Introduction
This year, our hot sauce celebration was held in honor of The Super Bowl, a perfect way to turn up the heat and share something special with our amazing clients. Our signature hot sauce is expertly crafted in the heart of Arizona, capturing the bold, vibrant flavors of the Southwest. Once it’s shipped to Ohio, we proudly add our private label, making each bottle a unique expression of The Raines Group's commitment to quality and care.
As summer cookouts & festive gatherings begin to fill your calendar, we invite you to explore the mouthwatering recipes in this cookbook Each dish highlights the versatility of our hot sauce, infusing meals with southwestern flair & midwestern warmth. Whether you're entertaining for the holidays or just enjoying a backyard get-together, these recipes are sure to i
e sauce brings bold flavor onal service to every real oup, even the smallest thoughtfully crafted for a
Arizona Gunslinger Red
PARMESAN HOT HONEY
FOCACCIA BREAD
Instructions:
Add warm water, 1 tablespoon olive oil, honey, yeast. Mix & let rest 5-10 mins until yeast blooms & becomes foamy. Then add bread flour & salt. Mix until well combined, scraping sides of bowl. Cover, rest 10-15 mins. Preform 2 sets simple stretch & folds, 15 mins apart. Cover & rest dough 1 hour, until dough has about doubled in size. Coat a 12-15 “ cast iron pan or a 9 x 13” metal baking pan generously with olive oil, making sure to also oil the sides of pan. Uncover, drizzle dough with more olive oil & place risen dough into oiled pan, spread slightly & sprinkle dough with flakey sea salt. Cover & let dough rest 1-2 hours until it’s nearly doubled in size. Dimple dough. Top with Parmesan cheese, red pepper flakes, & hot sauce.
Timing:
Bake uncovered 23-25 mins at 430 degrees F on bottom rack of oven. Transfer to wire cooling rack. Top with Mikes hot honey.
Tips:
Use a generous amount of olive oil to coat pan & for drizzling dough
Bake dough in a metal or cast iron pan versus a glass or ceramic pan
Move bread to cooling rack promptly after baking to keep bottom crust from getting soggy
Ingredients:
430g warm water
Olive oil
1 tbsp honey
7 g active or instant yeast
500g bread flour
10 g salt
8 oz shredded Parmesan cheese
Red pepper flakes to taste
Flakey sea salt
Mikes Hot Honey
1 tsp TRG Hot Sauce
Optional: Rosemary leaves
Ingredients:
1 lb organic ground beef
1 lb sausage (Italian or breakfast, casings removed)
1 tbsp olive oil
1 large onion, diced
2 bell peppers, diced
4 cloves garlic, minced
2 tbsp chili powder
1 tsp cumin
1 tsp smoked paprika
½ tsp oregano
Salt & pepper, to taste
1 (28 oz) can crushed tomatoes
1 (15 oz) can diced tomatoes
1–2 cups beef broth (as needed)
1–2 cans beans (kidney, black, or pinto), drained (optional)
Instructions:
Brown the meat: Heat oil in a large pot over medium heat. Add ground beef & sausage; cook until browned. Drain excess fat if needed
Sauté veggies: Add onion & peppers; cook 5–7 mins til soft. Stir in garlic & cook 30 sec. Add chili powder, cumin, paprika, oregano, salt, & pepper. Stir to coat everything.
Add crushed & diced tomatoes, & broth. Bring to a gentle boil, reduce heat & simmer uncovered 30–45 mins, stir occasionally. Stir in beans if using & simmer 10 more minutes. Adjust seasoning. Rest 10 minutes before serving. Even better the next day.
Total Time 70 Minutes
SPICY CHILI
MADE BY: KRIS HARWOOD SALES MANAGER
SPICY GUACAMOLE
Ingredients:
Large Ripe Avocados
1 Medium Tomato
White Onion
1/2 Cup Cilantro
Serrano Peppers
Garlic
1-2 Fresh Limes
Salt & pepper
Cumin
TRG Hot Sauce
Chips of Choice
Prepare Time 15 Minutes
Instructions:
Cut avocados in 1/2, remove the seeds & scrape them out into a flat bottomed bowl. Smash with a potato masher or a fork. Squeeze lime juice directly over avocados. Chop onion & add it to the bowl. Remove seeds from jalapeños, finely dice & add to the bowl.
