1
cup mayonnaise
1/4 Â cup ketchup
1/4 cup chili sauce
1 heaping teaspoon Dijon mustard
1 teaspoon onion powder
1/2 teaspoon garlic powder
2 teaspoons Worcestershire sauce
1 teaspoon ground black pepper
1/4 teaspoon Tabasco sauce
1/4 cup light olive oil
juice of one lemon
Mix all ingredients well and store in refrigerator overnight.  It needs to sit to let the flavors become “acquaintedâ€.  They shouldn’t rush into marriage.
2 tsp. olive oil
1 small onion, diced
1 bay leaf
1 C. frozen raspberries
1 date, pitted and minced
1 T. rice vinegar
1 T. honey (more or less to taste)
1 tsp. Dijon mustard
1 tsp. tamari sauce (or soy sauce)
1/2 tsp. Chinese five spice powder
1/2 tsp. ground ginger
Generous pinch each salt and pepper
Heat oil in a small saucepan over low heat; add onion and bay leaf and sauté until onion is softened (about 5 minutes), stirring occasionally. Add all remaining ingredients and cook until thickened (about 7 minutes), stirring frequently. Taste and add more salt, pepper, and honey as desired. Remove bay leaf before serving.
Serve with Garlic-y Mashed Potato Cakes or spread on fresh bread topped with cheese (Cheddar or Brie would be great!) and melted under the broiler.
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Piri-piri is the Portuguese name for an extremely hot variety of pepper that traveled to Portugal via Angola. Much of the pepper’s heat comes from the seeds, so use all or part of them, depending upon how hot you want your sauce. Serve this fiery condiment as a marinade or sauce for grilled marinated shrimp (prawns), lobster or chicken.
1/2 C. coarsely chopped fresh hot red chili peppers
3 cloves garlic, finely minced
1 tsp. kosher salt
1 C. olive oil
1/4 C. red wine vinegar, optional
Combine all of the ingredients in a jar. Cover and let stand in a cool, dark place for at least 1 week or for up to 1 month. Shake well before using.
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1 T. dried lavender buds
3 tsp. kosher salt, divided
1/2 C. freshly squeezed lemon juice, plus more for filling the jar
2 lemons, scrubbed well
2 tsp. kosher salt
Have ready a clean 1-pint jar. Make lavender water by placing 1/2 C. water, lavender buds, 1 tsp. salt and 1/2 C. lemon juice in a pan. Bring to a boil, then immediately reduce heat to low and simmer, uncovered, for 20 to 30 minutes. Keep warm. In the meantime, quarter lemons lengthwise but not all the way through. (The lemon quarters should be attached at one end.) Sprinkle 1 tsp. salt over the middle of each lemon. Place both lemons in the 1-pint jar. Pour in hot lavender water; add enough fresh lemon juice to fill the jar. Cover tightly. Turn jar daily to ensure even preservation. Lemons are ready when they are soft. Lemons will be ready to use in a few weeks and will keep for several months.
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3 T. fresh lime juice
1 1/2 T. champagne vinegar
2 tsp. grated lime zest
1 T. minced garlic
2 T. chopped cilantro and/or mint
1 tsp. chopped, seeded Serrano chile (or to taste)
1 1/2 tsp. toasted ground cumin
3 T. olive oil
Salt and freshly ground pepper, to taste
Whisk all ingredients together and store covered in refrigerator up to 3 days.
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1 C. chili sauce
1 C. ketchup
1/4 C. steak sauce
1 T. Worcestershire sauce
1 T. garlic cloves, finely chopped
2 T. horseradish
3 T. dry mustard
1 tsp. Tabasco pepper sauce
1 T. dark molasses
1 T. red wine vinegar
In a medium sized bowl, combine all ingredients. Whisk until sauce is well blended.
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1½ tsp. garlic powder
1 T. onion powder
2 T. oregano, ground or leaves
1 T. dried parsley
1 T. granulated sugar
2 T. salt or substitute
1 tsp. black pepper
1 tsp. ground basil or leaves
¼ tsp. ground thyme or leaves
½ tsp. dried celery leaves or flakes
Mix all ingredients together and store in air-tight container.
To Make Dressing: Mix 2 tbs of this mix with ¼ C. vinegar, 2 tbs water, and ½ to ⅔ C. olive oil or canola oil. Shake before using.
