Appetizer

Touchdown Dip is fabulous and everyone will love it!

February 6, 2026 by Becky Spoon Leave a Comment

I have to give credit to this easy delicious dip to Southern Living! This is the grown up version of the Velveeta and Rotel dip that we grew up eating at every celebration and that we still love. This recipe elevates that dip to a different level. It is warm and cheesy and packs a little heat! It is so easy too! Nostalgia abounds with these cheesy concoctions bringing back childhood memories!

What ingredients will you need to make this Touchdown Dip?

8 oz. fresh Mexican chorizo, casings removed
1 (12-oz.) can evaporated milk
1 lb. white American cheese, chopped or torn
1 cup shredded pepper Jack cheese (about 4 oz.)
3 (4-oz.) cans diced green chiles, drained
Sliced jalapeño chile, fresh cilantro leaves, pickled red onions, and crumbled queso fresco, for garnish
Tortilla chips and green hot sauce (such as El Yucateco), for serving
I added a little taco meat and diced tomatoes or color; however, not a part of the original recipe

What are the steps?

Gather all ingredients.
Heat a 10-inch cast-iron skillet or other skillet of your choice over medium. Add chorizo; cook, stirring to crumble, until browned, about 8 minutes. Drain on a paper towel-lined plate; wipe skillet clean.
Add evaporated milk to the skillet; heat over medium until the edges begin to bubble, about 5 minutes. Reduce heat to medium-low. Add American and pepper Jack cheeses; cook, stirring constantly, until melted, 6 to 8 minutes.
Stir in green chiles; cook until heated through, about 2 minutes. Remove skillet from heat. Top with cooked chorizo, jalapeño, cilantro, pickled red onions, and queso fresco. Serve with tortilla chips and hot sauce.

By the way if you are interested in an iron skillet, I love the lodge iron skillet. They come in different sizes and I think they are a must have especially in a Southern Kitchen. Here’s a link: https://amzn.to/4kpCLNI

I have all three of these sizes and love them.

Other dips and appetizers to serve along side

Guacamole is a must! Here is my easy recipe!

Here is my Bob Armstrong Dip!

Here’s the recipe for this Touchdown Dip enjoy:

Touchdown Dip

This dip is chessy, loaded with flavor and packs a little heat

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Course: Appetizer

Cuisine: American

Ingredients

8 oz fresh Mexican Chorizo, casings removed
12 oz can evaporated milk
1 lb white American cheese
4 3 oz cans green chile, drind
sliced jalapeno peppers
fresh cilantro
pickled red onions or raw
crumbled queso fresco optional
tortilla chips
Note: I added a little taco meat and diced tomatoes

love this delicious guacamole! my #1 go-to

October 21, 2025 by Becky Spoon

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I love this delicious Guacamole! Last night I made Touchdown Dip and I had to make this to go along side for a kind of “grazing” meal. Chips, salsa, Touchdown Dip which is a queso with white cheddar and green chile, of which I will share the recipe! It is so good. Add both of these to your next party or game day!

I best results I make mine in a molcajete. It’s so easy to grind the salt, garlic and cilantro to form a paste to prevent having bites of garlic or cilantro, imparting wonderful flavors.

This is a good price on amazon: https://amzn.to/49fkzCN

delicious guacamole!

I start this deliciousness by placing my garlic and some jalapeno in the bottom with some salt. The salt helps break down the garlic and pepper. I mash and break up until a paste has formed. I then add some chopped onion and I break up just a little but I don’t form a paste with the onion. I kind of like a couple of chunks of onion in mine.

Then I add my avocado and stir to combine with the avocado, onion and jalapeno. I add the juice of one lemon or lime, salt and pepper to taste. Taste before you add salt because if you added salt when you were breaking up your ingredients you don’t want to over salt. I then add fresh chopped tomatoes and some chopped cilantro! That’s it and so good.

If you don’t have a molcajete you can do the same in a shallow bowl allowing you to break up ingredients with a fork. You can also use a food processor and use the pulse. I do think that breaking up these ingredients and making a paste allows the flavors to meld and you don’t have big chunks of onion, jalapeno or garlic.

I have a simple recipe that just has lemon juice, garlic powder, salt and pepper. This is good especially when you want a quick recipe and you have avocados you need to use. Here’s the link for that recipe: https://the2spoons.com/my-ever-so-easy-guacamole/.

I served my guacamole with fajitas as I mentioned before and here is the link for my delicious fajitas: easy grilled skirt steak fajitas and shrimp

Charro Beans were another side dish and here is the link for those: https://the2spoons.com/love-these-charro-beans/

Here’s the recipe!
Enjoy!

