All Cheesed Up Artichoke Dip

Hello folks, and welcome back to the All Things Southern kitchen.  Pardon me while I get something out of my system…Who Dat?!!!

Yep! It’s football time and that means snack food around these parts. That goes without saying. I’m sharing my All Cheesed Up Artichoke Dip today and you’re going to love it!


Lean in close and I’ll walk y’all through it.

All Cheesed Up Artichoke Dip

1 8 ounce cream cheese
1/2 cup mayo
14 ounces marinated artichoke hearts
3 green onions diced
1 cup Monterey jack cheese
5 ounce package of Frigo’s 3 Cheese Italian (grated Parmesan, Asiago, and Romano)
Dash of hot sauce
Salt and pepper


We’ll begin by taking our food processor and blending an ounce package of cream cheese with a 1/2 cup of mayo. (Most artichoke dips have more mayo in them, but not mine. Trust me. It’s better this way.)

Now, we’ll add our marinated artichoke hearts– fourteen ounces, several diced green onions and our other cheeses. (No need to chop the artichoke, the food processor will do it for you.) I’m using a cup of grated Monterey Jack and a five ounce package of Frigo’s 3 Cheese Italian with — that’d be grated Parmesan, Asiago, and Romano. If anyone’s counting, (and really, why would you?) that’s five cheeses! And the combination of those flavors is what makes this off the charts delicious!

Just season with a dash of hot sauce. Salt and pepper it to taste and spoon it into a small 5×5 or 6×6 baking dish that you’ve prepared with cooking spray.

We’ll bake it at 350 for 30-40 minutes until golden brown and bubbly and knock it out with chips, crackers, or veggie slices. UMMMMMMMMMMMMMMUMMMMM!

Enjoy my All Cheesed Up Artichoke Dip, y’all. It’s good eating, from the All Things Southern kitchen to yours~


Smoking Fine Hot Wing Dip

Hey folks, welcome back to the All Things Southern kitchen.  It’s that beautiful season known as March Madness. At our house it ranks right up there with the holidays. I’m always creating new recipes for us to enjoy while we’re rooting on our favorite teams. Here’s my Smoking Fine Hot Wing Dip. Let me show y’all how to whip it up.

“Smoking Fine Hot Wing Dip”

8 ounces of cream cheese

½ cup bottled Buffalo wing sauce

1 small (four ounce) container blue cheese crumbles

2 cups cooked and shredded chicken

1 stalk celery, finely chopped

Couple green onions, diced

1 tablespoon Worcestershire sauce

1 jalapeno pepper, seeded and chopped

Folks, I was after a cheese dip with some new flavors and this one satisfies big time. I’ve taken a couple chicken breasts, rinsed them off, dried ‘em well, and rubbed ‘em thoroughly with Chicken Rotisserie seasoning from McCormick and plain black pepper. Then I placed them in my heavy cast iron skillet, dotted ‘em with butter, sprinkled with Worcestershire sauce and let ‘em cook about thirty minutes at 350. That assures us of some great chicken flavor. I’ve pulled the meat off into bite-size pieces and set it aside.

Now we’ll prepare the rest of the sauce. Into a glass mixing bowl goes eight ounces of cream cheese that we’ve cubed, a half cup of Buffalo wing sauce, a small container of blue cheese crumbles, along with our diced celery, onion and jalapeno pepper. We’ll microwave this a couple minutes until everything begins to melt. Then we’ll stir it, add in the chicken, stir it again and slide it back into a 350 degree oven. We’ll let it cook about thirty minutes so the flavors can meld. YUM! Serve it with your favorite crackers or chips!  Enjoy my Smoking Fine Hot Wing Dip, folks. That’s good eating—from the All Things Southern kitchen to yours~

Hugs, Shellie

Bodacious Buffalo Dip

Hey y’all and welcome back to the All Things Southern kitchen. I’m making my Bodacious Buffalo Dip today and just thinking about it made me want to share it with the rest of y’all. Here’s a list of the ingredients. I’ll show you how to whip it up.

  • 16 ounces cream cheese softened
  • 1 teaspoon garlic powder
  • ½ teaspoon dried parsley
  • 1 small roasted chicken from your local deli
  • ½ cup of buffalo wing sauce
  • ½ cup ranch dressing
  • 8 ounces shredded Colby Jack cheese

I’ve gotten us started by creaming together sixteen ounces of softened cream cheese with a little garlic powder and dried parsley. I’m gonna spread it on the bottom of my small casserole dish and top it with this shredded bite size chicken that I’ve pulled off a small roasted chicken from the deli. Over this we’ll pour a half cup of buffalo wing sauce, a half cup of ranch dressing, and finish by sprinkling with 8 ounces of this shredded Colby Jack cheese. We’ll bake it at 350 degrees until it’s bubbly. YUM! Serve with your favorite chips to your favorite people!

Too Tempting Tamale Dip

Hello folks and welcome back to the ATS kitchen. I’m about to stir up my “Too Tempting Tamale Dip.” You might think tamales aren’t very southern. I’d have to disagree. While they might not have originated here, those of us in the LA Delta adopted tamales a long time ago. I’ll show you the ropes!

