Buffalo Chicken Dip

In my early stages of pregnancy...when I still didn't know I was preggo- I had this weird craving for buffalo sauce.  Between eating my hubby under the table, constantly making buffalo chicken tacos {recipe here} & covering everything in Frank's Red Hot sauce...I should've known. 

So let's talk football.  Unless you've been living under a rock, this weekend is the SuperBowl!  Who are you cheering for?  I think I'm going to cheer for New England.  Only because the one person I can name from either team is Tom Brady...and well, he's Tom Brady.  Yes, my choice really has nothing to do with football.  I'm ok with it. 

This is a perfect dip for a SuperBowl party.  I've been saving it so I can post it for this weekend- nothing screams football like a combination of buffalo chicken wings & a dip...am I right??!?  Now, this is quite possibly the UGLIEST dip I've ever made.  There is nothing pretty about it....except that it will taste pretty good while you're eating it!

{Buffalo Chicken Dip}

recipe compliments of www.thegirlwhoateeverything.com

1 1/2 cups cooked and shredded chicken or 1 (12 ounce) can chunk chicken, drained

1 (8 ounce) package cream cheese, softened

1/2 cup Ranch dressing

1/2 cup Buffalo wing sauce (such as Frank's Red Hot, not to be confused with their pepper sauce. Start with less if you want and add more to your desired hotness.)

3/4 cup shredded Cheddar cheese

Heat chicken and Buffalo sauce in a skillet over medium heat, until heated through. Make sure to break up the chicken so there are no big chunks. Stir in cream cheese and ranch dressing. Cook, stirring until well blended and warm. Mix in shredded cheese & cook until melted. Pour into a shallow dish. (At this point- you could sprinkle blue cheese on top & microwave to melt- but I skip this step.)

 Serve with chips, carrots & celery for dipping.

 

ENJOY

Guacamole

I've been wanting to try making my own guacamole for a while now.  Every time I've had the opportunity to make some- the avocados at the grocery store are like the size of pebbles & hard as rocks.  So I was very happily surprised when I actually went to the store to buy some & they were really good. 

So onto dinner:  we decided to make quesadillas with the guac & chips. 

This is the huge plate of food I consumed:

quesadilla recipe here

After eating half of the guac out of the bowl, I ate 2 whole quesadillas & a TON of guacamole & chips (they were baked- so I feel a little bit better about the situation.)  The thing is... I was STILL hungry.  SO I asked my hubby to make me another quesadilla.  He said no. He said I had eaten enough.  I was mad.  Really mad.  I went on this rampage about withholding food from preggo people & how mean it was...blah, blah, blah.

About 10 minutes later- I was rolling around on the floor with this huge stomach yelling "help me!, help me...my stomach is blowing up"  My hubby just stood overtop of me shaking his head.  Eating the rest of the guacamole.  Lesson learned.

Anyways, this guacamole was really fresh tasting & spicy.  We really liked it.  I've found that guac stays better longer if you rub the inside of the container with a cut lime (thank you Pinterest for the tip.)  With the Super Bowl coming up...we'll be making this again soon.

{Guacamole}

recipe adapted from www.thegirlwhoateeverything.com

3 ripe avocadoes; peeled & pitted

Juice of 1 lime (I added a little more- I like lime)

1/4 cup finely minced red onion

3 Tablespoons chopped cilantro

1 jalepeno; seeded & ribs removed; finely chopped

1 clove garlic; minced

1 teaspoon coarse kosher salt

1/2 teaspoon pepper

Halve the avocado & remove the pit by gently hiting the pit with a large, sharp knife & twisting the pit out.  Remove the avocado from the skin.  In a bowl, combine the avocado & mash it with a fork (to your desired consistency- we like rather chunky guac.)  Mix in remaining ingredients. 

Rub inside of the container it's being stored in with the cut lime.  Cover & let sit for about 1 hour prior to serving.  Serve with chips!

Enjoy!

 

Super Bowl Sunday Funday...

Happy Super Bowl 2011!!!  I had to work until 7pm today so I wasn't able to cook, but I thought I'd share some of my favorite "watching football foods."  I don't have any pictures, but I can assure you...these are my stand-by recipes, and they are good. 

{Football Dip}

1 pound ground beef
1 brick cream cheese, softened
1 jar salsa
1 package mexican cheese blend
small amout of taco seasoning

Preheat oven to 400 degrees. Sprinkle ground beef with taco seasoning; cook & drain.  Mix small amount of salsa into cream cheese.  Spread cream cheese into bottom of 9" square baking dish.  Cover with salsa, beef & top with cheese.

Bake for 15 minutes.  Serve warm & with tortilla chips.


{Party Cheese Ball}
{Recipe courtsey of Kraft Foods}

2 packages cream cheese; softened
1 package shredded sharp cheddar cheese
1 Tablespoon finely chopped onion
1 Tablespoon finely chopped red pepper
2 Teaspoon Worchestershire sauce
1 tsp. lemon juice
1/8 tsp. cayenne pepper
1 Cup chopped pecans

Beat cream cheese & cheddar in small bowl with mixer until well blended. 
Add all remaining ingredients except nuts; mix well.  Place cheese mixture into middle of saran wrap.  Wrap, and roll into a ball.  Refrigerate several hours.  Roll in nuts.  Serve with crackers.


{Hot Artichoke Dip}
Recipe courtsey of my aunt, Patti Green 2005

2 Cans Artichoke hearts; drained & chopped
1 Cup sour cream
1 Teaspoon garlic powder
1 Pinch cayenne powder
1 1/2 Cups shredded mozzarella
1 Cup grated real parmesan cheese

Mix together & place in a greased 9x9 baking dish.  Sprinkle top with paprika. 
Bake @ 350 degrees for 30 minutes or until hot & bubbly. 
Serve hot & with tortilla chips.

*this one is my favorite.  I think anyone who comes over to our house for any sort of occasion is probably sick of this one.  That's how much I make it.


{Tex Mex Black Bean Dip}
{Recipe courtsey of Cooking Light & Patti Green}

1 Teaspoon extra virgin olive oil
1/2 Cup chopped onion
2 cloves garlic; minced
1 14.5 oz can petite diced tomato
1/3 Cup bottled picante
1/2 Teaspoon chili powder
1/2 Teaspoon cumin
1 Can black beans; drained & rinsed
1/4 + Cup monterey jack cheese
1/4 Cup cilantro
1 Tablespoon lime juice

Heat oil, cooking onion & garlic.  Add tomato & next 4 ingredients.  Cook about 5 minutes or until thick; stirring constantly.  Remove from heat, mash partially.  Stir in cheese, cilantro & lime juice.  Serve warm & with tortilla chips.

{Sheep Herder's Dip}
{Recipe courtsey of my mother}

This recipe is otherwise known as, wait for it....SPINACH Dip.  Tricky, I know.  Somehow my mother managed to get this recipe from The Bun Basket, which was a deli-type restaurant/bakery that used to be located in Grand Rapids, Michigan.  Now, I've never known my mom to STEAL* anything.  I just wonder how she "obtained" this one.  Oh Mom, you're now probably mortified...

10 oz. frozen spinach; chopped fine & very well drained
1 cup Hellman's Mayonaisse
1 cup sour cream
1 package Knorr's Vegetable Soup Mix
1 can {8oz.} water chestnuts; finely chopped
3 chopped green onions; finely chopped

Squeeze all moisture out of chopped spinach, add water chestnuts & green onions.  Add remaining ingredients.  Mix very well, chill.  Serve with crackers or serve inside round loaf of pumpernickle bread, hollowed out & use with bread for dipping.