Guacamole

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Course: Appetizer, Salad

Cuisine: Mexican

Ingredients Method

Ingredients

3-4 avocados
1 jalapeno, stemmed and seeded for less spicy, sliced (just use half if you don't want it too hot or if its large)
2 garlic cloves
handful of cilantro
juice of one lime
about a quarter cup of diced tomato or more if you like
2 tbsps. diced white or red onions
salt to taste

Method

Place the jalapeno and garlic in the molcajete if using or in a shallow bowl and add a pinch of salt. Mash the garlic and jalapeno with the salt to make a paste.
Add the cilantro and some lime juice and mash to all has been broken down and no large pieces are visible. Add the avocado, mash and combine. Add your lime juice, stir and check for salt. To finish add in your tomatoes and onions and stir to combine.
Serve immediately or store in an airtight container in the refrigerator. I find that a container that doesn't leave too much room after your guacamole works the best or keeps it from getting brown on top quicker. Enjoy!

I love these #1 Go-To Sticky Baked Chicken Wings

October 10, 2025 by Becky Spoon

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These sticky baked chicken wings will be perfect for your Super Bowl party or your next get together. And they are baked! Super easy but so delicious. The marinade is sweet and sour, and of course a little sticky.

Not only are these delicious, but they are on the healthier side since they are baked. Very few ingredients but those ingredients pack a punch!

What ingredients do you need for these delicious sticky baked chicken wings?

1 cup ketchup
1 cup unseasoned rice vinegar
1/2 cup soy sauce
2 tbsp honey
2 tbsp gochujang (Korean red pepper paste)
5 lbs chicken wings (split)
1/4 cup canola oil
salt and pepper
scallions thinly sliced, toasted sesame seeds and chopped cilantro for the garnish

If you aren’t familiar with gochujang, here’s a photo so that you can find it easier. https://amzn.to/3ErQqTB

I cook these on Sheet Pans and here are some favorites! https://amzn.to/4jMWy8V

Here’s another wing recipe I think you will love!

Serving a couple of different wings at your party is a great idea. It offers a variety to all your guest! These are a great option to add to your spread! these are perfect for game day! easy tandoori chicken wings.

Here’s the recipe for these delicious wings! Enjoy! Leave me a note if you have questions or if you make them!

Sticky Baked Chicken Wings

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Course: Appetizer

Cuisine: American

Ingredients Method

Ingredients

1 cup ketchup
1 cup unseasoned rice vinegar
1/2 cup soy sauce
2 tbsp honey
2 tbsp gochujang (Korean red pepper paste)
5 lbs chicken wings (split)
1/4 cup canola oil
salt and pepper
scallions thinly sliced, toasted sesame seeds and chopped cilantro for the garnish

Method

In a medium saucepan, whisk the ketchup with the vinegar, soy sauce, honey and gochujang and bring to a boil. Cook over moderate heat, stirring occasionally, until thickened and reduced to 1 cup, about 15 minutes.
Meanwhile, preheat the oven to 325 degrees F. Line 2 large rimmed baking sheets with foil. In a large bowl, toss the chicken wings with the oil; season generously with salt and pepper, Arrange in a single layer on each of the prepared baking sheets. Bake until cooked through and lightly browned, 30 minutes. Increase the oven temperature to 450.
Using a slotted spoon, transfer the wings to a clean large bowl; discard any juices from the baking sheets. Toss the wings with the gochujang sauce and arrange in a single layer on each of the prepared baking sheets. Bake until glazed and lightly charred in spots, 10 to 15 minutes more. Transfer the wings to a platter and garnish with scallions, sesame seeds and cilantro. Serve with lime wedges.

these are perfect for game day! easy tandoori chicken wings.

October 10, 2025 by Becky Spoon

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Try these amazingly flavorful grilled Tandoori Chicken Wings when you fire up your grill this weekend or same for the next. It’s simple and you can make them for game day, outdoor parties or barbecue potlucks.

Marinated chicken wing in Tandoori spices and yogurt for 2 hours or up to overnight before grilling until golden, these juicy wings are going to be a hit!

what are the spices in these Tandoori Chicken Wings?

I love the Indian spices in this dish. The recipe calls for 2 tablespoons garam masala which is a blend of ground spices used extensively in Indian cuisine. The spices for garam masala are usually toasted to bring out more flavor and aroma, and then ground. The word masala simply means “spices,” and garam means “hot.” However, garam masala doesn’t necessarily constitute a particularly spicy blend. The powdered form is typically gluten-free, vegan, and vegetarian, while you will need to check the label for garam masala paste to see what is included.