Cut the tomato in half parallel with the top & remove seeds. Dice your tomatoes & add them to your bowl. Press garlic & chop your cilantro than add them to the bowl.
Add 1/2 tsp dry cumin powder, 1/4 tsp freshly ground black pepper, 1/2 tsp salt & serve right away.
Top with TRG Hot Sauce
FIRE & BRINE PICKLE DIP
FIRE & BRINE PICKLE DIP
Ingredients:
1 tbsp salted butter
3/4 cup panko
1 (16 oz) container
sour cream
1 (1 oz) envelope
ranch dressing mix
1.5 cups chopped fresh dill pickles plus 1 tablespoon pickle brine
Fresh dill pickle
chips, fresh dill, & fresh cracked
black pepper
Wavy potato chips, for serving
1 tsp TRG Hot Sauce
Instructions:
1.Melt butter in a medium skillet over medium. Add panko, cook, stirring constantly, until lightly toasted, 3 to 5 minutes.
2.Remove from heat, stirring occasionally, until cooled & golden brown, about 5 minutes.
3.Stir together sour cream, TRG Hot Sauce, ranch mix, chopped pickles & pickle brine, & 1/2 cup of the toasted panko in a medium bowl until combined.
4.Top with pickle chips, dill, black pepper, & remaining 1/4 cup toasted panko.
5.Serve with potato chips.
GHOST PEPPER SALSA
GHOST PEPPER SALSA
Instructions:
First, gather up your ingredients - 4 ghost peppers, medium tomato, small white onion, large lime (or use 3 tablespoons lime juice), 1/4 cup chopped cilantro, & a bit of salt.
Chop the peppers, tomato & onion, then add them to a bowl with the lime juice & cilantro. Toss everything together to combine it
Add in a few sprinkles of salt to your personal tastes!
Next, Add all of the ingredients to a food processor or blender & process it until it is nice & smooth.
Add the ingredients to a pan & bring to a quick boil Simmer it for about 15 minutes to let the flavors develop
Cool & adjust with salt to your tastes & BOOM!
Ingredients:
Ghost Peppers. 4 chopped
Tomato. 1 medium, chopped.
White Onion. 1 small, chopped.
Lime Juice. 3 tablespoons.
Cilantro. ¼ cup chopped.
Salt To taste
1.5 cups rice chex
1.5 cups corn chex
1.5 cups wheat chex
1 cup cheese crackers
1 cup pretzels
1/2 cup unsalted peanuts
6 Tbsp salted butter
1 Tbsp Worcestershire sauce
1.5 Tbsp TRG hot sauce
1 Tbsp Ghost Pepper Sauce
3/4 tsp seasoning salt
1/2 tsp garlic powder
1/2 tsp smoked paprika
WHITE QUESO DIP
Ingredients:
Olive oil
Yellow onion, diced
Jalapenos, diced
Salt & pepper
Garlic
Tomato
American cheese
Pepper jack cheese
Milk
TRG Hot Sauce
*Serve with chips of choice
Total Time
35 Minutes
Instructions:
In a large frying pan or skillet, heat olive oil over medium heat. Add finely diced onions & jalapeños. Cook until tender then add garlic & finely chopped tomatoes & continue cooking for an additional minute or two.
Next, add both types of shredded cheese & reduce to medium low heat stirring until cheese has melted then add milk. Stir.
Continue cooking until hot & bubbly, season with salt & pepper to taste.
Top with sliced green onions, TRG Hot Sauce & cilantro, if desired, & serve immediately with tortilla chips.
MADE BY: JAMI BLOSEL
Total Time
60 Minutes
Chicken
Cream cheese
Ranch dressing
Hot sauce
Pickle Slices
Garlic powder
Green onions or Chives
Shredded cheese
4 tbs TRG Hot Sauce
Instructions:
Ingredients: NASHVILLE HOT CHICKEN DIP
1. Cook the chicken. Bring a large pot of water to a boil over high heat. Add chicken breasts to the pot & return to a boil. Remove from heat & cover with a tight-fitting lid Allow your chicken to poach, covered, for approximately 25 minutes When fully cooked, remove from the pot & allow to rest until cool NOTE: the cooking time for the chicken is not included in the total cook time for this dish You’ll need approximately 3-4 cups of cooked & shredded chicken. Preheat oven to 350F & spray a 9×9 inch baking pan (non-stick cooking spray).
