1-2 Tablespoons Jalapeno Cilantro Dip Mix (1=medium heat, 2= hotter)
1/2 cup sour cream
1/2 cup Mayonnaise
Mix together until well blended. Chill for several hours or overnight.

3 EASY WAYS TO USE THIS MIX

GIGI ANN’S JALAPENO CILANTRO       

1. Jalapeño Cilantro Chicken Skillet
   Toss 1 lb. chicken with 1–2 tbsp mix + oil. Sauté until cooked through.
   Add ¼ cup cream or broth + squeeze of lime. Simmer 2–3 minutes. Serve over cooked rice.
2. Jalapeno Cilantro Rice
   Stir 1 tbsp mix into 2 cups hot cooked rice with butter or oil.
   Add lime juice + optional add black beans or corn.
3. Cheesy Jalapeño Cilantro Potato Bake

Stir 1 tbsp mix into 1-8oz. package cream cheese. Mix until blended. Mix 2 cups diced red potatoes, cream cheese mixture and 1 ½ cups shredded cheese. Bake until brown and bubbly in 350° oven, about 30 minutes. Enjoy!

JALAPENO CILANTRO BREAKFAST CASSEROLE 

Make-ahead brunch with bold, savory flavor

Ingredients

• 1 tbsp Jalapeño Cilantro Dip Mix
• 8 large eggs
• 1 ½ cups milk
• 2 cups cooked breakfast sausage or chopped bacon
• 1-20 oz. bag frozen hash browns (thawed)
• 1 ½ cups shredded cheese (cheddar, Monterey Jack, or blend)
• ½ cup diced onion (optional)
• ½ cup diced bell pepper (optional)
• 1 tbsp olive oil or butter

Directions

1. Preheat oven to 375°F. Grease a 9×13 baking dish.
2. Sauté onion and bell pepper in olive oil or butter until softened, 3–4 minutes.
3. Layer the base:
   Spread hash browns evenly in the baking dish.
   Top with cooked sausage or bacon, and vegetables.
4. Make the custard:
   In a large bowl, whisk eggs, milk, and Jalapeño Cilantro Dip Mix until well combined.
5. Assemble:
   Pour egg mixture evenly over the casserole. Lightly press down to ensure everything is coated. Top with shredded cheese.
6. Bake uncovered for 40–45 minutes, or until the center is set and the top is lightly golden.
7. Rest 5–10 minutes before serving.

Make-Ahead Option  Assemble the casserole, cover, and refrigerate overnight.

CREAMY JALAPEÑO CILANTRO CHICKEN & RICE BAKE (DUMP & BAKE)

No prep. One dish. Bold, creamy flavor.

Ingredients

• 1–2 tbsp Jalapeño Cilantro Dip Mix
• 1 cup uncooked long grain white rice
• 2 cups chicken broth
• 1 cup sour cream
• 1 cup shredded cheese (cheddar, Monterey Jack, or blend)
• 1 ½ lbs boneless, skinless chicken breasts or thighs, diced in cubes

Directions

1. Preheat oven to 375°F. Lightly grease a 9×13 baking dish.
2. Add & stir:
   In the baking dish, combine rice, chicken broth, sour cream, Jalapeño Cilantro Dip Mix, and cheese. Stir until evenly mixed.
3. Top with chicken:
   Place chicken directly on top (no need to pre-cook).
4. Cover tightly with foil.
5. Bake for 60 minutes, or until rice is tender and chicken is cooked through.
6. Rest 5–10 minutes before serving.

BAHAMA MAMA SALSA RECIPE:

1-2 Tablespoons Bahama Mama Salsa Mix
1-16 oz. can diced tomatoes
1/4 cup fresh cilantro
1/2 lime, juiced.

Mix well and chill several hours or overnight. Serve with Chips or over burritos, eggs or anything you want to spice up!

BAHAMA MAMA SALSA QUESO:

1/2 Lb. Velveeta Cheese (don’t judge me!)
1-2 teaspoons Bahama Mama Salsa Mix
2 Tablespoons milk (more if needed to thin)

Melt all ingredients in microwave for 1 minute, stir. Repeat if necessary. Dip soft bread pretzels, tortilla chips or flour tortillas in cheese mixture. **Optional: add cooked crumbled sausage for an added savory touch.

BAHAMA MAMA PINEAPPLE OR PEACH SALSA:

1 Tablespoon Bahama Mama Salsa Mix

1 can pineapple tidbits , drained (or use 2 fresh peaches, chopped)

1/4 cup chopped red onion

Minced cilantro to taste (optional)

1/2 cup red pepper, diced (optional)

Mix all ingredients together in bowl and stir. Chill several hours or overnight for best flavor. Excellent with grilled shrimp or fish tacos.

**May substitute fresh pineapple, peaches or mango!

BLACK BEAN SALAD WITH AN ATTITUDE!