  • 1 (16-ounce) can chili without beans
  • 1 (8-ounce) jar picante sauce
  • 2 cups shredded sharp cheddar cheese
  • 1 bunch green onions
  • 2 (15-ounce) cans tamales or 10-12 home-made tamales

We’ll begin by taking two fifteen ounce cans of tamales and chopping ‘em up in a mixing bowl. (That’s if you don’t have any home-made hot tamales. If you are so fortunate, you’ll want to use 10 to 12 of those babies!) Next, we’ll stir in a sixteen ounce can of chili without beans, one eight ounce jar of picante sauce, a bunch of chopped green onions and two cups of shredded sharp cheddar cheese. Have mercy…heat through and through in a 350 degree oven, say about 30 minutes and serve with chips, Melba toast, wheat thins, French bread…you name it.

“Hot Tamale!”
“You can say that again.”
“Hot Tamale!”

Enjoy my Too Tempting Tamale Dip, friends, from my kitchen to yours!


Debbo’s Fantastic Shrimp Dip

Welcome back to the All Things Southern kitchen. Now, suppose you need a reason to have a party—and I know you don’t, but suppose you did? College hoops would work, right? Well, it’s that time again, we’re making “Debbo’s Fantastic Shrimp Dip” today. It’s just the thing to serve up for the big game. My sweet friend, Debbie Fortenberry has made this forever but I pried it out of her a few years back. Please note that I can tell y’all how to stir it up, but it won’t be quite the same without Debbie’s touch, not to mention the great big winning smile she wears when she serves it. And now, with all disclaimers aside— let’s get cooking!

  • One 8 oz. pkg. softened cream cheese
  • One half of an 8 oz. carton of sour cream
  • One can small shrimp (drained)
  • One bunch of finely chopped green onions
  • Lemon juice to taste
  • Ground red pepper to taste
  • A sprinkle of salt

We’ll begin by softening an 8-oz. pkg. cream cheese in the microwave for a few seconds and then stirring in half of an 8 oz. carton of sour cream. We’ll mix this well and to this base we’ll add one small can of shrimp, drained, and one bunch of finely chopped green onions. Here’s the part that Debbie always says requires some experience. You’re supposed to add a bit of lemon juice, ground red pepper, and salt to taste but I’m going to try to clarify that a bit for y’all. Lemon juice, maybe a teaspoon—and then, maybe a fourth teaspoon of red pepper and a sprinkle of salt.

Friends, this family favorite can be chilled or eaten right away, although if it sits in the fridge for a few hours, the flavors will blend better. Then again, if you eat it quickly, you can beat the crowd. That’s true, too. However you enjoy it folks, do share it with a good friend. Debbo’s Fantastic Shrimp Dip is good eating, from mine and Debbo’s kitchens to yours!

Mike’s Can Do Corn Dip

Welcome back to the All Things Southern kitchen. Grab yourselves a bar stool. I’ve got a great recipe to share with y’all. We’re not exactly cooking today. This is one of my favorite dips and it’s more like chopping and stirring. I’ve taken to calling this one “Mike’s Can Do Corn Dip” after the sweet man who helps me cook on my radio show cause it’s so easy, even Mike can do it! Yeah, he knows I’m just funnin’. Come on, folks—-let’s get to it!

  • ½ cup mayonnaise
  • 1 (16 oz.) carton of sour cream
  • 8 ounces shredded cheddar cheese
  • 2 (11 oz) cans of Mexican corn (drained)
  • 1 (4 oz) can chopped green chilies (drained)
  • 4 green onions finely chopped
  • ¼ teaspoon garlic powder
  • Salt and pepper to taste

If you can chop veggies and open cans you can make this one. First we’ll dice up some green onions and set them aside. Now, we’ll take a big bowl and whip together a sixteen ounce carton of sour cream with a ½ cup mayonnaise. Then, we’ll add eight ounces of shredded cheddar cheese, a couple cans of drained Mexican corn and a can of chopped green chilies. Once that’s done, we’ll stir in the onions and season it all with a fourth teaspoon of garlic powder and salt and pepper it to taste. That’s all there is to it! It’s good immediately, but it just gets better and better if you let it set a bit in the fridge. Oh—and this is optional, but I like to add a little diced jalepeno. Enjoy Mike’s Can Do Corn Dip, folks. I have a feeling it’ll be one of your family favorites, too!

Karen Lensing Dip

This dip has become a family favorite. Warning–you might want to double the recipe; it’s kind of addictive. I don’t know what its real name is, but my family named it after the first person we knew serving it.

  • 16 oz. Monterrey Jack Cheddar Cheese with Jalapeno Peppers
  • 1 tomato diced (We’ve found we like to substitute a can of Rotel tomatoes)
  • 1 Bunch chopped green onions
  • 1 Can chopped green chilies
  • 1 Can chopped black olives
  • 1 pkg. dry Italian dressing season mix

Grate cheese, combine with remaining ingredients, toss well and enjoy!