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Southwestern Chicken Dip and #MOORE for a Southern Summer Party

Southwestern Chicken Dip and #MOORE for a Southern Summer Party
Want to throw one last southern, summer party before football season begins?
You don’t have much longer until all of your Saturday parties are going to turn into tailgates. That’s certainly not a bad thing, but every southern woman enjoys hosting an elegant evening for her friends and family. 
To get your southern summer party together, start with the essential decorations. Fill your mason jars with wild flowers, tie a twine or raffia bow around them, and scatter them across the table tops. This simple step goes a long way in terms of décor! 
Next, you’ll want to get your other essentials together – the food. While you may not want to do an entire dinner, heavy appetizers will ensure your guests don’t go hungry and leave totally satisfied!
Try these recipes for your End of Summersouthern party, and your guests will be raving all summer long!
This recipe is compliments of Stephanie Fehn and Jefferson State Culinary and Hospitality Institute.
1 lb. Chicken Breast, boneless, skinless, diced
1 Tbsp. Moore's Original Marinade
1 ½ tsp. Olive Oil
1 tsp. Cumin, divided
1  Lime, juiced and divided
⅓ cup Onion, diced
⅓ cup Red Bell Pepper, diced
⅓ cup frozen Whole Kernel Corn
2 Tbsp. canned Green Chilies
1 clove Garlic, minced
2 tsp. fresh Cilantro, finely chopped, divided
8 oz. Cream Cheese, softened, cubed
¾ cup Moore's Creamy Ranch Buffalo Sauce
¼ cup Cheddar Cheese, shredded
4 strips Bacon, cooked, crumbled
1/4 tsp. Salt
1/4 tsp. Black Pepper
Serve with Tortilla or Corn Chips
1. Combine Moore's Original Marinade, Chicken, ½ of the lime juice, and ½ tsp. Cumin and refrigerate for 20 minutes.
2. Sauté on medium heat: Olive Oil, Garlic, Bell Peppers, Onions, Corn, 1 tsp. Cilantro,  ½ tsp. Cumin, and the remaining Lime Juice.  Season with Salt and Pepper.  Sauté until the onions and peppers just begin to soften.  Add the chicken and green chilies.  Heat until the chicken is cooked through.  Turn heat to low.
3. Add Cream Cheese cubes a few at a time.  One the cream cheese is mostly melted, stir in Moore's Creamy Ranch Buffalo Sauce.  Add cheddar cheese and remove from heat.
4. Pour dip into serving dish and garnish the bacon crumbles and cilantro.
5. Serve with tortilla or corn chips.
8 strips Bacon, cooked and diced
6 Green Onions, chopped
1 cup Cooked Chicken, Marinated in Moore's Original Marinade, grilled and shredded
8 oz. Cream Cheese
1 tbsp. Jalapeño Peppers, minced
½ cup Moore’s Honey BBQ Sauce
1 Cup Cheddar Cheese, shredded
1 Cup Cheddar Cheese, shredded for outside coating (or you can substitute 1 cup chopped walnuts or pecans)
Crackers or Chips (for serving)
1. Combine all ingredients except cheddar cheese for outside coating (or nuts). Mix well.
2. Form into a ball and roll in the cheddar cheese (or nuts) to coat the outside.
3. Wrap in plastic wrap and chill at least one hour before serving. Serve with crackers or chips.
12 Hawaiian dinner rolls, sliced open
12 pieces of ham
12 pieces of Swiss cheese cut to fit roll size
1 stick butter, melted
1/2 T. minced onion
1/2 T. yellow mustard
1 T. Moore's Original Marinade
1/2 T. poppy seeds
1 tsp. sugar
1. Melt butter in small saucepan. Remove from heat.
2. To the melted butter add onion, mustard, Moore's, sugar and poppy seeds. Stir to mix.
3. Separate rolls and place the bottoms in a sprayed 9"X13" oven safe dish.
4. Brush butter mixture over the bottoms of the rolls.
5. Stuff each roll with a piece of ham and a piece of cheese.
6. Brush the tops of the rolls (inside and out) with the butter mixture.
7. At this point you can cover and refrigerate up to two days before baking.
8. To bake, cover the dish with foil and bake at 400 degrees for 10 minutes.
9. Then uncover and bake for about 5 more minutes or until cheese is melted and rolls are golden brown.