Onion, Cayenne, Habanero, Bell Pepper, Cilantro, Parsley, Red Pepper, Chipotle, Garlic, Green Chile, Jalapeno, Cumin, Lime Juice Powder, Ancho Chili, Poblano Chili, Ghost Pepper, Pepper, Spices.
No MSG. No Added Sodium. Gluten Free.
Recipe Ideas
Spicy South of the Border Crock Pot Chicken
-1/2 package South of the Border dip mix
- 28 oz can cream of chicken soup
- 4 medium chicken breasts
- Cook on low in crock pot for 6 to 8 hours
- Salt to taste. Serve with white rice or egg noodles
Spicy South of the Border Queso
- Mix desired amount of South of the Border with 3 cups
shredded sharp cheddar cheese and 8 oz cream cheese in
medium sized pan. (Start with 1 to 2 TBSP)
- Heat on stovetop using medium low heat.
- Stir frequently until warm.
- Add 1 can Rotel diced tomatoes, stir thoroughly and continue to
heat on medium low heat.
- Add milk slowly to obtain desired texture (if necessary).
- *Optional: Add shredded chicken, ground beef
