Don't miss any news, updates and events!


Sign Up for Email Updates

For Email Marketing you can trust.

Dips

CAJOHNS SILVER T GUACAMOLE

CABOOM! BEAN & CHEESE DIP

HOT SAUCE AND CREAM CHEESE DIP

QUESO CON CABOOM!

HOT SPOTS-SMOKY CREAM CHEESE DIP

CAJOHNS FIERY YOGURT DIP

MEXICAN FONDUE DIP

CREAMY PICANTE DIP

CAJOHNS RANCH DIP

CABOOM! CRAB DIP


 

CAJOHNS SILVER T GUACAMOLE

3 ripe avocados

1 medium Roma tomato

Juice of 1 lime

1/2 cup finely chopped onion

1 clove garlic, minced

2 Tbsp diced roasted green chile

1 medium jalapeño, seeded and finely minced

3/4 tsp Fire Salt (to taste)

2 oz Patron Silver Tequila

Halve and de-seed the avocados. Scoop out the flesh into a bowl. Using 2 long knives, cross-cut the avocado into small pieces. Add the remaining ingredients and toss together. Add more salt if you like.

For a smoother Guacamole, mash avocado with a fork then stir in the other ingredients. The tequila adds a wonderful twist to this classic. Serve with chips or use as a topping on enchiladas or burritos.

 


CABOOM! BEAN & CHEESE DIP

2 cups canned pork & beans, drained

1 cup finely shredded Mexican style cheese

1 Tbsp. CaBoom! Chili Fixins’

1 Tbsp. CaJohns Jalapeno Garlic hot sauce

1/4 cup Crumbled, cooked Fire Dust’d bacon

 

Mash beans and cheese together. Add Chili Fixins’ and hot sauce. Mix well and heat until cheese melts. Stir in crumbled bacon. Serve with chips. Makes 2 cups

 


HOT SAUCE AND CREAM CHEESE DIP

8 oz. cream cheese

1/4 cup Any of CaJohns Hot Sauce!

 

Blend ingredients together in a food processor until smooth. Serve with chips, crackers or flour tortilla pieces. This can be made with most any hot sauce or salsa.

 


QUESO CON CABOOM!

1 lb. Velveeta cheese

1 lb. Philadelphia Brand cream cheese

1 16 oz. Jar CaJohns Picante Sauce (your favorite flavor)

1 lb. lean ground beef

3 Tbsp. CaBoom! Chili Fixins

3/4 cup water

 

In a skillet over medium heat, brown ground beef, drain. Return to skillet and add CaBoom! Chili Fixins and water. Simmer until water is evaporated. In a saucepan, melt the Velveeta and the cream cheese until you can blend them. When blended ad the CaJohns Picante Sauce and the spiced ground beef. Blend again until mixed. Serve in a crock pot with tortilla chips.

Note: For a meatless version, just leave out the beef. It is still wonderful!

Thanks to Rockin’ Randy of Atlanta for his help on this!

 


HOT SPOTS-SMOKY CREAM CHEESE DIP

1 16 oz. package cream cheese

1/2 tsp. lemon juice

3 oz. Hot Spots – Smoky Hot Sauce

1/4 cup water

 

Mix all ingredients in a food processor at high speed until mixture is very smooth. Serve with crackers or chips.

 


CAJOHNS FIERY YOGURT DIP

1 pint plain yogurt

green onions, finely chopped

2 Tbsp. Hot Spots Sparky or

2 Tbsp. Hot Spots Smoky for a smoky flavor

 

In a mixing bowl add yogurt, green onions and pepper sauce. Serve with your favorite chips or raw vegetables.

 


MEXICAN FONDUE DIP

8 oz. Sour cream

8 oz. Cream cheese

8 oz. CaJohns Picante Sauce, Chipotle

16 oz. Cheese Wiz

flour tortillas
Spread cream cheese on the tortillas and roll tightly. Slice the rolls into 1/2 inch pieces. Place a toothpick through each piece to hold together during dipping. Place sour cream, salsa and cheese into medium size crock or fondue pot. Heat, stirring occasionally. Dip tortilla rolls into mixture.

You can add green chiles, diced jalapeños or thin sliced ham to the cream cheese roll-ups for additional flavor.

Thanks to Toni & Brody Miles for this one!

 


CREAMY PICANTE DIP

1 16 oz. jar CaJohns Salsa or Picante Sauce

1 8 oz. container of Sour Cream

Cut up Veggies and Nacho Chips

Mix together the salsa and sour cream in a bowl. Refrigerate for at least 30 minutes to allow the flavors to blend. Serve with veggies and chips!

Vary the heat and flavor by your choice of salsa!

 


CAJOHNS RANCH DIP

1 cup CaJohns Fruit or Berry Salsa

1 16 oz. container of Sour Cream

1 package of Ranch Dip Mix

Cut up Veggies and Nacho Chips

Mix the salsa, sour cream and dip mix together in a bowl.. Refrigerate for at least an hour to allow the flavors to blend. Serve with veggies and chips!

This makes a great topping for salads as well. Mix with a pound of cooked Ziti noodles for a wonderful Pasta Salad

 


CABOOM! CRAB DIP

1 16 oz. jar of CaJohns Picante Sauce

2 teaspoons CaBoom! Chili Fixins

2 8 oz. packages of Cream Cheese (softened)

1 pound crabmeat

2 cups shredded Mexican Cheese Blend

1/2 cup sliced Black Olives

Tortilla Chips, or Flour Tortillas

Mix the Picante Sauce and Chili Fixins in a bowl. Spread the cream cheese into a rectangular baking dish. Spread 1/2 the picante sauce mixture over the cream cheese. Next, place the crabmeat over the picante sauce. Cover the crabmeat with the cheese and place the rest of the picante sauce on top. Garnish with the black olives.

Bake at 350° for 15 minutes. Serve with chips or warm flour tortillas.

This is great with CaBoom! Picante Sauce Hot!