Fall's here — and with it a season's worth of Saturday and Sunday afternoons in front of the TV, watching the game of the week with family and friends.

All that spectator sport builds an appetite — one you can satisfy with some tasty home-made snacks. Buffalo wings with blue-cheese dipping sauce are a classic sports bar appetizer — one that originated in Chef Johnny Vee's home territory in upstate New York. A smoked artichoke and shrimp dip adds a flavorful twist to the creamy, cheesy artichoke dip you've probably had at a number of parties.

As usual, you can catch all action —and all John's tips — by logging onto etastesantafe.com for this week's episode of Cooking with Chef Johnny Vee.

SMOKED ARTICHOKE AND SHRIMP DIP
(Makes about 3 cups)

1 cup diced smoked artichoke hearts*
1 cup finely chopped smoked shrimp*
1/2 cup mayonnaise
1/2 cup sour cream
1/4 cup grated Parmesan cheese
Pinch smoked Spanish paprika
1 teaspoon hot sauce, or to taste
1 teaspoon chopped chives, for garnish
Crackers and/or baguettes for serving

Combine all ingredients except chives in a medium bowl and mix well.

Place dip in an ovenproof serving dish. Bake at 375 degrees in the upper part of a preheated oven for 20 to 25 minutes, or until dip is nicely browned and bubbling.

Garnish with chopped chives and serves with assorted crackers and/or crispy toasted slices of baguette.

* Shrimp and artichokes can be smoked together for 6 minutes in a stovetop smoker. Use a mild wood such as apple, alder, cherry or pecan.

If you don't have a smoker, you can still make the dip, although it will taste a little different. Use plain artichoke hearts (frozen or canned, drained) and cooked, shelled shrimp and increase the amount of smoked paprika to 2 large pinches.

BUFFALO CHICKEN WINGS

3 pounds of wings
1 teaspoon red pepper flakes
1 teaspoon black pepper
1 teaspoon white pepper
2 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon salt
2 teaspoons dried oregano
1/2 cup vegetable oil
Buffalo Wing Sauce (recipe follows)
Blue Cheese Dipping Sauce for serving (recipe follows)

Poach chicken wings in soup pot, just covered in water and with lid on pot, for 10 minutes.

Place remaining ingredients in a large bowl and stir to combine. Add chicken wings and toss well to coat. Allow to marinate at least one hour, or overnight in refrigerator.

Heat oil in a deep fryer to 350 degrees and fry wings until crispy and well cooked. Immediately toss in Buffalo Wing Sauce.

BUFFALO WING SAUCE

1/4 cup tomato sauce
2 tablespoons water
1 teaspoon cumin
1 teaspoon dried oregano
1 teaspoon ground red chile powder
1 teaspoon salt
1 teaspoon ground black pepper
2 tablespoons Tabasco sauce
2 tablespoons cider vinegar

Put all ingredients in a blender and blend well.

BLUE CHEESE DIPPING SAUCE

1/2 cup mayonnaise
1/4 cup plain yogurt
2 ounces crumbled blue cheese (about 1/2 cup)

In a bowl whisk together mayonnaise and yogurt and stir in blue cheese (dressing will not be smooth).

Dressing may be made 8 hours ahead and chilled, covered.