All posts tagged ko

Bean and Cheese Dip Spiked with KO ketchup

Recipe by Erin Eastland
Photos by Amy Sheridan

No, you can’t go wrong with a bean and cheese dip… but you can go extraordinary. Next time you’ve got the guys on the couch awaiting some game time snacks, set a few bowls of this KO Ketchup infused Bean and Cheese Dip down and wait. At first they’ll be appreciative, sure, but the truth is, they’ve had it many a time before. The real treat comes when they scoop up a mouthful with one of your homemade chips and feel the kick when the dip hits their tongue. It’s a subtle but welcomed surprise.

And can you imagine their delight when it’s accompanied by a pile of KO Ketchup Chicken Wings!

KO Beans and Cheese Dip

Prep Time 20 minutes

Cook Time 15 minutes

Total Time 35 minutes

Serves 8 people


  • 2 cans pinto beans, drained
  • 1/2 serrano chili, small diced (seeds optional if you like spicy)
  • 1/2 cup onion, small dice
  • 2 cloves garlic, minced
  • 1/2 cup K.O. Ketchup
  • 2 Tbsp olive oil
  • 3 oz. each of sharp cheddar, monterey jack and velveeta cheese
  • 1/2 cup onion, small dice
  • 1/2 small jalepeno, small dice seeds removed
  • 1/2 small frenso chili, small dice seeds removed
  • 1/2 serrano pepper, small dice seeds removed
  • 2 Tbsp butter
  • 3 Tbsp flour
  • 1 cup whole milk
  • 1 Tbsp chopped fresh cilantro
  • 1 small heirloom tomato, diced
  • 3 Tbsp sour cream
  • CHIPS :
  • 12 corn tortillas


Preheat oven to 375

  1. Arrange the tortillas on a sheet pan, do not overlap.
  2. Bake for 10-12 minutes until crispy.
  3. Season with salt and let cool.
  4. Break them into chip-sized pieces.

Make the beans

  1. While the chips are baking, heat a medium sauce pan.
  2. Add the olive oil, onions and peppers.
  3. Cook until soft but not browned.
  4. Add the garlic, cook another minute and add the beans and K.O. Ketchup.
  5. Cook about 10 minutes, stirring often.
  6. When beans are heated through and sauce has come to a boil use the back of a spoon to smash about ½ of the beans.
  7. This will thicken it up and create a refried beans texture.
  8. Pour the beans into the bottom of a glass serving dish such as a pie pan or square brownie pan.
  9. Keep warm.

Make the cheese sauce

  1. In a medium heavy bottomed saucepan heat the butter.
  2. Saute the onions, peppers and garlic until soft but not browned.
  3. Add the flour, cook about 2 minutes stirring continuously and whisk in the milk.
  4. Whisk often until the mixture comes to a boil and thickens.
  5. Add the cheese and stir with a spoon until melted. Stir in the sour cream, tomatoes and cilantro.
  6. Pour over the warm beans.

Serve with the baked tortilla chips.

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KO Bacon Wrapped Shrimp Recipe with Mango & Spinach

Recipe by Erin Eastland
Photos by Amy Sheridan

Shrimp with butter and herbs? Snooze. Been there, done that. Try making your basic shrimp a little more zesty with the help of K.O. Ketchup. Not only are these bad boys wrapped in bacon, but they’re covered in a zesty mango sauce that makes every bite a mouthful of wild flavors. These Bacon Wrapped Shrimp with Mango and Spinach are a quick, easy and healthy option for the kids yet sophisticated enough for a casual dinner party, too.

KO Bacon Wrapped Shrimp with Mango & Spinach

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Serves 2-3 people


  • 10 fresh U/15 tiger shrimp (about 3/4 lb)
  • 1 lb baby spinach
  • 3 hatch peppers
  • 1/2 ripe mango, peeled and diced into 1/2 inch cubes
  • 2 cloves garlic, peeled and cut in half
  • 4-5 thin slices of smoked bacon
  • 1 cup K.O. Ketchup
  • 2 Tbsp cold butter
  • 4 Tbsp olive oil


Preheat oven to 400 degrees F.

