What you need:
2 (10 ounce) cans chunk chicken, drained
2 (8 ounce) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce, such as Franks® Red Hot®
1 1/2 cups shredded Cheddar cheese
What to do:
Heat chicken and hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly. Serve with french bread.
**This is not my fave Buffalo Chicken Dip recipe, but it is one I use all the time. My fave one is a recipe of a friend of mine and I have honestly never asked for it, and I'm not sure if she would share. This one is really good though. Promise.
Showing posts with label Dip. Show all posts
Showing posts with label Dip. Show all posts
Saturday, October 29, 2011
Pizza Dip
What you need:
1 pkg (8 oz) cream cheese, softened
1 t Italian seasoning
1 C shredded mozzarella cheese
¾ C fresh grated Parmesan cheese
1 can (8 oz) pizza sauce
Additional toppings per personal preference (pepperoni, bell pepper, olives, etc)
What to do:
Preheat oven to 350. Combine cream cheese and seasoning, and spread on bottom of 9” baking dish. Combine mozzarella and Parmesan cheeses; spread ½ of this mixture onto the cream cheese. Top with pizza sauce-and spread evenly. Sprinkle with remaining cheese mixture. Bake 15-20 minutes (until cheese has melted). Top with desired topping. Serve with cut up French bread.
1 pkg (8 oz) cream cheese, softened
1 t Italian seasoning
1 C shredded mozzarella cheese
¾ C fresh grated Parmesan cheese
1 can (8 oz) pizza sauce
Additional toppings per personal preference (pepperoni, bell pepper, olives, etc)
What to do:
Preheat oven to 350. Combine cream cheese and seasoning, and spread on bottom of 9” baking dish. Combine mozzarella and Parmesan cheeses; spread ½ of this mixture onto the cream cheese. Top with pizza sauce-and spread evenly. Sprinkle with remaining cheese mixture. Bake 15-20 minutes (until cheese has melted). Top with desired topping. Serve with cut up French bread.
Taco Dip
What you need:
1 can (16 oz) refried beans
1 pkg (8 oz) cream cheese (softened)
1 C sour cream
2 T taco seasoning mix
2 garlic cloves, pressed
½ C black olives, chopped
2 T fresh cilantro
¼ C thinly sliced green onion
1 medium tomato, chopped
What to do:
Preheat oven to 350. Spread beans over bottom of 9” baking dish. Combine cream cheese, sour cream, taco seasoning, and pressed garlic. Mix well. Spread over the beans. Top with shredded cheese. Bake for 15-20 minutes (until the cheese has melted). Top with tomato, onions, olives, and cilantro. Serve with tortilla chips.
1 can (16 oz) refried beans
1 pkg (8 oz) cream cheese (softened)
1 C sour cream
2 T taco seasoning mix
2 garlic cloves, pressed
½ C black olives, chopped
2 T fresh cilantro
¼ C thinly sliced green onion
1 medium tomato, chopped
What to do:
Preheat oven to 350. Spread beans over bottom of 9” baking dish. Combine cream cheese, sour cream, taco seasoning, and pressed garlic. Mix well. Spread over the beans. Top with shredded cheese. Bake for 15-20 minutes (until the cheese has melted). Top with tomato, onions, olives, and cilantro. Serve with tortilla chips.
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