Hot Ways to Spice Up Snack Time

National Hot and Spicy Foods Day kicked off our week, and we’re looking to warm up January with some recipes that bring the heat. Fortunately, the South knows a bit about hot sauces—Texas Pete was born in North Carolina, after all! If you live to ignite your tastebuds or simply want to zip up your hors d'oeuvres spread, here's some inspiration to add a kick to your usual go-to snacks. 

Baked Brie with Ar's hot southern honey

Baked Brie 

Spice Level: 2
Ingredients
AR's hot southern honey

7 ounce wheel of brie

Fresh rosemary, trimmed into small sprigs 

2 tablespoons AR's Hot Southern Honey 

Crackers, apples, crostini for serving

Directions

  1. Line a baking sheet with parchment paper and place brie on baking sheet center. Top with rosemary sprigs and drizzle with AR's Hot Southern Honey. 
  2. Bake at 350 until brie is just melted, about 10 minutes. Remove from oven and garnish with fresh rosemary leaves or sprigs if desired.
Hummus with Bootlikker hot sauce
Hummus
Make it spicy with Bootlikker Hot Sauce
Spice Level: 2
Ingredients
bootlikker hot sauce
2 cloves garlic
1 15-ounce can chickpeas, drained
¼ cup olive oil
3 ounces Bootlikker Hot Sauce
2 tablespoons tahini
Pita bread, chips, sliced vegetables
for serving

Directions

1. Mince garlic in food processor on low speed, about 30 seconds. Add chickpeas and process until chopped. Slowly add olive oil, hot sauce, and tahini, and blend until smooth and creamy.

Spicy wraps with Lillie's of Charleston hab mussy bbq sauce
Tortilla Pinwheels


Spice Level: 4
Ingredients 

Lillie's of charleston hab mussy bbq sauce


4 10-inch flour tortillas

½ cup Lillie’s Hab Mussy BBQ Sauce

½ packed cup fresh lettuce, chopped

½ packed cup carrots, chopped

½ packed cup fresh cilantro

½ cup red onion, finely chopped

1 cup grated mozzarella cheese

¼ pound corned beef

¼ pound smoked turkey
Directions

    1. Lay all tortilla shells on the counter. Moving in an assembly-line fashion, spread a layer of Lillie’s Hab Mussy BBQ Sauce over the entirety of each tortilla shell. Layer each vegetable filling over sauce. Finish with the deli meats on top.
    2. Tightly roll each tortilla, wrapping each in plastic wrap and refrigerating until firm, at least 1 hour and up to overnight. Using a sharp knife, slice rolls into ½-inch slices and serve.
Spicy cauliflower
Buffalo Cauliflower

Spice Level: 3
Ingredients
 
Flavors of ernest hemingway bull hot sauce3/4 cup flour

2 tablespoon salt

1 tablespoon pepper

1 teaspoon garlic powder

1 to 2 cauliflowers, cut into florets

2 teaspoons honey

½ cup The Bull Hot Sauce

2 tablespoons butter

Olive oil


Directions

  1. In a bowl, whisk flour, salt, pepper, and garlic powder with 1 cup water until creamy. Add the cauliflower and toss to coat. 
  2. On an aluminum baking sheet, place cauliflower and drizzle with olive oil to coat. Bake at 450 for 20 to 25 minutes, or until the cauliflower has browned a little. Remove from oven. 
  3. In a saucepan over medium heat, melt the butter. Remove from heat and stir in the Bull Hot Sauce and honey, whisking until smooth. 
  4. Brush the hot sauce over each cauliflower piece until all the mixture is used. Return cauliflower to over and bake until browned, about 10 minutes. 
  5. Serve warm with blue cheese or ranch dip if desired.