Buffalo Chicken Dip

I LOVE everything "buffalo chicken" but when I went to one of my friend's BUNCO parties and tried this dip I had found a new favorite. This dip is very easy to make and everyone loves it. The dip is much better warm, so if you are able to serve it in a crockpot - that is the best way. I like to serve this with Ritz crackers, but you can also do pretty much any kind of cracker or even celery sticks.

Buffalo Chicken Dip

• 2 (10 ounce) cans chunk chicken, drained
• 2 (8 ounce) packages cream cheese, softened
• 1 cup Ranch dressing
• 3/4 cup Frank's Buffalo Wing Sauce
  
• 1 1/2 cups shredded Cheddar cheese

1) 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.

2) 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.

Taco Dip

I find that one of my most requested appetizers, especially during football season is my taco dip. This is a classic seven layer dip that I came across, but have added and subtracted my own layers as time went on. I add ground beef to this because I am not a big fan of refried beans, so I feel like mixing it with the beans makes it taste better to me. I never bring any of this home with me from a party - just an empty pie plate.

Sevenish Layer Taco Dip



1 package of Taco Seasoning Mix
1 can (16 oz) Refried Beans
1/2 # Ground Beef, Browned
1 package (8 oz) Cream Cheese, softened
1 container (16 oz) Sour Cream
1 jar (16 oz) Salsa of your choice
1 can Diced Tomatoes (with chilies if you like a kick)
1 Green Bell Pepper, Chopped
1 Bunch Green Onions, Chopped
1 Small Head of Lettuce, Shredded
1 can (6 oz) Black Olives, Sliced and Drained
2 Cups Shredded Cheese (Mexican Blend is my Favorite)
Sliced Jalapenos (Optional)

Directions:

1) Brown Ground Beef in a skillet. Drain and Mix with Refried Beans. Spread the Mixture onto a large serving platter (I usually use a deep pie pan)

2) Mix the Sour Cream and Cream Cheese together in a medium-sized Bowl. Spread over the Refried Beans

3) Top the layers with Salsa, Tomatoes, Green Pepper, Green Onions and Lettuce. Then top with Cheese. Garnish with Olives and Jalapenos.

Taco Dip

If you are looking for a smiple, easy appetizer that everyone will like I have found the perfect recipe for you. I found this recipe on Allrecipes by Rose Starkowicz and everyone loved it. The best part about this dip is that it can be quickly thrown together in a couple of minutes and most of the ingredients are ones that I have on hand. You could also customize this recipe and add other things to it that you prefer in your taco dip.

Taco Dip

1 8oz Package Cream Cheese Softened
1 16oz Container Sour Cream
1 Package Taco Seasoning
Shredded Lettuce
1 C Shredded Cheddar Cheese
3 Chopped Tomatoes
1 Chopped Green Bell Pepper
1 Can Black Olives, Drained and Sliced

1) Combine Cream Cheese, Sour Cream and Taco Seasoning in a medium bowl. Spread this mixture into a 9 inch dish (I use a glass pie pan)

2) Top the mixture with the lettuce, cheese, tomatoes, bell pepper, black olives

Hot Artichoke Dip

This is one of my favorite dips to bring to a party. It is easy to make and always tastes wonderful. A friend of mine brought this to one of my parties once and after downing 1/4 of it, I asked her how to make it. For those that don't know me, I have an extreme aversion to mayonnaise. I don't eat it on anything and don't eat anything that has it in it. This recipe has mayonnaise in it - but I couldn't taste it at all. So this is the one recipe of mine that you will find this ingredient in.

Hot Artichoke Dip

1 can Artichokes
1 cup real Mayo (full-fat tastes best)
1 cup Parmesan Cheese
1 clove Garlic minced or 1 tsp already minced
1 tblsp chopped Tomato (optional)
2 tblsp chopped Green Onion (optional)

Drain and chop artichokes. Mix in all but tomatoes and onions. Spoon into 9" pie pan. Bake at 350 degrees for 20-25 minutes until lightly brown. Sprinkle tomato and onion on top.

Pumpkin Dip

'Tis the season for all things pumpkin - and I was introduced to a great dessert that will hit the spot that doesn't involve frozen pie crust or preheating your oven! I was having a chill night with some girls and one of them brought this amazing dip that it is nearly impossible to stop eating once you have started.

Pumpkin Dip

3 oz Cream Cheese Softened
1/2 C Powdered Sugar
1 C Canned Pumpkin (1/2 Can)
1/2 tsp. Ground Cinnamon
1/4 tsp. Nutmeg
1/4 tsp. Ginger
8oz Tub Cool Whip

1) Beat together Cream Cheese and Powdered Sugar

2) Add Pumpkin, Ground Cinnamon, Nutmeg, Ginger and Stir Well

3) Fold in Cool Whip

4) Serve with Cookies, Graham Crackers, Apples or Vanilla Wafers...or just eat with a spoon :)