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!