I have found that my kids eat chips and dip as well or better than they eat anything! If I can take food and make it look like a snack it is a win win situation.
I hate to admit this but not only do I NOT like football I don’t like Buffalo Chicken Wings. Too darn much work! I like the flavor but the tenacious nibbling which results in a molecule and a half of chicken doesn’ t thrill me. This dip, however, does. Yep.. all of the flavor, the spice, the yum… but without all of the frustration. SCORE!
I will tell you a secret, too. I used bacon and NOT chicken in it as well and the bacon was fantastic too. It did make it a little salty but it would be great with beer.
I think it would be less salty if you used the Louisiana Hot Sauce rather than Franks. If you love salty food go with the Franks.
I am pretty sure this would be amazing in a sandwich, or rolled into a tortilla, or used as a dip for chicken nuggets. Use your imagination!
Need a great snack for Super Bowl Sunday? Try this. You will like it. I promise.
Buffalo Chicken Dip
- 2 boneless chicken breasts or 1/2 lb bacon or a mixture of each
- 1/4 cup onion sauteed
- 8 oz cream cheese
- 3/4 cup Franks Buffalo Wing Sauce
- 1/2 cup Ranch Dressing
- 2 cups shredded cheddar or monterey jack cheese
- 1/2 cup bleu cheese, crumbled
- 1/4 cup chopped green onion
- Poach the chicken until it is tender. Shred it and set aside. If you are using bacon fry it until crisp. Drain.
- Saute the onion until transparent. Add the cream cheese, sauce, Ranch, and cheese to the pan.
- Heat, stirring until cheese is melted and ingredients are completely mixed together.
- Spoon into serving dish and top with green onion and bleu cheese.
- Serve warm with chips, celery.carrot sticks, cauliflower, soft tortillas,toasted baguette slices, or even in sandwiches. Yum!
- Keep it warm in the crockpot on low.
Just in time for the Superbowl! Chicken Enchilada Dip is one of those snack foods that you can actually make a meal out of. I served it to the kids one day last week and even Kyrie ate a bunch of it. She never eats a bunch of anything.
Serve this with fresh hot tortilla chips, crackers, or even celery. If you are really brave cut jalapenos in half, seed them, and use them as scoops for the dip. It really does taste like chicken enchiladas… so good. You can serve this dip in hollowed out red bell peppers OR you can add more cream to it and serve it as a soup. It is awesome no matter what you do.
Chicken Enchilada Dip
- 2 cups cooked chicken breasts or thighs, shredded
- 1 cup half and half
- 1 cup chicken broth
- 1 stick of butter, 1/2 cup
- 8 oz cream cheese
- 1/4 cup of flour
- 1 onion, chopped
- 1/2 cup chopped celery
- Butter for sauteing
- 1 can Ro*Tel Tomatoes
- 1 cup shredded cheddar
- 1 tsp cumin
- 1/4 cup chopped fresh cilantro
- Saute the onions and celery in a little of the butter until tender. Remove from pan.
- Whisk the flour, half and half, remaining butter, cream cheese, and chicken broth together until smooth. Simmer, stirring constantly, until thick.
- Add the cheese and stir until smooth.
- Add the remaining ingredients, including the onion and celery. Stir well.
- Garnish with sour cream and cheese, and serve with chips.
Makes about 2 1/2 cups.
Coffee chipotle meat rub? Just say WOW! and get it over with — you know you want to.
Seriously, what is not to like about summer…well besides the 107 degree heat? Cooking out is the best! I must admit that Marc likes the gas grill and I miss the taste of good old fashioned charcoal in my burgers but still, there is just something about eating a hamburger that has been cooked out of doors that is amazing.
My dad used to brush hamburgers with a little honey. I can’t seem to replicate that flavor and he never told me how he did it, what he mixed, how much…sigh. It is a flavor that is lost to me forever, everywhere but my mind.
Honeydew is one of my favorite flavors of summer. Salsa is, well it is practically a food group here in Texas. Over the past few years salsa has come into its own, and is being made from nearly everything you can imagine. I was intrigued with the idea of honeydew salsa. I saw the original on Epicurious and knew I was going to make it. Soon.
The salsa is so unique, I think. It is sweet, spicy, warm with cilantro, and cool with the honeydew. Perfect for the Dog Days of August!
The colors were refreshing, too. Green, light green, purple…
This is a cinch to put together, guaranteed to impress everyone and is perfect for dipping homemade tortilla chips into OR Serving over fish, chicken, or shellfish. I think if you were going to do pork you would probably want to replace the honeydew with canteloupe, which is my next experiment.
This is seriously good. Try it. Erin (my oldest daughter) and I had to make it twice. We test tasted the first batch until it was almost gone.
- 2 cups diced peeled honeydew
- 3/4 cup chopped fresh cilantro
- 1/8 cup chopped mint leaves
- 1/2 cup finely diced red onion
- 2 tablespoons fresh lime juice
- Grated zest from one lime
- 2 tablespoons olive oil
- 1 serrano (hot) or jalapeno (medium) chopped
Combine all ingredients and allow the flavors to blend for 30 minutes.
Makes about 3 cups… depending on how many times you taste it to adjust the seasonings.
This is great with a dish like coconut shrimp, or even a sauce for an angel food cake (trust me). You can use it to baste chicken breasts or give it away as gifts. How ever you use it…it is incredible.
Spicy Mango Habanero Sauce
4 large mangoes or 6 smaller ones -very ripe.
1-2 orange colored habanero peppers, seeded and chopped, more if desired
½ cup lime juice
2 Tbs grated ginger
1/2 c chopped vidalia onion
1/2 c sugar
1 c water
1/2 c champagne vinegar (you can use apple juice if you can’t find it)
Remove the stem from the habaneros and chop finely. WEAR RUBBER GLOVES!
Peel the mango and remove the flesh from the pit. Add to a food processor with the habanero and process until the mango is completely smooth.
Pour the mixture into a medium sized saucepan and set on low heat. Add all of the lime juice,onion and ginger. Add a quarter of the cup of sugar and 1/2 cup of water and champagne vinegar. Mix well.
Bring to a boil and continue to cook on low heat, stirring often, until the mixture has reduced and thickened. Taste and adjust the sugar. The sauce should be somewhat sweet.
Allow to cool and refrigerate over night for flavors to blend.