I couldn’t find garam masala at my local grocery store so I bought it online from Amazon. Maybe you can find it at your store. I’m rural and I can’t always find spices that aren’t the usual spices. Here’s a link for it: https://amzn.to/37KdHuQ.

What ingredients will you need for this recipe:

chicken wings, drumettes and flats separated
Kosher salt
Fresno chilies
ginger
garlic cloves
garam masala
smoked paprika
cilantro
plain whole-milk yogurt
fresh lemon juice
vegetable oil
lemon wedges for serving

These wings are delicious dipped in the delicious yogurt sauce that I made for these chicken wings and you definitely will want to add these to your Game Day spread with these wings!

Need a simple original wing recipe? Try this simple recipe!

these are perfect for game day! easy tandoori chicken wings.

Here you go! The recipe for these Tandoori Chicken Wings! Enjoy!

Tandoori Chicken Wings

I love the Indian spices in this dish. The recipe calls for 2 tablespoons garam masala which is a blend of ground spices used extensively in Indian cuisine. The spices for garam masala are usually toasted to bring out more flavor and aroma, and then ground. The word masala simply means "spices," and garam means "hot." However, garam masala doesn't necessarily constitute a particularly spicy blend. The powdered form is typically gluten-free, vegan, and vegetarian, while you will need to check the label for garam masala paste to see what is included.

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Course: Appetizer, dinner, Lunch, Main Course

Cuisine: Indian

Ingredients Method

Ingredients

3 lbs chicken wings, drumettes and flats separated
Kosher salt
4 medium Fresno chilies, stems removed, coarsely chopped (substitute 1 or 2 jalapenos if you can't find Fresno)
1 3 " piece ginger, peeled, finely grated
4 garlic cloves
2 tbsp garam masala
1 tbsp plus 1 1/2 tsp smoked paprika
2 1/4 cups cilantro leaves with tender stems, divided
3/4 cup plain whole-milk yogurt
1/4 cup fresh lemon juice
vegetable oil
lemon wedges for serving

Method

Season chicken wings generously with salt and place in a one-gallon resealable plastic bag.
Pulse chiles, ginger, garlic, garam masala, paprika, and 2 cups cilantro in a food processor until finely chopped. Add yogurt and lemon juice and pulse, scraping down sides as necessary, until smooth and well combined. Pour marinade into bag with chicken. Seal bag and turn to evenly coat chicken with marinade. Chill at least 2 hours and up to 8.
Let chicken sit at room temperature 1 hour before grilling.
Prepare a grill for medium heat; oil grate. Remove chicken from marinade, letting excess drip back into bag, and grill, turning every 3–4 minutes, until charred in spots and cooked through, 10–12 minutes total. Transfer to a platter and let rest 5 minutes.
Chop remaining ¼ cup cilantro and sprinkle over wings. Serve with lemon wedges alongside.

Bob Armstrong Dip – You will love this TexMex favorite!

December 31, 2024 by Becky Spoon

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Bob Armstrong Dip is a TexMex favorite! This is perfect for anytime, but especially necessary for parties, game day, you name it. Who doesn’t love the combination of seasoned beef with delicious queso and guacamole? If you’re from Texas you know exactly what I mean if you’ve been to Matt’s . Run to the store in the morning, get the ingredients you need and you can throw this together! And it is so good!

I should say this is a “Copycat” recipe, and there are many out there. I added my own touches here and there trying to very closely find the same taste as the original in his restaurant Matt’s El Rancho in Austin. This recipe is from an Austin magazine that and I hope its as close to Matt’s as possible. Just like I did, add your own twist to these simple ingredients, but this will get you started.

what do you need for this recipe?

For the Meat:

Ground beef
Red or green bell pepper
onions
celery
garlic powder
cumin
chili powder (my addition)
salt
pepper

For the Guacamole:

Ripe Avocados
Juice of a lemon or lime
Granulated garlic powder
vegetable oil
Small Roma tomato, very finely diced (you can omit the tomato)

For the Queso:

Celery
Red bell pepper
White onion
Poblano pepper (I used jalapeno)
Roma tomato
American Cheese

The History of Famous Bob Armstrong Dip

Do you know the history of Bob Armstrong Dip? Here you go!

The History of Bob Armstrong Dip, According to Bob Armstrong

Whenever Bob Armstrong dines at classic Tex Mex restaurant Matt’s El Rancho, he gets up from his table and circles the room. If he spots a group gathered around a bowl of queso heaped with taco meat and guacamole, the former Texas Land Commissioner leans in and asks, “Are you enjoying that?”