1 (15 ounce) can garbanzo beans (chickpeas)
1/4 C. tahini (sesame paste)
3 T. lemon juice
1 T. olive oil or cooking oil
2 tsp. snipped fresh dill or 1/2 tsp. dried dill
1/4 tsp. salt
1 dash ground red pepper
2 garlic cloves, minced
Combine garbanzo beans, tahini, lemon juice, oil, dill, salt, red pepper, and garlic in a blender container or food processor bowl. Blend or process until mixture is smooth. Cover and chill up to three days. Stir before serving.
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1 lb. Well-Seasoned Sausage
16oz. Can Refried Beans
4oz. Can Chpped Green Chiles
2 C. Jack Cheese, grated
Brown sausage in skillet. Drain off fat. Spread refried beans in ungreased shallow baking dish. Layer with sausage, chiles, and cheese. Bake at 350 for 15-20 minutes or until heated through. Serve with tortilla chips.
3 quarts water
6 C. shredded watermelon rind
1 C. sugar
1 C. cider vinegar
1 1/2 T. dry mustard
2 tsp. Â ground turmeric
1 1/2 tsp. Â ground ginger
1/2 tsp. Â salt
1/2 tsp. Â celery seeds
Bring 3 quarts water to a boil in a large saucepan. Add rind; cook 3 minutes. Drain well. Combine sugar and remaining ingredients in pan; bring mixture to a boil. Reduce heat, and simmer 2 minutes. Stir in watermelon rind; simmer, uncovered, 30 minutes or until most of liquid is absorbed, stirring frequently. Cool; pour relish into airtight containers. Serve the relish with ham or fish, or stir a little into steamed carrots.
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3 Roma tomatoes, halved, seeded, and very coarsely chopped
1/2 small red onion, cut up
1/4 small cantaloupe, seeded, peeled, and cut up
1 Gravenstein or pink lady apple, cored and cut up
1/2 medium green sweet pepper, seeded and cut up
1 fresh jalapeno chile peppers, seeded and cut up
1 T. sugar
1 T. lime juice
1/4 tsp. salt
1/4 tsp. ground cumin
Tortilla chips or orange or red sweet pepper wedges
In a food processor bowl combine tomatoes, onion, cantaloupe, apple, green sweet pepper, jalapeno pepper, sugar, lime juice, salt, and cumin. Cover and pulse with several off/on turns until chopped. (Or coarsely chop with a knife.) Cover and chill for 1 to 6 hours before serving. Stir well before serving. Serve with chips. Makes 3 C. salsa.
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1 1/2 lb. onions, halved lengthwise and cut crosswise into 1/4 inch slices
3 tsp. corn oil
1 C. golden raisins
1/2 C. hot water
3 tsp. red wine vinegar
1/8 tsp. ground cloves
1/2 C. granulated sugar
3 C. fresh rhubarb, cut into 1/2 inch pieces
Salt and ground black pepper to taste
Place onions and oil in a large saucepan over medium-low heat. Cook, stirring occasionally, until softened. Mix raisins, hot water, vinegar, cloves and sugar in a bowl; let stand 15 minutes; stir mixture into the onions. Bring to a boil, stirring constantly; sprinkle with rhubarb; cook at a slow boil 5 minutes. Stir and cook uncovered about 5 minutes or until rhubarb is tender. Season with salt and black pepper to taste. Spoon into clean jars; cover and refrigerate for no more than 1 week. Serve warm or at room temperature. Makes about 3 C..
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1/4 C. honey
2 T. onion, minced
1/4 C. butter or margarine
1/2 tsp. thyme, crushed
Salt and pepper, to taste
Combine all ingredients in a small saucepan and bring to a boil; cook 2 minutes. Toss with vegetables of choice such as: peas, zucchini, spinach, broccoli, green beans, etc. Serve over couscous as a vegetarian entree or alone as a side dish.
Sweet corn pudding served on the side with many of Chevy’s entrees. You can use frozen corn, thawed and drained in place of fresh corn, if you can’t find good fresh corn.
6 C. fresh Corn Kernals
¾ C. Milk
¼ C. Butter
½ C. Prepared Masa for Tamales (or use masa harina, reconstituted with milk, according to package directions.
