Tuesday, November 15, 2011

Buffalo Chicken Dip

Buffalo Chicken Dip
  • 1 1/2  lb. cooked chicken breast, shredded
  • 2 (8-ounce) packages of cream cheese, softened
  • 1 cup ranch or blue cheese dressing
  • 3/4 - 1 cup pepper sauce, such as Frank's Red Hot 
  • 1 cup shredded cheddar cheese

  1. Preheat the oven to 375 degrees.
  2. In the bowl of a stand-mixer, beat together the cream cheese and ranch dressing. Stir in the pepper sauce, 1/2  cup of cheddar, and the shredded chicken. 
  3. Spread the mixture into a casserole dish, sprinkle with the remaining cheddar, and bake for 20-30 minutes, or until heated through and the cheese is melted.
  4. Let it sit for at least 10 minutes so you don't burn your mouth. I speak from experience. I like to stir everything together once it comes out of the oven.
  5. Serve with celery sticks, chips, crackers, etc.
  1. Melt the cream cheese with the dressing in a pot over medium-low heat until smooth.
  2. Stir in the cheese until melted.
  3. Fold in the buffalo sauce and shredded chicken; pour everything into a crock pot on low.
  4. Serve with celery sticks, chips, crackers, etc.

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