You always know you’ve found a winning appetizer when you continue to make it again and again, not only to enjoy it yourself but to also watch the reactions of your friends and family when they bite into its absolute deliciousness. That’s exactly what happened when I came across this recipe!
I made this appetizer for Christmas, and I believe my dad’s exact words were, “Don’t bother cooking anymore I’ll just eat this all day.” I knew I got my love for appetizers and dips from someone! I made it again for Valentine’s Day and it was just as delicious, and I can’t wait to make it for a third time!
The addition of cream cheese and ranch, plus the traditional buffalo chicken spiciness, make this appetizer a must-have. The recipe calls for it to be made in layers and that’s how I’ve prepared it both times, but I’ve also heard of people mixing it all together and saying it was just as delicious.
Buffalo Chicken Dip
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
- 1 package (8 ounces) cream cheese, softened
- 1 can (10 ounces) chunk white chicken, drained (I boiled a few chicken breasts instead)
- ½ cup buffalo wing sauce (pretty sure I used more than a 1/2 cup but would recommend tailoring it to your tastes)
- ½ cup ranch salad dressing (don’t feel like you have to limit yourself to a 1/2 cup, I made sure the chicken was covered!)
- 2 cups (8 ounces) shredded Sharp Cheddar cheese
- French bread baguette slices, celery ribs or tortilla chips, optional
- Preheat oven to 350°. Spread cream cheese into an ungreased 1-qt. baking dish.
- Layer with chicken, wing sauce and salad dressing
- Sprinkle with additional hot sauce and then top with cheese.
- Bake, uncovered, 20-25 minutes or until cheese is melted.
There’s a reason these little guys are called crack weenies! Absolutely phenomenal. Once you get past the fact that they’re fat wrapped in fat, you can fully enjoy these bacon-wrapped weenies. The brown sugar glaze gives them a sweet taste that bring pure happiness to your taste buds. I made a huge batch of them for a Super Bowl party and not one was left!
- 1 pound Bacon, Cut Into Thirds
- 1 pound Smokies
- 1 stick Butter
- 2 cups Brown Sugar
Preheat oven to 375F. Cut the bacon into thirds and wrap each smokie. Place all the wrapped smokies in a single layer in a baking dish. Then melt the stick of butter and then 1 cup of brown sugar and stir until mixed well. Pour the butter and brown sugar mixture on the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.
Sausage & Cheese Stuffed Bacon Wrapped Jalapeño Poppers
I made these poppers a few weeks ago and they were a hit! We ran out of mini sausages so we used ham instead and it was still delicious. You could probably substitute any meat in for the sausages, just don’t replace the bacon! Everything tastes better with bacon 🙂 We grilled the poppers for about 20 minutes and then broiled them for five. Next time I’ll cook them the way they were meant to be, with mini sausages and the smoker, I’m sure they will taste even better.
Author: Steve Cylka
Recipe type: Appetizer
Serves: 20 ABTs
- 10 jalapeno peppers
- 10 bacon slices, cut in half
- 10 mini sausages or smokies (or 20 if they are very small)
- 1 cup cream cheese
- 1 cup grated monterey jack
- 1 tsp chipotle powder
- 2 shallots, minced
- Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.
- Mix the cream cheese, monterey jack, chipotle powder and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture.
- Place the smokie on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.
- Smoke the ABTs in the smoker, set at 225F, for 2-3 hours, or until the bacon is browned
To cook on the grill: Cook on a medium heat grill until the jalapeno is tender and the bacon is browned. Keep the lid covered while cooking. To cook in the oven: Bake the ABT’s in the oven, set at 425F, for 20-30 minutes or until the bacon is browned.