2/3 C. Sugar
¾ C. Cornmeal
¾ tsp. baking Powder
¾ tsp. Salt
¼ C. Milk
Preheat oven to 250. Blend 3 C. corn kernels and milk in blender until smooth. Whip butter, masa, and sugar together in a food processor until light and fluffy, about 2 minutes. Combine with all remaining ingredients, including corn puree and remainder of corn kernels. Mix well and pour into a 9 x 13†pan. Cover with aluminum foil. Set pan in a large roasting pan. Add enough water to reach ¾ of the way up the 9 x 13†pan. Bake for 1 ½ to 2 hours, or until corn mixture registers 175 on an instant read thermometer and corn mixture is set. Scoop out portions and serve hot.
Prepared masa can be purchased from a tortilla factory, or in some Mexican markets.
From Chevy’s Tex Mex Cookbook
3 medium Haas Avocados
1 T. fresh Lime Juice
½ C. Pico de Gallo
1 ½ tsp. chopped Garlic
1 tsp. Olive Oil
1 tsp. seeded, stemmed, minced Jalapeno
1 tsp. Salt
Pit avocados and score in grid pattern without cutting through the skin. Scoop out flesh with large spoon and add to mixing bowl Add lime juice and stir to evenly coat avocado. Add remaining ingredients and gently mash and toss. The majority of the avocado pieces should remain whole, with only enough mashed to hold everything together.
From Chevy’s Tex Mex Cookbook
4 C. fresh blueberries, rinsed and drained
3 1/2 C. sugar
1 lemon, juiced
1/4 C. cinnamon red hots
6 oz. bottled liquid pectin
In a large saucepan, combine blueberries, sugar, lemon juice and cinnamon red hots. Bring to a full boil and boil for 1 minute, stirring constantly. Stir in liquid pectin. Remove from heat and skim off foam. Pour hot jam into sterilized jars. Seal and store in a cool dry place. Storage life on shelf, one year.
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½ C. Sour Cream
½ C. Mayonnaise
2 tsp. Chipotle Puree
½ tsp. Salt
1 T. fresh Lime Juice
Combine all ingredients and whisk well until smooth.
From Chevy’s Tex Mex Cookbook
1 Ripe Pineapple
1 Roasted Red Bell Pepper, peeled, seeded, and diced into ¼†pieces
2 T. fresh Lime Juice
¼ C. chopped Cilantro
½ tsp. Salt
Pinch Pepper
1 – 2 T. Chipotle Puree
Preheat grill. Cut away pineapple skin, but do not core. Slice into ¼†thick rings and grill 2-3 minutes per side, or until criss cross marks appear on both sides – grill marks should be a deep brown color, not black. Remove from grill and set aside to cool. When cool, dice into ¼†pieces, cutting away core as you die. Combine all ingredients except chipotle puree and mix thoroughly to combine flavors. Add puree 1 tsp. at a time, until salsa is as spicy as you like. Serve chilled.
From Chevy’s Tex Mex Cookbook
In stockpot, soak beans overnight in the water (should be covered). The next day, cook bacon in skillet over medium high heat until crisp, 6 to 8 minutes. Add onion, garlic and jalapeno and cook for 5 minutes. Stir in chile powder and cumin and cook a minute more. Add 1 C. of the beans’ soaking liquid while stirring and scraping the pan to being up any browned bits. Add beans and remaining water and bring to a rapid boil. Decrease the heat to medium low and simmer 90 minutes to 2 hours, or until beans are soft. When cooked through, add salt and cook 1-2 more minutes. Keep warm until ready to serve or cool, cover and refrigerate up to 3 days.
You can serve these beans as a soup by pureeing some of the beans and stirring them back in.
From Chevy’s Tex Mex Cookbook
Sweet and tangy with a blast of habanero heat. Try in grilled fish tacos, serve with carnitas, or toss in a mixed green salad with sliced avocado.
1 large mango, seeded and diced
¼ C. finely diced Red Onion
1 ½ tsp. minced Cilantro
1 tsp. fresh Lime Juice
½ tsp. minced Habanero
2 T. finely diced Red Bell Pepper
¼ tsp. Salt
Combine all ingredients, mixing well. Serve chilled.
From Chevy’s Tex Mex Cookbook
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This creamy spread comes together in moments, once the peppers are roasted. It adds lots of flavors to burritos, grilled fish, sandwiches and crab cakes. Also delicious as a dip for fresh vegetables such as jicama.
