sure to pour mixture over chicken.


Serves 4. It’s delicious and spicy! Ingredients 4 dozen Little Neck Clams (soaked and scrubbed), the juice of 3 limes, 1 each 13 1/2-ounce can of unsweetened coconut milk, 1/3 cup dry white wine 1 package Red Chili & Curry Dip Mix, 4 to 5 cloves of Garlic minced, 1 cups fresh cilantro roughly chopped. Directions: Soak Clams in cold water for about 20 minutes and scrub well. In a large pot combine lime juice, coconut milk, Wine, Red Chili & Curry Dip Mix, and garlic and bring to a boil, stirring, 2 minutes. Next add Clams, tossing to combine. Cook Clams, covered, stirring occasionally, until opened, about 8 to 10 minutes. (Discard any unopened Clams.) Remove pot from heat and toss in Cilantro and turn out into a large plate or bowl. Enjoy!


Take one package of Southwest Jalapeno and add it to 16 ounces of crushed or diced tomatoes and let sit in refrigerator for 2 hours and serve. You can add more or less tomatoes to alter taste.


Ingredients: 2 oz olive oil, 6 Tbsp diced red onions, 4 Tbsp diced black olives, 5 Tbsp diced red peppers, 4 Tbsp diced garlic, 4 oz black beans rinsed and drained, 4 oz white beans rinsed and drained, 4 oz chickpeas rinsed and drained, 8 oz rolled oats, 2 Tbsp SOUTHWEST JALAPENO DIP MIX, 2 Tbsp minced fresh parsley leaves 1/2 tsp celery salt, 4 Tbsp seasoned bread crumbs or Panko bread crumbs, 1 egg. Directions In a medium saute pan over medium heat, add 1 oz olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool. Cook the oats according to oatmeal directions and let cool. Place beans in a mixing bowl and crush with a fork. Add all dry ingredients to mixing bowl and mix well. Add egg and mix well. Then add cooked veggies to mixing bowl and mix thoroughly. Thoroughly mix all ingredients and form into 4 medium sized thin patties, cover and refrigerate for 30 minutes. In saute pan add 1 oz olive oil, and cook patties on medium high heat for 3-4 minutes per side until browned. (Best if made pretty thin. The thicker they are the longer they will need to cook through) For a real spicy one, try the HABANERO!


Ingredients: 2 Tbsn unsalted butter, 1 medium onion, finely chopped; sea salt; 3 cups bread crumbs (panko & crn flake crumbs); 2/3 cup milk; 4 tsp dry sherry; 1 tsp dijon mustard; 6 lg eggs, 1 pd ground organic hamberger or turkey meat; 2 Tbspn honey; 1/2 package of SOUTHWEST JALAPENO DIP MIX (unprepared); ground pepper; vegetable oil for frying; 6 Tbspn cranberry, chopped fresh dill; thinly sliced cucumber. DIRECTIONS: Melt the butter in a medium skillet over medium-high heat. Add the onion, season with salt and cook until golden brown, 4 to 6 minutes; set aside. Combine 1/2 cup breadcrumbs and the milk in a bowl; set aside until the milk is absorbed, 1 to 2 minutes. Stir the sherry, mustard and southwest jalapeno dip mix (unprepared) in a large bowl until dissolved, then scramble in 2 eggs. Add the soaked breadcrumbs, the browned onion, the turkey or hamberger meat, honey, 2 teaspoons salt, and pepper to taste. Gently mix with your hands until combined. Dampen your hands; form the mixture into small meatballs, about 1 tablespoon each. Put on a parchment paper-lined baking sheet, cover with plastic wrap and refrigerate at least 4 hours or overnight. Put the remaining breadcrumbs in a shallow dish. Whisk the remaining eggs and 2 tablespoons water in a bowl. Dip each meatball in egg, letting the excess drip off, then roll in the breadcrumbs; return to the baking sheet. Heat about 1 1/2 inches vegetable oil in a large saucepan over medium-high heat until a deep-fry thermometer registers 325 degrees F. Working in batches, fry the meatballs, gently stirring with a slotted spoon, until golden and cooked through, 3 to 4 minutes. Transfer to a paper towel-lined plate and season with salt. Let stand 10 minutes. Fold the grape or cranberry preserves into the sour cream and top with the dill. Skewer each meatball with a cucumber slice and serve with the dip. (You can substitue any of our veggie dip mixes for the sour cream and's delicious with our Dill dip or Pepper Jack dip! Enjoy! 

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