Buffalo Chicken Dip

Buffalo chicken dip. Bet you can't eat just one. Or something.

I made this forever ago for the superbowl, so pardon the picture. It came out of the oven and I had to beat off one hundred hungry hands to get this picture in!

This dip is so good it will knock your socks off. If you like buffalo chicken wings you may have to hold yourself back from eating an entire dish of this dip. Don't say I didn't warn you!

I recently made this for the second time and used it as a calzone stuffing. Um. Holy amazing!

Buffalo Chicken Dip
Frank's Red Hot 

8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing (I used blue cheese)
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1 cup crumbled blue cheese or shredded mozzarella cheese (I used cheddar cheese)
2 cans (12.5 oz. each)  Chunk Chicken Breast in Water, drained

HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.

MIX in salad dressing, Frank's RedHot Sauce and 1/2 cup of the cheese. Stir in chicken. Smooth top and sprinkle remaining cheese over casserole.

BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.

Jalapeno Popper Dip

I'm still behind in posting holiday recipes, but this is another one I made at home. I made this after a particularly long run and between my parents and I, we almost demolished the entire thing! Perfect cold day-cuddle up and watch movies dip. Or the Superbowl. Or a super PMS-y day. Wow, are those two conflicting days or what?!



The dips is the perfect blend of spicy and cheesy. We went the healthier route and dipped vegetables in and we used broccoli, cauliflower, carrots, celery and jicama (a fun new veggie for me that I now LOVE!). 



Jalapeno Popper Dip
Eating, Etc. 

8oz Neufchatel or Tofutti cream cheese substitute, at room temperature
1/2 cup mayo
1/2c cheddar cheese, grated (goat cheddar cheese)
1/2c parmigiano reggiano (goat romano cheese)
4oz can chopped jalapenos, drained
1/4c panko bread crumbs
1/4c parmigiano reggiano

1) Mix Neufchatel, mayo, cheddar cheese, parmigiano reggiano and jalapenos in a bowl and transfer to baking dish.

2) In a small bowl, mix panko bread crumbs with parmigiano reggiano, and sprinkle over the dip.

3) Bake, uncovered, at 375°F until bubbling on the sides and golden brown on top, about 30 minutes.