3-4 cloves Garlic
Olive Oil
1 Red Bell Pepper, roasted, stemmed and seeded
1 C. Mayonnaise
1 tsp. Chipotle Puree
Juice of ½ Lemon
½ tsp. Salt
Preheat oven to 350. Place garlic on piece of foil. Drizzle with olive oil. Roast in oven 30 minutes, until soft. Remove and cool; mash with a fork. Combine garlic with remaining ingredients in a blender or food processor and blend until smooth and creamy. Refrigerate in air tight container for up to 3 days.
From Chevy’s Tex Mex Cookbook
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This robust dressing is perfect for an entrée salad with grilled fish, shrimp or chicken.
½ C. Roasted, peeled, stemmed, seeded and chopped Red Bell Pepper
1 tsp. chopped Garlic
2 T. chopped Onion
2 T. chopped Tomato
2 T. Red Wine Vinegar
2 T. fresh Lime Juice
1 tsp. Salt
½ tsp. Pepper
½ tsp. Chipotle Puree
½ C. Olive Oil
Place all ingredients except oil in blender or food processor and blend until very smooth. Slowly add oil in a thin stream while the blender is running, until all of the oil is incorporated and the vinaigrette is completely emulsified. Refrigerate in air tight container for up to 3 days.
From Chevy’s Tex Mex Cookbook
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This sweet-hot vinaigrette is the star ingredient in Chevy’s Smokin’ Chipotle Slaw. For best flavor make a day ahead of time. Makes a delicious fresh salsa when tossed with pineapple and red onion. Use as a dressing for hearty greens such as romaine or spinach.
1 T. diced yellow Onion
1 T. chopped Garlic
2 T. Dijon Mustard
¼ tsp. Cumin
½ C. diced fresh Tomatoes
2 T. chopped Cilantro
2/3 C. seasoned Rice Wine Vinegar
¼ tsp. Black Pepper
1 tsp. Salt
2 T. Honey
2 T. Chipotle Puree
½ C. Olive Oil
Place all ingredients except oil in blender or food processor; process until very smooth. Slowly add oil in a thin stream while the blender/processor is still running and blend until all of the oil is incorporated and the vinaigrette is completely emulsified. This will keep in the refrigerator 3 to 5 days.
From Chevy’s Tex Mex Cookbook
This fiery spice blend is perfect for seasoning grilled steaks, chops, chicken and fish. Just rub it on the meat right before cooking. You can add a pinch to sautéed vegetables, or use it to season homemade tortilla chips, French fries, or popcorn.
¼ C. paprika
2 tsp. Cayenne
2 T. Salt
2 tsp. Ground White Pepper
2 T. ground Black Pepper
2 T. Granulated Garlic
2 T. Chile Powder
2 T. Oregano
Combine all ingredients, mixing well. Store in air tight container, out of direct light, for up to 6 months.
From Chevy’s Tex Mex Cookbook
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1 pkg. soft cream cheese
1 c. mayonnaise
1 c. V8 juice
1 tsp. lemon juice
Blend the cream cheese and mayonnaise together until smooth. Stir in V8 juice and lemon juice. Mix until smooth. Refrigerate before use. Great for dipping veggies or to pour over salad.
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This chunky quick cooked salsa has a lot more flavor than store bought stuff. Use it on Chile Rellenos, heuvos rancheros, and omelets. Serve with chips for dipping. Heat it up, toss with pasta and top with crumbled queso fresco.
1 T. Olive Oil
1 tsp. Minced Garlic
¾ C. chopped Onions
3 C. chopped Tomatoes (seeded)
2 tsp. Tomato Paste
1 ½ tsp. Chipotle Puree
1 tsp. Salt
1 tsp. minced fresh Oregano
Heat oil in saucepan over medium heat. Add garlic and onion and sauté until soft. Add the rest of the ingredients, increase heat to medium high and being to a boil. Once boiling, lower heat to low and simmer 10 minutes. Remove from heat and let cool. Transfer to air tight container and refrigerate up to 3 days. To use, slowly heat over low heat; thin with 1 tablespoon of chicken stock at a time if too thick.
From Chevy’s Tex Mex Cookbook
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This earthy red chile sauce cans be used as a condiment, stirred into soups and stews or egg dishes.
