Buffalo Chicken Dip
Cheesy Bread Dip
Chili Con Queso
Cranberry Cream Cheese Spread
Cranberry Feta Pinwheels
Easy Swedish Meatballs
Marinated Mozzarella
Layered Mexican Dip
Tortilla Pinwheels
Buffalo Chicken Dip
Buffalo Chicken Dip
Joey brought this to the 2021 Christmas party -BIG HIT!
Equipment
- Slow cooker
Ingredients
- 2 Packages Cream Cheese – 8 ounces each
- 4 Cups Cooked and shredded chicken
- 1 Cup Frank's RedHot Original Cayenne Pepper hot sauce
- 1 Cup Ranch Dressing
- 1 Cup Cheddar cheese, shredded,
- 2 Tablespoons Green Onions, chopped Optional
- Blue Cheese crumbles Optional-Joey didn't use
Instructions
- PLACE cream cheese in slow cooker. Top with chicken, Frank’s RedHot, ranch dressing and 1/2 cup of the Cheddar cheese. Cover
- COOK on HIGH 1 1/2 to 2 hours or until heated through. Stir until well-mixed; top with remaining 1/2 cup cheese and sprinkle with green onions. Cover. Cook 15 minutes longer or until cheese is melted. Serve sprinkled with blue cheese crumbles, if desired.
- FLAVORFUL TIPS:• To add some crunch, top with French's® Crispy Fried Onions or Crispy Jalapeños. • Top with blue cheese crumbles instead of remaining shredded Cheddar cheese, if desired.
Cheesy Bread Dip
Cheesy Bread Dip
Audrey made for our 2021 Christmas party
Equipment
- Baking sheet
Ingredients
- 8 ounces Cream cheese
- 4 Cups Shredded cheddar cheese
- 3 Green onions, diced Audrey didn't add
- 1 Cup Mayonnaise
- 1 Cup Sour Cream
- 1 Teaspoon Worchstershire sauce
- Salt & pepper to taste
- 1 Loaves round bread
- Cucumbers or other vegetables
Instructions
- Begin by preheating the oven to 350 degrees F.
- In a large bowl, combine the cream cheese, cheddar cheese, onions, mayonnaise, sour cream, and Worcestershire sauce. Add salt and pepper to taste.
- Cut the center out of one of the loaves of bread. Slice the section of bread that is removed into cubes and reserve those for later.
- Spoon the cheese mixture into the cavity you created in the bread. Place the cheese-filled bread on a baking sheet. Bake for 35-40 minutes or until the cheese is bubbling and starting to darken on top.
- In the meantime, slice the second loaf of bread into cubes for serving. You can also serve the dip with sliced cucumbers for a bread-free option.
Notes
Special note: Audrey made this a little spicer by raiding my spice cabinet and adding something she found there. Sorry – I don’t know what it was.
Chili Con Queso
Chili Con Queso
A football game staple. Best if made in a slow cooker.
Equipment
- Slow cooker
Ingredients
- 1 pound Velveeta prasterized process cheese
- 1 can Chili without beans
- 1 4 ounce can Chopped green chilies
- 4 Chopped green onions Optional
Instructions
- Mix all ingredients in slow cooker (crock pot). Cover and cook until melted and hot. Serve with corn chips.
Cranberry Cream Cheese Spread
Cranberry Cream Cheese Spread
Ingredients
- 8 Ounces Cream cheese, softened
- ½ Cup Dried cranberries, chopped
- ½ Cup Dried apricots, chopped
- 1 Teaspoon Orange zest
- Assorted crackers
Instructions
- In large bowl, beat cream cheese, cranberries, apricots and orange zest until blended.
- Chill until serving.
- Serve with crackers.
Cranberry Feta Pinwheels
Cranberry Feta Pinwheels
Ingredients
- 1 8 ounce package Cream Cheese, softened
- 1 Cup Feta cheese, crumbled
- 1 Cup Dried cranberries, chopped
- ½ Cup Green onions, finely chopped
- ½-¾ Jar Pineapple Jalapeno Jelly
- 4-5 Spinach tortilla wraps
Instructions
- Combine first 5 ingredients, mix well.
- Divide and spread cream cheese mixture evenly on tortilla wraps; roll tightly.
- Wrap in plastic wrap and refrigerate for at least one hour.
- To serve cut into ½-¾ inch slices.
- Makes about 12 pinwheels per wrap.
Easy Swedish Meatballs
Easy Swedish Meatball Sauce
Ingredients
- 1 cup Beef stock
- 1 cup Heavy cream
- 3 tablespoons Flour
- 1 tablespoon Soy sauce
- 1 teaspoon Black pepper
- ½ teaspoon Dried Rosemary
- ½ package Frozen cooked Meatballs, thawed (about 10 ounces)
Instructions
- Whisk together the beef stock, heavy cream, flour, soy sauce, black pepper, and rosemary in a large saucepan until smooth.
- Cook and stir over low heat until thickened, about 10 minutes, stirring occasionally.
- Stir in the meatballs, and continue cooking until meatballs are heated through, about 5 more minutes.
- Can be served over noodles or rice or served as an appetizer.
Marinated Mozzarella
Marinated Mozzarella
Makes a lot – maybe make only half. I like it but not a big hit.
Ingredients
- ⅓ Cup Olive Oil
- 1 Tablespoon Sun-dried tomatoes, finely chopped
- 1 Tablespoon Parsley, fresh minced
- 1 Teaspoon Red pepper flakes, crushed
- 1 Teaspoon Dried basil
- 1 Teaspoon Chives, minced
- ¼ Teaspoon Garlic powder
- 1 Pound Mozzarella cheese, cut into cubes
Instructions
- In large bowl, combine first 7 ingredients; add cheese cubes. Stir to coat.
- Cover, refrigerate at least 30 minutes.
Layered Mexican Dip
Layered Mexican Dip
Aunt Cheelone
Equipment
- 13" x 9" Cake pan
Ingredients
- 16 ounce Can Refried beans
- 1 tub Guacamole or make your own
- 1 cup Sour Cream
- 2 tablespoons Hot Sauce like Tabasco
- 1/4 Onion, minced
- 1 Tomato, chopped
- 16 ounces Shredded Cheddar cheese
Instructions
- Spread each layer in pan. Refrigerate until serving.
- Serve with corn chips.
Notes
Can also add black olives to the onion and tomato layers. Note: grandpa is not a fan of olives
Tortilla Pinwheels
Tortilla Pinwheels
Ingredients
- 1 8 ounce pkg Cream cheese
- 1 4 ounce can Chopped black olives
- 1 4 ounce can Chopped green chilies
- 3 Green onions chopped
- 1 Tomato, seeded, drained and chopped
- 5 Large flour tortillas
Instructions
- Cream all ingredients together.
- Spread onto tortillas and roll up.
- Chill well. Slice and serve with picante sauce