Red hot habanero peppers give this dip mix a hot and spicy kick, and the mango balances out the heat. (8 out of 10 on a heat scale). Makes a fantastic hot salsa!
Salsa: Mix 1-3 Tbsp mix with 1 (15 oz.) can undrained petite diced tomatoes. Optional: 1 (15 oz.) can diced mangoes, drained. (Add to taste).
Prepare a delectable dip by blending the mix (add to taste) with 8 oz. (1 cup) of mayonnaise and 8 oz. of sour cream. You can also try using 16 oz. of sour cream, plain yogurt, or hummus. For my personal preference, I love using 4 oz. (1/2 cup) of mayonnaise and 12 oz. (1 1/2 cups) of sour cream.
Create a delightful cracker spread by combining the mix (add to taste) with an 8 oz block of cream cheese and 1/4 cup of milk. Savor it warm (microwave for 2 minutes) or chilled, whichever suits your taste.
Ingredients: Salsa base (onion, red & green bell peppers, garlic, herbs & spices, chili powder), sea salt, habanero pepper, cane sugar, mango flavor (propylene glycol, alcohol, natural & artificial flavor, annatto extract). Gluten Free
Net Wt. 1.4 oz (40g)