1 lb. Tomatoes, quartered
12 oz. White Onions, quartered
6 cloves Garlic, peeled
6 oz. dried New Mexico Chiles, stemmed and seeded
1 T. Butter, room temperature
1 tsp. Salt
In stockpot over high heat, bring stock, tomatoes, onions and garlic to a boil. Cook for 15 minutes. Stir in dried chiles, making sure they are immersed. Remove pan from heat and sock chiles for 15 minutes. When mixture is cool, transfer to blender or food processor and process until liquefied. Strain through a fine mesh sieve, pressing on the residue with back of spoon to extract all the chile flavor. In large saucepan, reheat sauce and stir in butter until melted and incorporated. Stir in salt and serve.  If preparing in advance, leave out butter until you are ready to use the sauce.
From Chevy’s Tex Mex Cookbook
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2 C. fresh Whole Jalapeño Chiles
½ C. White Vinegar
½ C. Water
1 tsp. Salt
1 clove Garlic, sliced
Combine all ingredients in saucepan over high heat. Bring to a boil, then remove from heat and allow to cool. Jalapenos may be served when cool, or transfer, along with cooking liquid, to an airtight container and store in the refrigerator for up to a week.
From Chevy’s Tex Mex Cookbook
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Note that pureeing a can of high quality chipotles in adobo will nearly match the flavor in this recipe.
3 C. Water
2 oz. dried Chipotle Chiles, stems removed
1 T. Achiote Paste
½ C. Tomato Paste
½ C. firmly packed Brown Sugar
2 T. Red Wine Vinegar
1 tsp. Salt
2 T. Olive Oil
Combine all ingredients in saucepan over high heat. Bring to a boil, then decrease heat to medium low and simmer for 30 to 45 minutes. Remove from heat and cool completely. Puree in blender or food processor until smooth. Store in airtight container in refrigerator for up to 3 days.
From Chevy’s Tex Mex Cookbook
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1 C. Buttermilk
1 T. fresh Lime Juice
1 T. minced Cilantro
1 tsp. minced Oregano
1 T. finely diced Onion
2 tsp. minced Garlic
½ tsp. Salt
2 tsp. Black Pepper
1 ½ C. Mayonnaise
Combine all ingredients except mayonnaise and whisk until well combined. Add mayonnaise and whisk until smooth. Refrigerate at least an hour. Dressing will keep in refrigerator for a week.
From Chevy’s Tex Mex Cookbook
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1/3 C. Achiote Paste
¼ C. White Wine Vinegar
¼ C. Olive Oil
¼ C. fresh Lime Juice
2 T. finely diced Onion
1 tsp. minced Garlic
2 tsp. Salt
¼ tsp. Pepper
1 Bay Leaf
Place all ingredients except bay leaf in blender and pulse until smooth. Add bay leaf and use as marinade.
From Chevy’s Tex Mex Cookbook
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1 3-4lb. Chicken
2 ½ qt. Cold Water
1 large Celery Rib, with leaves, coarsely chopped
1 Scallion, top discarded, coarsely chopped
2 Carrots, coarsely chopped
1 Yellow Onion, coarsely chopped
1 bunch cilantro stems
4 to 5 cloves garlic
½ tsp. White Pepper
1 tsp. Salt
1 Bay Leaf
Combine all ingredients in a stockpot over high heat. Bring to a boil, then decrease the heat to low and simmer for 1 hour, skimming off any foam or impurities that rise to the surface. Remove from heat and cool. Remove the chicken, cool, and reserve for another use (such as salsa chicken). Strain off vegetables and discard. Cover and refrigerate the stock. The next day, remove and discard any fat that has collected on the surface.
From Chevy’s Tex Mex Cookbook
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6 C. All-Purpose Flour
1 tsp. Baking Powder
½ tsp. Salt
½ C. Crisco, cut into small pieces
2 ½ C. Warm Water
Place flour in the bowl of a mixer and add baking powder and salt, stirring to mix. Add shortening. Turn mixer on low and slowly pour in the water. Mix on low about 30 seconds, or until well blended. Scrape the dough out of the bowl onto a floured surface. Divide into 2 equal portions. Cover with plastic wrap and set aside to rest at room temperature for 20 minutes. Divide each half into 8 pieces. Lightly flour your work surface. With a rolling pin, roll each ball into an 8 inch round. Rotating the dough while you roll will help it spread out into a nice circle. Stack the rounds on a baking sheet with plastic wrap between each tortilla. Let the tortillas rest for 10 minutes. Heat griddle (375) or cast iron skillet over medium heat and lightly coat with vegetable oil cooking spray. Cook tortillas on each side for 1 minute, or until light brown spots begin to appear on the surface.
