Tapas Party!

I love having a few quick, easy snack recipes in my back pocket for parties and guests. Our spice mixes can make throwing a variety of tapas on the table come together in a snap. Here are some of the ways I like to use them...




CREOLE Ranch Dip:
1 C sour cream
1-2 T Creole seasoning

*Stir to combine and serve with chips or raw veggies.


Chimichurri with HAVANA:
1/2 C fresh, chopped Italian parsley
1/2 C fresh, chopped cilantro
1/4 C white wine vinegar
1/2 C olive oil
1 fresh, chopped garlic clove
1 T Havana seasoning
pinch of red pepper flakes (optional)

*Just zip it all up in a blender or food processor and serve with plantain chips, tortilla chips, or with raw veggies.

SUGO Infused Olive Oil:
1/2 C olive oil
1 T Sugo seasoning 
splash of basalmic vinegar (optional)

*Mix together and serve with tuscan bread or raw veggies for dipping.

MOROCCAN Cream Cheese Spread:
1 C cream cheese, goat cheese, or a mixture of both
1 T Moroccan Tagine Spice Mix
1/2 C chopped dried apricots or greek olives (optional)
Sesame crackers or celery sticks

*Stir the cream cheese and Moroccan Tagine spice mix together until blended. Spread onto sesame crackers or into celery sticks. Top with chopped apricots or greek olives. 

TEXAS CHILI Bean Dip:
2 cans of refried beans (or 2 cans pinto beans + 2 T olive oil - mashed)
2 T Texas Chili Spice Mix 


*Stir to blend, warm, and serve with corn chips. If it seems too thick just stir in a little water. This can also be done with a small block of melted Velveeta.