2. Make your creamy buffalo ranch sauce. After your chicken has been cooked & shredded, heat cream cheese, ranch dressing, hot sauce, pepper, & garlic powder in a small pot over medlow heat. Whisk until combined & creamy, then remove from heat.
MADE BY: TORI CIPRO
REAL ESTATE CONSULTANT
3. Combine & bake. Stir in the green onion, shredded chicken, one cup of the shredded cheddar cheese, & one cup of the shredded mozzarella cheese. Transfer the mixture to a baking pan & sprinkle with the remaining shredded cheese. Transfer to the oven & bake until golden & bubbly. Top with pickle slices.
SHRIMP COCKTAIL
SHRIMP COCKTAIL
Ingredients:
For the Shrimp
2 lb large shrimp (16–20 count), shell-on
8 cups water
1 lemon, halved
2 cloves garlic, smashed
1 tbsp Old Bay seasoning
1 tsp salt
Optional extras: bay leaf, peppercorns, celery tops
For the Cocktail Sauce
1 cup ketchup
2–3 tbsp prepared
horseradish (to taste)
1 tbsp fresh lemon juice
1 tsp Worcestershire sauce
TRG Hot sauce
Freshly ground black pepper
For the Platter Ice cubes + Lemon wedges
Instructions:
1. Cook the Shrimp
In a large pot, combine water, lemon halves, garlic, Old Bay, salt. Bring to a rolling boil.
Add shrimp & cook 2–3 mins, just until pink. Don’t overcook!
Immediately transfer shrimp to an ice bath to stop the cooking.
2. Peel & Chill
Peel shrimp, leaving tails on if you want that classic cocktail look
Refrigerate at least 30 minutes (or up to 24 hours) until very cold.
3. Make the Cocktail Sauce
Mix ketchup, horseradish, lemon, Worcestershire, TRG sauce, & pepper.
4. Assemble the Platter
Fill a platter or bowl with ice. Arrange shrimp on top (tails out for easy grabbing) Place cocktail sauce in a small bowl in the center. Garnish with lemon wedges & herbs.
MADE BY: STEPHANIE MASTERSON PRESIDENT, PRINCIPAL BROKER & PARTNER
BUFFALO CAULIFLOWER BITES
Ingredients:
1 Lg head cauliflower
½ cup all-purpose flour
½ cup water
2 tsp garlic powder
1 tsp paprika
½ tsp salt
¼ tsp black pepper
Cooking spray
½ cup hot sauce
2 tbsp butter melted
½ tbsp lemon juice
Ranch or blue cheese
Carrots & celery
Prepare Time 10 Minutes
MADE BY: JEN HARRIGAL REAL ESTATE CONSULTANT
Instructions:
Preheat oven to 450°F. Grease a baking sheet with cooking spray or line it with parchment paper.
In a large bowl, whisk flour, water, garlic powder, paprika, salt & pepper until batter is smooth Add cauliflower to batter & toss to coat.
Spread cauliflower onto the prepared baking sheet in a single layer with space between them Bake in the preheated oven until lightly browned, about 20 to 25 minutes, flipping over halfway through.
In another small bowl, combine the hot sauce, melted butter & lemon juice until well blended. Brush the buffalo sauce mixture on the cauliflower Return to the oven & bake until they start to brown, about 15 minutes. Serve hot with ranch dressing, celery & carrots, if desired
Ingredients:
1 lb elbow macaroni
2 cups shredded sharp cheddar
1 cup shredded mozzarella
½ cup cream cheese (room temp)
⅓ cup buffalo wing sauce (like Frank’s RedHot) + 1 tsp TRG sauce
2 cups milk (whole preferred)
2 Tbsp butter
2 Tbsp flour
Salt & pepper, to taste
Optional: 1½ cups cooked, shredded chicken or rotisserie chicken
Optional toppings: blue cheese crumbles, green onions, ranch drizzle
Instructions:
Cook pasta; drain & set aside. Melt butter in saucepan, whisk in flour, & cook for 1–2 mins. Slowly whisk in milk, cook until thickened, then stir in cream cheese & buffalo sauce. Add cheddar & mozzarella, stirring until melted.
Mix in pasta (& chicken, if using) until coated.
