Red Snapper Wildwood Arbol Sauce is great on anything! The McVea family has been making this sauce since 1895 and they say that this is their medium hot sauce but for me, this is hot! It’s much hotter than Tabasco. However, it has a ton of flavor! I recommend that you test it out and see how it fits on your intensity scale. I’ve been using about half the amount of Tabasco that I would normally use, and this is much better. Made from a Louisiana family recipe, this is a great way to add spice to your life! Perfect on eggs 
(pic) or 
in my crab cake recipe (link and photo) and it was really, really delicious in my famous artichoke dip. (My kids tell me it’s famous) Perfect for upcoming holiday parties, here’s the full recipe.
Truly, this sauce took my dip to a whole other level!!
ARTICHOKE DIP with RED SNAPPER WILDWOOD ARBOL SAUCE – serves 6 – 8
One 14oz. can of artichoke hearts, drained of juice
One small can of green chilies with the juice
1/2 cup fresh grated parmesan cheese, packed
1/2 cup mayonnaise
Sea salt
Fresh ground pepper to taste
1/2 tsp. Red Snapper Wildwood Arbol Sauce
Chopped fresh basil leaves
Take each artichoke heart in your hand, hold upside down, and squeeze the juice out. Then, place in the food processor fitted with a steel blade. Add all other ingredients and process until smooth. Place in an oven proof dish and bake at 350 degrees for 20 – 30 minutes, until browned around the edges and a little bubbly.
This dish tastes great but is not pretty so top it with some fresh chopped basil leaves.
Serve with LOVE along with crudités and pita chips or small dipping crackers.