  1. Place the peppers directly over the open flame on your stovetop and char until almost completely blackened. This will take about 5-6 minutes.
  2. Remove and place either in closed paper bag or in a small bowl wrapped tightly with saran wrap. This will steam the peppers and make them easier to peel.
  3. Let steam for 10 min.

  1. While that is happening, peel and devein the shrimp (or if they are already done, great).
  2. Lay the bacon out on a cutting board and slice each piece into thirds.
  3. Place the shrimp across bacon and wrap it around at an angle to cover the whole shrimp and stay sealed.
  4. Thick cut bacon will not work for this, as it will unwrap when you try to sear it.
  5. Place the shrimp in the fridge until you are ready to cook them.

Make the sauce.

  1. Peel the charred skin off the peppers, remove the seeds and rough chop.
  2. Heat K.O. in a small saucepan until just boiling.
  3. Remove from the heat and stir in the cold butter.
  4. Transfer the sauce and peppers to a blender and blend until smooth.

  1. Heat a large saute pan with 2 TBS olive oil and lightly brown the garlic.
  2. Add all the spinach at once and turn to high heat.
  3. Saute the spinach until cooked (about 3-4 minutes), turning the greens with tongs, season and keep warm.

  1. Heat a large cast iron pan until almost smoking.
  2. Add the olive oil and sear the wrapped bacon on one side about 3 minutes, allowing it to brown.
  3. Turn each shrimp, brush liberally with the sauce and transfer to the oven for 5-6 minutes or until the shrimp and bacon are cooked through and the sauce is bubbly.
  4. *Do not overcook or it will be rubbery. This is another reason for the thin cut bacon.

Serve the shrimp over the bed or warm spinach and top with the sweet mango.
You will have extra sauce so save it for chicken or pork on the BBQ!

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K.O. Spike Your Twice Baked Potato Recipe

Recipe by Erin Eastland
Photos by Amy Sheridan

Sure, baked potatoes are great. Put them next to some steak and green beans and you’ve pretty much got the most typical American dinner in all of our history. Twice baked potatoes, though, now that’s a big improvement. You bake em, mash em, and bake em again? Genius. But wait the excitement doesn’t need to stop there…

Introducing K.O. Ketchup infused, twice baked potatoes! Feel free to pepper them with anything that you prefer (sour cream, cheese, bacon bits), but we promise you that the KO is a flavor addition that will not go unnoticed.

KO Twice Baked Potatoes

Prep Time 10 minutes

Cook Time 1 hour, 15 minutes

Total Time 1 hour, 30 minutes

Serves 5


  • 5 medium russet potatoes, washed and dried
  • 1/2 cup of salt, plus more for seasoning
  • 1/4 cup K.O. Ketchup
  • 1 - 1 1/4 cup buttermilk
  • 2 Tbsp butter
  • 2 Tbsp thinly sliced scallions
  • 1 medium heirloom tomato, small diced
  • 2 oz sharp cheddar, grated


Preheat oven to 375 degrees F.

  1. Use a paring knife to lightly pierce each potato all over.
  2. On a small baking sheet spread ½ cup of salt all around and set the potatoes on top.
  3. Bake for about 45-55 minutes or until the potatoes are soft and a knife is easily inserted into the center.
  4. Let cool until you can safely handle them but make sure they are still hot.

  1. Hold a clean dry dish towel in your hand and use it to handle the hot potato.
  2. Slit the top longways, but don’t go fully end to end or it will be too big of an opening.
  3. Pinch the ends to open the slit and carefully scoop out the potato into a bowl.
  4. Leave a ½ inch wall of potato around the skin so that it has some stability.
  5. Heat the buttermilk slightly.
  6. Once the potatoes are all scooped out, add one cup of the buttermilk, butter, KO, salt and pepper and mash with a potato masher or whisk.
  7. Adjust the seasoning and add more buttermilk if necessary.
  8. Use a spoon to fill each potato skin, be sure to use all the filling.
  9. Evenly distribute the grated cheese on top and bake another 10-15 min until the potato is hot and the cheese is lightly browned.

  1. Top with the diced tomato and scallions.


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