Season with salt & pepper to taste.
Prepare Time 35 Minutes
Optional: Top with extra cheese & broil for 2–3 mins.
SPICY MAC AND CHEESE
MADE BY: JENNY RICE REAL ESTATE CONSULTANT
SPICY PEANUT BUTTER COOKIES
SPICY PEANUT BUTTER COOKIES
Instructions:
Preheat oven to 350°F. Line a baking sheet with parchment paper. In a bowl, whisk flour, baking soda, salt, cayenne, cinnamon.
In a separate bowl, cream butter & sugars until fluffy ( 2–3 minutes).
Beat in peanut butter, then add egg & vanilla
Gradually mix in the dry ingredients until just combined. Fold in chocolate chips if using.
Scoop dough into 1½-tbsp balls & place 2 inches apart.
Press lightly with a fork for that classic criss-cross look.
Sprinkle lightly with flaky salt if you’re into that sweet-salty life.
Bake 10–12 minutes until edges are set but centers are still soft.
Cool on the pan for 5 minutes, then transfer to a rack
Ingredients:
Dry
1 cup all-purpose flour
½ tsp baking soda
¼ tsp salt
Wet
½ cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
¾ cup creamy peanut butter
1 Lg egg
1 tsp vanilla extract
The spice
½–1 tsp cayenne pepper
½ tsp cinnamon
Optional but ��
¼ tsp TRG Hot Sauce
MADE BY: RHONDA COX
REAL ESTATE CONSULTANT
Total Time
40 Minutes
BUFFALO CHICKEN SLIDERS
Ingredients:
1 rotisserie chicken shredded (3-4 cups shredded chicken)
½ cup buffalo wing sauce
½ cup ranch dressing
1 tsp cajun seasoning
¼ tsp salt
¼ tsp pepper
2 packs King's Hawaiian rolls (12 count ea)
8 oz shredded cheese
For the topping:
3 tbsp unsalted butter melted
½ tsp Italian seasoning
Prepare Time 10 Minutes
Total Time 25 Minutes
MADE BY: KATLYNN HENRY EXECUTIVE ASSISTANT
Instructions:
Preheat oven to 350°F Spray a large baking dish or rimmed sheet with cooking spray.
In a bowl, mix 1 rotisserie chicken (shredded), ½ cup buffalo sauce, ½ cup ranch, 1 tsp Cajun seasoning, ¼ tsp salt, & ¼ tsp pepper.
Slice 2 packages King's Hawaiian rolls in half & place bottoms in the pan, cut side up.
Sprinkle half of 8 oz shredded Monterey Jack on the rolls, top with chicken mixture, then remaining cheese. Place tops on.
Brush with 3 tbsp melted butter mixed with ½ tsp Italian seasoning. Bake 10–15 min until cheese melts & tops are golden Serve with coleslaw if desired
SPICY CHEX MIX
MADE BY: CHRIS HART | CLIENT SERVICE MANAGER
Dry mix
3 cups Rice Chex
3 cups Corn Chex
3 cups Wheat Chex
1 cup mixed nuts (peanuts, cashews, etc)
1 cup pretzel sticks or mini twists
1 cup bagel chips or cheese crackers
Spicy butter sauce
Instructions: Ingredients:
6 tbsp unsalted butter, melted
2 tbsp Worcestershire sauce
1½–2 tsp seasoned salt
1 tsp garlic powder
1 tsp onion powder
1–2 tsp cayenne pepper
1 tsp smoked paprika
½–1 tsp crushed red pepper flakes
1–2 tsp TRG hot sauce
Preheat oven to 250°F (120°C).
In a large bowl, combine all the dry ingredients.
In a separate bowl, whisk together melted butter, Worcestershire, & all the spices.
Pour sauce over the mix & gently stir until everything is evenly coated.
Spread mixture evenly on large rimmed baking sheet(s).
Bake for 1 hour, stirring every 15 minutes so nothing burns & everything gets coated.
Remove from oven & let it cool completely. Taste & add more salt or cayenne if needed.
SPICY BLACK BEAN & ORZO PASTA SALAD
SPICY BLACK BEAN & ORZO PASTA SALAD
Instructions:
1. Cook the Orzo
Boil orzo in well-salted water until al dente.
Drain & rinse briefly with cool water. Let it cool completely.