They usually are. The appetizer is the restaurant’s most popular dish; Matt’s chef estimates they sell at least four hundred a week. Most patrons order it by asking for “a small Bob” or “a large Bob.” Its full name is Bob Armstrong Dip.

After discovering the table is enjoying his namesake, he announces, “I’m Bob Armstrong.” Matt’s El Rancho tends to be packed with regulars who have been ordering the Bob for years. People gasp. They request photos and autographs. Even during this interview, Armstrong could not stop himself from visiting tables. Matt’s could not have picked a better regular to name a menu item after. Bob Armstrong’s dip is famous, and he loves it.

Matt’s El Rancho opened in 1952 on what is now Cesar Chavez downtown, and quickly evolved from a tiny restaurant serving plate lunches to a Tex Mex destination for politicians, sports writers, and other movers and shakers in mid-century Austin, including LBJ.

In the Matt’s El Rancho cookbook MexTex: Traditional Tex-Mex Taste, Matt Martinez Jr. tells the following story of the dip’s creation: Bob Armstrong came into the kitchen and asked a teenaged Matt Martinez to whip him up “something different.” On a whim, Martinez added taco meat and guacamole to a bowl of queso, and when Bob Armstrong tasted it, “his eyes got as big as saucers.” Back at the Capitol, Armstrong ignited a craze for the new dish he’d had, which politicians started calling “that Bob Armstrong dip.”

Now in his 80’s, Armstrong does not get out to Matt’s as much as he used to. But along with his wife Linda Aaker and son William he recently joined Eater to talk about his unlikely namesake. It was not uncommon for politicians and other regulars to go into the kitchen at Matt’s; Bob and Matt, Jr. knew each other well by the time he made his famous request.

As Armstrong recalls, he was starving, and poked his head in the kitchen asking for a quick snack, something filling and fast. As to why the dip became an icon, Armstrong says that like everything else at Matt’s, their use of fresh and good quality ingredients “makes all the difference.”

There you go! The story behind this dip. Matt Martinez has a great simple cookbook too! Here’s a link for that: https://amzn.to/2UidcE4.

I have this cookbook. It does not disappoint!

More appetizers:

chicken lettuce wraps

Here’s the easy Bob Armstrong Dip Recipe!

Bob Armstrong Dip

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Course: Appetizer

Cuisine: Texmex

Ingredients Method

Ingredients

8 oz ground beef
1/4 cup white onion, finely diced
1/4 cup red bell pepper, finely diced
1 stalk celery, finely diced
1/2 tsp granulated garlic (plus more to taste)
1/2 tsp ground cumin (plus more to taste)
1/2 tsp chili powder (plus more to taste)
salt and pepper to taste

For the Queso

1 stalk celery
1/2 1/4 white onion
1 large jalapeno (seeded if you like)
1 roma tomato
1/4 red bell pepper
enough water to cover the above ingredients
American Cheese
I added juice from pickled jalapenos and a pinch of cumin

For the Guacamole

2 avocados, peeled and pits removed
juice of 1/2 lemon or lime or to taste
1/2 tsp granulated garlic
salt and pepper
1 roma tomato, finely diced (optional)

Method

For the Meat

Heat a pot over medium heat, then add all the ingredients. Cook, stirring, until the onion is translucent and the meat is cooked, about 5 minutes. Most of the liquid should evaporate, but the mixture shouldn’t be dry. Keep warm while you prepare the other components.
Note: Because I didn't want large pieces of onions, celery and peppers I added the vegetables to a food processor and pulsed them to almost a puree with, still some texture, but no big pieces.
Do Ahead: The meat can be made 1 day ahead. Cover and chill. Reheat before assembling.

For the Queso

To a saucepan add the celery, bell pepper, onion, jalapeno and tomato and add enough water to barely cover. Bring to a boil and cook until the skin starts to come off the tomato and the vegetables have started to soften. With a slotted spoon remove the vegetables to a food processor and puree. While you are doing continue to simmer the water that you cooked the vegetables in allowing it to reduce a little. After it has reduced a little, add the vegetable mixture back in to the water, turn the heat down to low, and gradually whisk in the cheese. Cook until the cheese has completely melted, stirring consistently. If you walk away, you may scorch the cheese and you will have to start over. At this point, taste to see if you want to add a little more cumin, and I added some of the liquid from a jar of pickled jalapenos.
Do Ahead: Queso can be made 1 day ahead. Cover and chill. Reheat before assembling.
How to assemble
Pour the hot queso into a wide, shallow serving bowl. Add a scoop of meat and a scoop of guacamole, about 1/2 cup of each. Do not mix. Guests should combine the queso, guacamole, and ground beef together with tortilla chips as they eat it.
Enjoy!

