Buffalo Chicken Dip
- 1 cup of ranch
- 1 cup of Buffalo Wing Sauce ( I have used hooters and Franks Red Hot Wing Sauce)
- 20 oz. of cooked, chopped shredded chicken (I usually boil 2 chicken breast or you can use 2 10oz cans of chicken- although I have never tried it with can chicken.)
- 2 cups of cheddar cheese
- 2 8oz blocks of cream cheese softened
First I blend the ranch, buffalo sauce, and cream cheese together. Then add the chicken and cheese. Mix ingredients together and put into an oven safe casserole dish. Bake (350-400°F) until bubbly. Serve with Fritos.
(The temperature doesn’t matter, you’re just trying to heat it through. So if you have other stuff in the oven that needs to be at a certain temp, just go with it.)
It is delicious and really hits the spot if you love buffalo sauce.
Cheddar Bacon Dip
(I doubled the recipe, because after making it, there wasn't enough)
- 1 package (3-oz size) cream cheese softened
- 1/4 cup mayonnaise
- 2 tablespoons heavy cream
- 4 ounces cheddar cheese shredded
- 1 slice bacon, cooked and crumbled
- 1 teaspoon Worcestershire sauce
- 1 teaspoon parsley dried
Directions:In a small mixer bowl with the mixer at low speed, beat cream cheese, mayonnaise and heavy cream for 2 minutes or until smooth, stopping mixer to scrape sides of bowl a few times.
Add Cheddar cheese and beat for 1 minute.
Add bacon bits, Worcestershire sauce and parsley flakes. Beat until well mixed. Place dip in a pretty bowl. Cover with plastic wrap and place in the refrigerator for at least 45 minutes before serving.
Pesto Veggie Dip
- 1 container (7 ounce size) prepared basil pesto
- 4 ounces cream cheese, softened
- 1/2 cup sour cream
- 2 tablespoons grated Parmesan cheese
Place pesto, cream cheese, sour cream and Parmesan cheese in food processor or blender; cover. Process until creamy and chill until ready to serve.
- 1 package Good Seasons Italian dressing
- 2 (8oz) packages cream cheese
- 1 can of Rotel
Cream salad dressing and cream cheese. Slowly mix in the Rotel. Chill for an hour before serving. The more this sits the better it gets. I would suggest making a few hours ahead of serving time. If you don't like things too spicy I would suggest buying the mild Rotel.
I can't explain how easy and yummy these dips are. ENJOY!
Around this time, I also bake and I have been making these cookies since Kyle and I were married. I though I would share the yummy Monster Cookie Recipe. You can find the original here.
(I add a little extra M'Ms and chocolate chips!)
- 3 eggs
- 1 1/4 cups packed light brown sugar
- 1 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1 12-ounce jar creamy peanut butter
- 1 stick butter, softened
- 1/2 cup mm's
- 1/2 cup chocolate chips
- 1/4 cup raisins, optional
- 2 teaspoons baking soda
- 4 1/2 cups quick-cooking oatmeal (not instant)
Preheat the oven to 350 degrees F. Line cookie sheets with parchment paper or nonstick baking mats.
In a very large mixing bowl, combine the eggs and sugars. Mix well. Add the salt, vanilla, peanut butter, and butter. Mix well. Stir in the chocolate candies, chocolate chips, raisins, if using, baking soda, and oatmeal. Drop by tablespoons 2 inches apart onto the prepared cookie sheets.
Bake for 8 to 10 minutes. Do not overbake. Let stand for about 3 minutes before transferring to wire racks to cool. When cool, store in large resealable plastic bags.