2. Mix the Dressing
Whisk all dressing ingredients until smooth. Taste & adjust.
3. Assemble the Salad
In a large bowl, combine orzo, black beans, bell pepper, corn, onion, tomatoes, & herbs.
Pour dressing over & toss gently to coat.
4. Chill & Finish
Refrigerate at least 30 minutes so flavors soak in.
Add avocado or cheese just before serving
Ingredients:
Salad
1½ cups dry orzo
1 (15 oz) can black beans, drained & rinsed
1 red bell pepper, diced
1 cup corn
¼ cup red onion, finely diced
½ cup cherry tomatoes, halved
¼ cup chopped cilantro
Optional add-ins: avocado, jalapeño, green onions, crumbled feta Spicy Dressing
⅓ cup olive oil
3 tbsp lime juice
1 tbsp red wine vinegar
1–2 tsp chili powder
1 tsp smoked paprika
½ tsp cumin
½ tsp garlic powder
¼–½ tsp cayenne
Salt & black pepper
Optional: 1 tsp honey or TRG Hot Sauce
Overall Time 45 Minutes
SPICY HONEY
CREAM CHEESE DIP
Ingredients: MADE BY: RENEE MOUGIN
8 ounces cream cheese, softened
4 oz shredded cheese
½ tsp garlic powder
1 tsp smoked paprika
½ tsp salt
3 tbsp hot honey
Crackers, crostini, or veggies for serving
For the topping:
3 tbsp unsalted butter
melted
½ tsp Italian seasoning
Prepare Time 10 Minutes
Total Time
25 Minutes
Instructions:
Preheat oven to 350°F (175°C)
Prepare the Cheese Mixture:
In a mixing bowl, combine the softened cream cheese, shredded Monterey Jack cheese, garlic powder, smoked paprika, & salt. Stir until smooth & evenly mixed.
Bake the Dip:
Spread the cheese mixture evenly into a small baking dish.
Bake for 15 mins, or until the dip is hot & bubbling.
Add the Hot Honey:
Remove the baking dish from the oven & drizzle hot honey evenly over the top of the dip.
Serve warm with crackers, crostini, or fresh veggies for dipping
SPICY MARGARITAS
MADE BY: MARIAN HALLIDAY | REAL ESTATE CONSULTANT
Ingredients:
¼ jalapeño pepper, sliced, plus more slices for garnish
1 ounce blanco tequila
1 ounce orange liqueur, like Cointreau, Grand Marnier, or triple sec
1 ounce fresh lime juice, plus a lime wedge for the glass rim
½ ounce agave nectar, simple syrup, or freshly squeezed orange juice, plus more to taste
Ice
Tajín or kosher salt, optional, for the glass rim
Instructions:
Prep the rim of the glass (optional): Rub the lime wedge around the rim of a rocks glass. Fill a small plate with Tajín or kosher salt. Dip the glass into the Tajín or salt to coat the rim.
Fill with ice.
Muddle the jalapeño in a cocktail shaker.
Add the tequila, orange liqueur, lime juice, & agave nectar & fill the cocktail shaker with ice. Cover & shake until chilled.
Strain into the prepared glass. Garnish with jalapeño slices & serve
DEVILED EGGS
Ingredients:
6-7 large eggs (hard-boiled, cooled, & peeled)
1/4 cup mayonnaise (or 3 Tbsp for a firmer filling)
1 to 1 1/2 tsp Dijon mustard
1 tsp apple cider vinegar
Salt & freshly ground black pepper
Paprika (for garnish)
Optional:
Creaminess/Tang: 1 Tbsp sweet pickle relish, sour
cream, or plain Greek yogurt
Heat: A dash of TRG hot sauce
Garnish: Chopped fresh chives, parsley, or crispy bacon bits
MADE BY: KIMARIE MARTIN
Instructions:
Boil eggs: Cover with cold water, bring to a boil
Remove from heat, cover, & sit 10–12 min.
Transfer to ice water for 5 min Peel & Halve eggs.
Remove yolks, & mash until smooth.
Stir in mayo, mustard, vinegar, salt, & pepper until creamy.
Spoon or pipe into whites, garnish with paprika & chives, chill 30 min before serving.