DRESSING:

1/2 cup vinegar (cider or red wine)

2 Tbs. oil

1 tsp. Bahama Mama Salsa mix (or more if you like it hotter)

STIR INTO REMAINING INGREDIENTS:

1 cup frozen whole kernel corn, thawed (may use fresh)

1 cup diced jicama

1 medium tomato, diced

2 green onions, sliced

2 cans (15oz each) black beans, rinsed and drained

1/2 cup minced cilantro (if desired)

Mix all ingredients; chill. Serves 12

RECIPE FOR DIP:

2 Tablespoons dip mix
1  cup mayonnaise
1  cup sour cream

Mix well and chill. Serve with assorted cut veggies, crackers, or chips.
Makes 1 cup
Yogurt or low-fat products may be used.

ROASTED RANCH SALAD DRESSING:

2 Tablespoons dip mix
3/4 cup mayonnaise
3/4 cup buttermilk

Mix well and chill several hours or overnight.

ON THE RANCH POTATO PACKETS:

1 cup diced potatoes
1/4 cup sliced green onions
1/4 cup Colby Jack Cheese
2 Tablespoons prepared Roasted Ranch Dip

Combine potatoes, onions, cheese and prepared dip. Spoon onto heavy duty foil; seal tightly. Place on hot grill or oven pre-heated to 350°. Cook for about 15 minutes. Increase recipe to serve more people. Use separate foil pouch for each person.

RECIPE FOR DIP:

2 Tablespoons Holi Habanero Dip mix
1 cup mayonnaise
1 cup sour Cream

Mix well and chill. Serve with chips, veggies, pretzels.

HOLI HABANERO CHILE RELLANO CASSEROLE

4 tsp. Holi Habanero mix  (less if you like it milder, more for hotter)
2-8 oz. packages cream cheese, softened
½ cup mayonnaise
4-7 oz. cans whole mild green chilies
1 pound grated cheddar cheese
5 eggs
1 ¼ cups milk
¼ cup flour
½ tsp. salt
Dash pepper

Mix first 3 ingredients.  Slit chilies lengthwise.  Remove seeds and drain.  Place one layer of chilies lengthwise in baking dish, spread with cream cheese mixture, place second layer of chilies over mixture. Mix eggs, milk, flour, salt & pepper well and pour over chilies. Sprinkle top with grated cheese. Bake uncovered at 350 for 45 minutes.

** roasted Chile peppers may be used if available

Habanero Mac & Cheese Boost

• Stir 1–2 tsp mix into prepared mac & cheese

            Turns basic into gourmet instantly.

Holi Habanero Oyster Crackers

Ingredients

• 1 (9 oz) bag oyster crackers
• ¼ cup neutral oil (vegetable or canola)
• 1–2 tbsp Holi Habanero Dip Mix (adjust for heat preference)

Directions (Oven Method )

1. Preheat oven to 250°F.
2. In a large bowl, whisk together oil + Holi Habanero mix .
3. Add crackers and toss until evenly coated.
4. Spread on a baking sheet in a single layer.
5. Bake 15–20 minutes, stirring once halfway through.
6. Cool completely before serving (they crisp up as they cool).
7. Store in freezer

No-Bake Version (Faster)

1. Mix oil + seasoning.
2. Toss with crackers until coated.
3. Let sit 30–60 minutes, stirring occasionally.
4. Store in freezer.

Street Corn (Elote-style)

• 2 cups roasted or canned corn (drained)
• ½ cup mayo
• ½ cup sour cream
• 1–2 tbsp mix
• Cotija or feta cheese
• Chopped cilantro for garnish

Serve warm or cold with tortilla chips or as a side dish with Holi Enchilada’s .
Add lime juice for brightness.

Holi Habanero Enchiladas

Bold Heat • Creamy • Crowd Favorite

Ingredients

• 2 cups cooked, shredded chicken
• 1 cup sour cream
• 4 oz. cream cheese, softened
• 1 (10) oz. can enchilada sauce (red or green)
• 1-2 tsp. Holi Habanero Dip Mix
• 1 ½ cups shredded cheese (cheddar, Monterey Jack or blend)
• 8 tortillas (flour or corn)

Directions

1. Preheat oven to 375°F
2. In a bowl, mix chicken, cream cheese, sour cream, and Holi Habanero mix
3. Spread a thin layer of enchilada sauce in a baking dish
4. Fill tortillas with chicken mixture, roll, and place seam-side down
5. Pour remaining sauce over top
6. Sprinkle with cheese
7. Bake 20–25 minutes until hot and bubbly

Serving Ideas

• Top with cilantro, avocado, or green onions
  • Add a squeeze of lime for brightness
  • Serve with Holi Habanero Street Corn

GARLIC DIP RECIPE:

2 Tablespoons Gigi Ann’s Garlic & Chive Dip Mix
1 cup mayonnaise
1 cup sour cream

Mix until well blended and chill. Serve with assorted cut veggies, crackers or chips.