LOVE these AMAZING Stuffed Mushrooms! They are a 10!

December 30, 2024 by Becky Spoon

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I have made these mushrooms for over30 years! Guest that thought they did not like mushrooms changed their mind after eating these!

You’ll LOVE these Yummy Stuffed Mushrooms! These stuffed mushrooms are a perfect appetizer to pass around at a party or they make a delicious side dish. I used button mushrooms but you can use just as well Baby Bella (Cremini) mushrooms for your stuffed mushrooms. Panko breadcrumbs are what I used because you want dry, firm breadcrumbs. Also, you want them to be unseasoned in this stuffed mushrooms recipe.

This recipe is ideal for cocktail hour, gatherings, watching football, and also as a complement to a delicious steak dinner! It’s simple, requires minimal preparation, and only needs a short time in the oven to bake.

What ingredients are used for this recipe?

Large White Stuffing Mushrooms
Scallions
Grana Padano or Parmigiano Reggiano
Red bell pepper
Fine Bread crumbs
Italian Parsley
Salt
Olive oil
Butter
Chicken Stock
White Wine

How do you make these?

Preheat oven to 425 degrees F. Remove stems from mushrooms, finely chop the stems and put in a large bowl. Add the scallions, peppers, breadcrumbs, 3 tablespoons of the grated cheese, 2 tablespoons of the parsley and the salt. Stir in 2 tablespoons of the olive oil to moisten all of the crumbs and make a fairly tight stuffing.
Spread the butter in the bottom of a 9-by-13 glass baking dish. Fill the mushroom caps with the stuffing and fit them in the baking dish. Sprinkle mushrooms with the remaining 3 tablespoons grated cheese and drizzle with the remaining olive oil. Pour the white wine and ½ cup hot water around the mushrooms in the baking dish. Season the cooking liquid with remaining ½ teaspoon salt.
Cover the baking dish with foil. Bake until mushrooms are almost tender and juices are bubbling, about 15 minutes. Uncover and cook until mushrooms are cooked all the way through and crumbs are crisp and tender, about 25 minutes more. If there is too much juice left in the baking dish, pour in a small pan and reduce down to thicken. Stir in the remaining tablespoon parsley and serve with the mushrooms.

Here are some of my favorite cooking pieces that I used for the recipe:

https://amzn.to/4gQmuhI

https://amzn.to/4fGeT4v

Need more appetizers? Try these:

Crab Cakes

Here you go!! Stuffed Mushrooms! Enjoy!

Stuffed Mushrooms

Serve these yummy mushrooms hot or at room temperature, as an appetizer or a side dish!

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 6

Course: Appetizer, Main Course, Side Dish

Cuisine: Italian

Ingredients Method

Ingredients

24 White Button Mushrooms with caps 1 1/2 inches in diameter
2 Tbsp Extra-virgin olive oil, plus more for the tops of the mushrooms
1/2 Cup Finely chopped green onions or scalllions
1/2 Cup Finely chopped red bell peppers
1/2 Cup Coarse bread crumbs ( I used Panko)
1/2 Cup Parmigiana -reggiano cheese
1/4 Cup Finely chopped fresh Italian parsley
Salt
Freshly ground pepper
4 Tbsp Unsalted butter
1/2 Cup Chicken stock
1/4 Cup Dry white wine, optional

Method

Preheat oven to 425 degrees. Remove the stems from the mushrooms and chop the stems fine.
Heat 2 tablespoons olive oil in a medium skillet over medium heat. Add the green onions and cook until wilted, about one minute. Stir in the red peppers and chopped mushrooms and cook, stirring until tender, about 3 minutes. Remove and cool.
Toss the bread crumbs and grated cheese, 2 tablespoons of the parsley, and the sautéed vegetables until thoroughly blended. Season to taste with salt and pepper. Stuff the cavity of each mushroom with the filling , pressing it in with a teaspoon until even with the sides of the mushrooms.
Using 2 tablespoons of the butter, grease a 12 X 18 inch low sided baking pan. Add the stock, wine, if using, and remaining 2 tablespoons parsley to the pan. If you like drizzle the top of the mushrooms with olive oil. Bake until the mushrooms are cooked through and the bread crumbs are golden brown, about 20 minutes.
Serve on a warmed platter. Pour the pan juices into a small pan and bring to a boil on top of the stove. Boil until lightly thickened, 1 to 2 minutes. Spoon the juices over the mushrooms.