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Smoked Fish Spread with Sweet Heat

This appetizer is delicious made with Salmon (grilled leftover or smoked), whitefish or any smoked fish you can find. Perfect with crackers. it’s rich so a little seems to satisfy plenty.

Smoked Fish Spread with Sweet Heat


  1. Place cream cheese, sour cream, Worcestershire sauce and Sweet Heat in a bowl.
  2. Stir to combine.
  3. Add fish.
  4. Stir to combine.
  5. Taste to adjust seasoning to your liking.
  6. Serve with crackers and enjoy.

If you want it spicier you can also add hot sauce when creating the cream cheese mixture.

Prep Time: 5 minutes ; Yield: 2 cups
Serving Size: 1 tsp

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Bacon Wrapped Shrimp

This recipe is really great for parties. It’s a mild combination of sweet shrimp and smoked slightly salty bacon. The thin Sweet & Tangy marinade is a nice compliment.

Bacon Wrapped Shrimp


  1. Soak toothpicks in water while you are prepping.
  2. Partially cook bacon until no longer raw. It should still be flexible enough to be wrapped around the shrimp.
  3. Remove bacon from pan while warm.
  4. Cut bacon in half to create 2 wide, short strips.
  5. Wrap a strip of bacon around each shrimp and attach soaked toothpick to hold bacon in place.
  6. Preheat the grill on medium.
  7. Pour sauce into deep bowl that is wide enough to dunk the shrimp. I like to use a glass two cup measuring cup. Seems to be just the right size.
  8. Dunk each shrimp in sauce and place on the grill.
  9. Cook 5 minutes.
  10. Dunk again and flip to cook the other side.
  11. Repeat the process until the shrimp is cooked and the bacon and sauce are a nice caramelized color.

This recipe is also great with our award winning Sweet & Spicy sauce.

Prep Time: 10 minutes - Cook Time: 20 minutes ; Yield: 6 servings
Serving Size: 2

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Bacon Wrapped Jalapenos

This is much more fun (and sinful) than low cal ranch dipping sauce with raw peppers. It’s perfect for meals on the grill or tantalizing appetizer. It takes a bit more time but so worth it!


  • 8 whole jalapeno peppers (or mild mini bells)
  • 8 strips uncooked bacon, thin
  • ¼ cup Sauce Goddess Sticky Sweet or Sweet & Spicy sauce
  • 8 x ½ inch pieces of Monterey Jack or other good melting cheese
  • 16 toothpicks

  1. Soak the toothpicks in water so they won’t burn on the grill.
    Prepare Peppers
  1. Half cut lid of pepper by carefully slicing across halfway thru the pepper at the top just below the stem.
  2. Cut a side slit by carefully slicing down the length of the pepper 2/3 of the way down.
  3. "Manage the Heat:" Some of the seeds and ribs have to be removed to make room for the cheese but not all of them. If you want it good 'n spicy you can leave some in. If you use the milder mini peppers no seeds need to be removed.
  4. To remove seeds and rib open the pepper gently by pressing the end toward the stem. Using a small paring knife carefully cut the ribs where they meet the side of the pepper. Use the knife and pull at them. They should come out with slight resistance.
    Put It All Together
  1. Now that the pepper has some space, place one slice of cheese inside.
  2. Wrap uncooked bacon around pepper taking care to place the largest end of the bacon over the top slit and roll the bacon around to the tip then back to the top.
  3. Use 2 toothpicks to seal the pepper closed and hold the cheese inside while it melts by pushing them completely through in an X configuration.
  4. Grill over low/medium heat until the bacon is cooked.
  5. Baste with Sauce Goddess BBQ sauce of choice and continue cooking for 5 minutes.
  6. Put a little extra BBQ sauce in a bowl if you want some dipping sauce.

Prep Time: 1 hour - Cook Time: 20 minutes ; Yield: 4
Serving Size: 2

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Chicken Wing Dip

It doesn’t get much easier than this Sauce Goddess version of Chicken Wing Dip. It’s got a wonderful BBQ flavor with than yummy blue cheese. Positively addictive.

Chicken Wing Dip


  1. Place all ingredients in food processor and puree.
  2. Adjust thickness by adding either more sauce or cheese.
  3. Dip with celery sticks or chips.

Prep Time: 30 minutes ; Yield: 4 cups

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Sweet BBQ Peanut Butter Dip

This is a delicious option to an ordinary peanut satay sauce. It’s thicker and can be used a dip or a spread.

Sweet BBQ Peanut Butter Dip


  1. Place peanut butter in the microwave for no more than 30 seconds so it's barely thinned out.
  2. Add sauce and stir to combine.
  3. Use as a dip for celery sticks. If you add a bit more Sweet & Tangy sauce it can be used in place of satay sauce for grilled chicken kabobs.

Prep Time: 5 minutes

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Goat Cheese Stuffed Tomatoes

Goat Cheese Stuffed Tomatoes

Delicious and very easy appetizer with goat cheese and tomato "cups" that make tomato and mozzarella appetizers look boring.


  • 12 cherry or small bite sized tomatoes
  • 1/2 cup whipped cream cheese
  • 1/2 cup goat cheese
  • 1 tsp Original Super Chunk seasoning
  • fresh thyme leaves

  1. In a bowl combine 2 room temperature cheeses and Super Chunk.
  2. Stir to combine.
  3. Place cheese mixture in the fridge for 10 minutes to chill down for easier scooping.
  4. Carefully slice cherry tomatoes across the top removing a small slice of tomato and exposing the seed and rib area.
  5. Scoop out all the seeds and ribs, taking care not to cut through the skin. This leaves you a small cup to fill with the cheese mixture.
  6. Fill tomato "cups" with cheese and top with fresh thyme.

If you love that tangy flavor of goat cheese then leave the whipped cream cheese out, double the goat cheese to 1 cup and cut the Super Chunk to 1/2 tsp.

Prep Time: 20 minutes ; Yield: 12
Serving Size: 1

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Blue Cheese Stuffed Mushrooms

Blue Cheese Stuffed Mushrooms

Mushrooms stuffed with zesty blue cheese mixture spiced up with Sauce Goddess Sweet Heat.


  • 24 good sized (2") Crimini mushrooms (or white button)
  • 1/2 cup whipping cream cheese
  • 1/2 blue cheese (Point Reyes Blue is really nice for this)
  • 1 Tbsp Sweet Heat Spice Rub
  • Olive oil for cookie sheet

  1. Heat the oven to 250 degrees.
  2. Remove the stems of the mushrooms, creating an opening or a cup. Set aside to use for something else if you like.
  3. Place the mushrooms open side down on a cookie sheet.
  4. Bake for 15 minutes. Let cool.
  5. Combine 2 cheeses at room temperature in the bowl and stir until smooth.
  6. Fill the mushroom cup with cheese mixture.
  7. Place back on the cookie sheet cheese side up.
  8. Sprinkle with Sweet Heat.
  9. Bake for 5 minutes to slightly melt the cheese.
  10. Serve warm if you can.

Prep Time: 20 minutes - Cook Time: 20 minutes ; Yield: 12 servings
Serving Size: 2

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