GARLIC BREAD SPREAD:

1-2 teaspoons dip mix
1/2 stick of butter, softened
Parmesan Cheese (optional)

Mix Gigi Ann’s Garlic & Chive mix with butter and spread on baguette or bread of choice, sprinkle with cheese; broil until brown and bubbly. Serve immediately.

CREAMY GARLIC & CHIVE CHICKEN PASTA

Ingredients:

• 12 oz. pasta (penne or rotini work best)
• 2 cups cooked chicken (shredded or cubed)
• 1 cup heavy cream
• ½ cup sour cream
• 1-2 Tbsp. Garlic and Chive Dip Mix
• 1/2 grated Parmesan cheese
• 1 Tbsp. butter
• Optional: Spinach, mushrooms, or peas

Directions:

1. Cook pasta according to package directions. Drain and set aside.
2. In a large skillet, melt butter over medium heat.
3. Add cream, sour cream, and dip mix. Stir until smooth and heated through (do not boil).
4. Stir in Parmesan cheese until melted.
5. Add chicken and optional veggies; heat through.
6. Toss in cooked pasta and stir until well coated.

Serve:

Garnish with extra Parmesan or fresh parsley if desired.

Make It Your Own:

• No chicken? Use bacon or sausage
• Vegetarian: Skip meat, add mushrooms + spinach
• Extra creamy: Add cream cheese
• Lighter: Use milk + a little cornstarch instead of cream

CREAMY GARLIC & CHIVE TORTELLINI

Quick gourmet / 20-minute meal

Ingredients:

• 1 (20 oz) package cheese tortellini
• 1 tbsp butter
• 1 cup heavy cream (or half & half)
• ½ cup sour cream
• 1–2 tbsp Garlic & Chive Dip Mix
• ½ cup grated Parmesan cheese
• Optional: spinach, mushrooms, or sun-dried tomatoes

Directions:

1. Cook tortellini according to package directions; drain.
2. In a large skillet, melt butter over medium heat.
3. Stir in cream, sour cream, and dip mix until smooth.
4. Simmer gently 3–5 minutes (do not boil).
5. Add Parmesan and stir until melted and thickened.
6. Fold in tortellini and optional add-ins. Toss until coated.

Lemon Garlic & Chive Tortellini

Add to base recipe:

Juice of ½ lemon

Zest of ½ lemon

Optional: grilled chicken or shrimp

Result: Brighter, slightly lighter sauce with a fresh finish

SIMPLY SUPREME SPINACH DIP RECIPE:

For even distribution, mix contents well before each use.

2 Tablespoons dip mix
1  cup mayonnaise
2 cups sour cream
1-10 oz. Package frozen spinach, thawed
1 tablespoon lemon or lime juice

Thaw spinach, squeeze dry. Combine dip mix, mayonnaise, sour cream and lemon juice, mix well. Add spinach and stir until blended.  Chill several hours or overnight.
Makes 4-5 cups

HOT & GOOEY ARTICHOKE DIP:

1 Tablespoon Gigi Ann’s Spinach Dip Mix
1- 8 oz. package cream cheese, softened
1-14 oz. can artichoke hearts, drained, chopped
1/2 cup mayonnaise
1/2 cup grated parmesan cheese

Preheat oven to 350°. Beat cream cheese and all remaining ingredients with an electric mixer until smooth. Spoon into 9 inch quiche dish or pie plate. Bake for 20-25 minutes or until bubbly and hot. Serve with assorted cut up vegetables, bread or crackers.

EASY CREAMY CHICKEN SPINACH BAKE:

Serves 4

INGREDIENTS
4-6 boneless, skinless chicken thighs
1 cup sour cream
½ cup chicken broth
2 tbsp Spinach Dip Mix
1 cup fresh spinach
1–1½ cups shredded Mozzarella cheese

INSTRUCTIONS
Preheat oven to 375°F.
Mix sour cream, broth & dip mix until smooth.
Place chicken in greased baking dish.
Top with spinach, then spread sauce evenly over chicken.
Sprinkle with cheese.
Bake uncovered 30–40 min until bubbly and chicken reaches 165°F.
Rest 5 minutes before serving.

SERVE WITH
Rice • Pasta • Potatoes

RECIPE FOR DIP:

Mix 4 Tablespoons Dilly Dip Mix with:
1/2 cup sour cream
1/2 cup mayonnaise

Mix well; chill several hours or overnight.

Dill Pickle Dip Recipe:

2 Tablespoons dip mix
1-8 oz. package cream cheese, softened
1-2 dill pickles, chopped fine
1-2 Tablespoon pickle juice from jar

Mix well; chill. Serve with cut veggies, crackers or chips. Delicious spread on tuna sandwich!