Pure South

This ain’t your grandma’s cornbread dressing… well, maybe a little 😉 Spicy, cheesy and packed with personality thanks to our Chipotle Jack Pimiento Cheese. 🧀✨

Here`s how to make it:

Ingredients:
• 1/2 onion
• 3 cloves garlic
• 3 stalks celery
• 2 chipotle peppers diced
• 2 cups cubed butternut squash
• 1 lb chorizo
• 1 cup + 2 tbl chicken broth
• ⅓ cup Fresh sage, chopped
• 3 Tbl Fresh parsley, chopped
• 2 eggs
• 1 container Knott’s Chipotle Pimiento Cheese
• 2 Tablespoons butter
• 1 pan of cornbread (use your favorite recipe)

Directions:
• Make the cornbread and allow it to cool completely. Break into rough chunks and leave out overnight (at least 8 hours) to dry out. The more dried out it is, the better.
• Boil a pot of water and cook the butternut squash cubes for about 10-15 minutes. You want them soft but not mushy. Remove from heat and drain well.
• Preheat the oven to 375 degrees.
• Dice the onion and celery. You want equal parts of onion and celery, adjust amounts as needed.
• Heat a pan over medium heat, add butter. Once hot add the onions and celery and cook for about 2 minutes until they start to soften.
• Add the chorizo and break into bite size pieces. Cook for 5-7 minutes.
• Add the chipotles, salt, pepper, sage and parsley and stir to combine.
• Add the dried cornbread to a large mixing bowl. Add the chorizo and vegetable mixture to combine.
In a separate bowl, combine the pimiento cheese, chicken broth and eggs. Whisk to combine.
• Pour mixture over cornbread and add additional broth if needed.
• Add 2 tablespoons of butter to a 9x13 casserole dish or baking pan and heat in oven to melt. Remove from oven, swirl butter around pan. Add the dressing mixture and bake for 45 minutes to an hour until it’s set. If it browns too quickly on top, you can cover with foil.

Find this recipe and more at knottsfoods.com/recipes/

#ThanksgivingRecipe #KnottsFoods #CornbreadDressing

Bacon, cheddar, ranch… and collard greens? Now that’s Southern innovation. 🥬✨

This recipe brings the comfort of home with a creamy, cheesy twist you didn’t know you needed.
👇 Recipe below — save it for your next family dinner!

Ingredients:
• 3 tablespoons, olive oil
• 8 cups chopped collard greens, ribs removed
• Kosher salt and pepper, to taste
• 2 containers of Knott’s Bacon Cheddar Ranch Dip
• 1/3 cup Shredded Cheddar Cheese
• ½ cup panko bread crumbs
• 2 tablespoons olive oil

Directions:
• Preheat oven to 400 degrees.
• In a large cast iron or oven-safe skillet, heat the olive oil over medium-high heat.
• Add collard greens and cook until they soften.
• Once the greens are soft add the Knott’s Bacon Cheddar Ranch dip and stir until melted and creamy.
• Remove from heat. Combine 2 tablespoons of olive oil and panko in a separate bowl.
• Sprinkle cheddar cheese and panko on top of skillet of greens.
• Bake for about 10 minutes or until golden brown.

Find more recipes at knottsfoods.com/recipes

#BaconCheddarRanch #CollardGreens #KnottsFineFoods

🎃Happy Halloween-Eve! We’re celebrating with the LAST episode of Knott So Scary (sad, we know!) 👻

This week, our contestants battle it out through Halloween trivia! Who will walk away the victor, and whose licorice will take a dive into our Pickle Dip?? 🥒 Watch to find out!

Did you know the answers? Let us know in the comments!

#KnottSoScary #HalloweenTrivia #SpookySeason #KnottsFineFoods