From Chevy’s Tex Mex Cookbook
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2 C. Tomatoes, diced into 3/8†pieces
½ C. White Onion, diced
2 T. chopped Cilantro
1 ½ T. Jalapeno, stemmed and seeded, then minced
2 tsp. fresh Lime Juice
½ tsp. Salt
Combine all ingredients; mix well. Serve chilled.
From Chevy’s Tex Mex Cookbook
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Serve with fajitas, flautas, tacos, taquitos and carnitas. Also a terrific dipping sauce for finger food like shrimp and chicken wings.
¾ C. chopped Red Bell Pepper
¾ C. chopped Green Bell Pepper
1/3 C. seeded, diced Jalapeño
2 ¾ C. Sugar
½ C. Red Wine Vinegar
1 T. fresh Lime Juice
6 T. Certo Liquid Pectin
Combine peppers, jalapeno, sugar, vinegar and lime juice in a large saucepan over medium heat. Heat until warm and sugar is dissolved. Pour in blender and puree for 5 seconds. Return blended mixture to saucepan and bring to a boil. Skim off any foam that rises to the surface. Decrease heat to low and simmer 5 minutes. Stir in pectin, increase heat to medium high and bring to a boil. Remove from heat and cool.  Jelly will set as it cools; transfer to desired storage container when still warm. Cover and refrigerate up to 5 days.
From Chevy’s Tex Mex Cookbook
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1 C. Cold Skim Milk
2 T. Flour
1/4 tsp. Salt
1/8 tsp. Pepper
2 oz. Reduced Fat Sharp Cheddar
Combine 1/2 C. Milk with flour in covered container and shake well to prevent lumps. Pour into 4 C. glass measuring C. along with the rest of the milk and seasonings. Cook in the microwave on high for 3-4 minutes, whisking every 30 seconds until thickened. Add cheese and stir until melted.
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15oz. Can Chickpeas
1/4 C. Hot Water
2 tsp. Lemon Juice
4 Garlic Cloves, peeled and chopped
1/4 C. Smooth Peanut Butter
1 tsp. Dark Sesame Oil
1 tsp. Cumin
1/2 tsp. Cayenne Pepper
4 Green Onions, chopped
1 tsp. Chopped Fresh Cilantro
1 tsp. Extra Virgin Olive Oil
Rinse chickpeas and put them in the bowl of a food processor. Begin to process, gradually adding the hot water to obtain a light, spreadable consistency. Add the lemon juice, garlic, peanut butter, sesame oil, cumin and cayenne and season to taste with salt and pepper. Process until well blended and smooth. Mound the spread into a serving bowl or on a platter surrounded by pita chips. Sprinkle with green onions, cilantro and olive oil.
1/4 C. Sugar
1 T. Cornstarch
1/4 tsp. Orange Zest
3/4 C. Orange Juice
2 tsp. Butter
in saucepan combine sugar, cornstarch, and orange peel. Stir in orange juice. Cook and stir until thickened and bubbly. Remove from heat and stir in butter. Serve warm over gingerbread or ice cream. Yum!
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1 pound fresh mushrooms, halved
1/2 cup dry vermouth
1/2 cup vegetable oil
1/2 cup red wine vinegar
1 clove garlic clove, crushed
2 tablespoons onions, chopped
1 tablespoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon sugar
1/2 teaspoon dry mustard
Put mushrooms in a jar. Combine remaining ingredients and mix well. Pour over mushrooms. Seal and store in refrigerator. Will keep several weeks.
1 Lg. Jar of Marshmallow Creme
16oz. Softened Cream Cheese
1 T. fresh Citrus Juice
2 tsp. finely grated (microplane) Citrus zest
Fruits suitable for dipping, cut into finger-sized sections
Soften cream cheese and beat slowly with mixer. Add marshmallow cream and blend fully. Stir in juice and zest if desired and serve with fruit pieces. I like lime juice/zest the best. The tartness helps offset the sweetness of the dip.