Prepare Time 10 Minutes
Total Time 25 Minutes
Ingredients Per Drink:
Instructions:
Fill a glass with ice. Add vodka (if using). Pour in Zing Zang.
Stir in horseradish, hot sauce, Worcestershire, salt, & pepper.
Squeeze in lemon & stir well. Taste & adjust, more horseradish for bite, hot sauce for heat, lemon for brightness.
SAINT MARY BLOODY
Total Time
20 Minutes
HOT SAUCE CORNBREAD WITH WHIPPED HOT-HONEY BUTTER
Instructions:
1.Preheat oven to 400°F (205°C). Grease an 8x8 pan or cast-iron skillet.
2.Whisk dry ingredients in a large bowl.
3.In another bowl, whisk milk, eggs, butter, & hot sauce.
4.Fold wet into dry just until combined (don’t overmix).
5.Stir in any optional add-ins.
6.Pour into pan & bake 18–22 minutes, until golden & a toothpick comes out clean.
Whipped Hot-Honey Butter
Whip butter with honey, hot sauce, & salt until light & fluffy.
Taste & adjust heat/sweetness.
Ingredients:
Prepare Time 20 Minutes
Cook Time 22 Minutes
ANGELA'S LANDMAN'S CRAZY CHICKEN SOUP-SHE'S SUPER SPICY
Ingredients:
2 lbs cooked shredded chicken
6 cups chicken stock
1½ cups salsa
1–1½ cups shredded cheese
2–4 tbsp TRG hot sauce
2–3 tbsp secret sauce (below)
Salt, to taste
½–1 tsp chili powder
½ tsp cayenne
½ tsp smoked paprika
Secret Sauce (Quick Mix)
If you don’t already have one:
1 tbsp mayo
1 tbsp sour cream
1–2 tsp TRG hot sauce
½ tsp garlic powder
Instructions:
In a large pot over medium heat, add chicken stock & salsa. Stir & bring to a gentle simmer. Stir in shredded chicken. Let it simmer 10–15 min.
Add TRG hot sauce, secret sauce, & any spices. Stir well & simmer 5 mins.
Lower heat to medium-low. Add shredded cheese gradually, stirring until fully melted & smooth.
Taste & adjust Add salt if needed.
SPICY LEAN TURKEY MEATBALLS
Instructions:
Preheat oven to 400°F Line a baking sheet with parchment or lightly oil it. In a bowl, combine turkey, almond flour, egg white, onion, salt, pepper, & any spicy add-ins.
Don’t overmix. Stop as soon as it comes together
Roll into 1½-inch meatballs. Place on the baking sheet, spaced apart.
Bake 15–18 minutes, until cooked through (165°F). For browning, broil the last 1–2 minutes if you want color.
Ingredients:
1 lb lean ground turkey
¼ cup almond flour
1 egg white
½ small onion, minced or grated
¾ tsp salt
½ tsp black pepper
Optional heat:
½–1 tsp red pepper flakes
½–1 tsp cayenne
1–2 tsp TRG hot sauce
1 tsp smoked paprika
MADE BY: KARLA BALLENGER
PARTNER & REAL ESTATE CONSULTANT
Total Time 45 Minutes
Total Time
70 Minutes
SPICY ALMOND COATED CHEESE BALL
MADE BY: AMY DUTIEL
CLIENT SERVICE ASSISTANT
Ingredients:
Cheese Ball
2 (8 oz) blocks cream cheese, softened
1 cup shredded sharp cheddar
1–2 tsp TRG hot sauce
1 tsp Worcestershire sauce
½ tsp garlic powder
½ tsp smoked paprika
¼–½ tsp cayenne
Black pepper, to taste
Salt, if needed
Almond Coating
1½ cups slivered almonds
½ tsp smoked paprika
¼ tsp cayenne pepper
Pinch of salt
Instructions:
In a bowl, mix cream cheese & cheddar til smooth. Stir in hot sauce, Worcestershire, garlic powder, smoked paprika, cayenne, & pepper. Taste & adjust heat.
Shape into a ball, wrap, & chill 30–60 min until firm.
Lightly toast almonds in a dry skillet over medium heat until fragrant.
Let cool, toss with smoked paprika, cayenne, & salt.
Roll the chilled cheese ball in the spiced almonds, press gently so they stick. Let sit at room temp 10–15 minutes before serving for best spreadability.
Serve with crackers.
