1200 Zesty Recipes

Spice up every meal with our super huge assortment of recipes that range from mild to Chilehead approved!!!

Spicy WUJU Blue Cheese Chicken Dip Recipe

Christina Toomey - Monday, January 08, 2018


  • 1 rotisserie chicken (de-boned, de-skinned, and diced)
  • 16 ounces of cream cheese
  • 4 tablespoons of WUJU Extra Hot Hot Sauce
  • 4 tablespoons of blue cheese dressing
  • 5 oz crumbled blue cheese
  • 2 teaspoons black pepper
  • 2 teaspoons paprika
  • 1 teaspoon red pepper flakes
  • 1 tablespoon garlic powder
  • 2 tablespoons honey
  • Small container of Parmesan cheese
  1. Set oven to bake @ 400 degrees Fahrenheit
  2. In a large bowl, slowly mix together list of ingredients except the Parmesan cheese (Don’t forget the WUJU Extra Hot Hot Sauce!)
  3. Transfer mixture to large baking dish
  4. Top mixture with a healthy dosing of Parmesan cheese
  5. Place in oven for approximately 20 minutes
  6. Optional: switch to broil for the last 2 minutes in order to get a crusted top
  7. Let cool for at least 5 minutes before serving
  8. Serve with Nachos or Crackers, celery and a tasty cold beer!
Recipe Courtesy of WUJUHotSauce.com

Torchbearer Zombie Apocalypse Chicken Nacho Dip Recipe

Store Peppers - Saturday, October 21, 2017


  • 1 (14 ounce) can diced tomatoes with green chile peppers, drained
  • 1 pound Velveeta cheese, cubed
  • 2 large chicken breasts, cooked & shredded
  • 1/3 cup sour cream
  • 1/4 cup diced green onion
  • 2 tablespoons taco seasoning mix
  • 2 tablespoons Torchbearer Zombie Apocalypse Hot Sauce
  • 1 cup black beans, rinsed and drained
  1. Place the diced tomatoes, processed cheese, chicken meat, sour cream, green onion, taco seasoning, and Torchbearer Zombie Apocalypse Hot Sauce into a slow cooker.
  2. Cook on High, stirring occasionally until the cheese has melted and the dip is hot, 1 to 2 hours.
  3. Stir in the black beans, and cook 15 more minutes to reheat. Serve with tortilla chips!

Zombie Bomb Brain Dip

Store Peppers - Monday, October 09, 2017

1 can (10 oz) condensed mushroom soup
1 pkg (8 oz) cream cheese, softened
1 pkg unflavored gelatin
1/4 cup water
1 bunch green onions, chopped
2 cups shrimp, chopped
1 cup mayo
In a medium sauce pan, mix together mushroom soup and cream cheese over low heat until smooth. Remove from heat.
In a small bowl, dissolve gelatin in water.
When gelatin is dissolved, stir into soup mixture.
In a large mixing bowl, stir together onions, shrimp, mayo, and Zombie Bomb Keep The Zombies Repelled . Stir in soup mixture.
Spread evenly into mold that has been sprayed with cooking spray. Cover with plastic wrap. Chill for several hours/overnight.
Unmold by dipping mold in warm water for a few seconds and then inverting onto serving platter.

Heartbreaking Dawns The Green Verde Guacamole Dip

Store Peppers - Wednesday, October 04, 2017

1/4 cup finely minced onion
3 ripe Haas avocados
1 1/2 tablespoons fresh lime juice (or lemon juice)
1 large Plum or Roma tomato, deseeded and diced
1/4 cup cilantro leaves and tender stems, chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt, or more to taste


Add diced onion to a small bowl then cover with warm water, set aside. This “de-flames” the onions, making them less intense.
Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl.
Add lime juice then use a fork to gently mash until creamy, but still chunky. Stir in the tomato, cilantro, cumin, de-flamed onions, salt and Heartbreaking Dawns The Green Verde Hot Sauce . Taste the guacamole and adjust with additional salt, peppers, or lime juice.
Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate up to one day. Clean and cut your pumpkin, put guacamole coming out of mouth around pumpkin. Add chips around it, Fave fun!!
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