This year I am going to try and make some different apps and fun fall food for football season!! I have all these cool new instruments from tupperware and pampered chef, time to get to work in the kitchen!!
To kick off the college football season, I went with Buffalo Chicken Dip from the kitchen of Theresa Hoopingarner. This dip was a huge HIT and was super delicious!!!
Ingredients:
-2 packages of the all ready cooked Perdue chicken strips
-(2) 8 oz packages of cream cheese (softened)
-1/2 cup of ranch dressing
-1/2 cup of blue cheese dressing
-3/4 cup franks red hot sauce
-1 1/2 cups of shredded cheddar cheese
optional: celery and chicken flavored crackers to dip with
Directions:
1. chop chicken strips finely
2. heat chicken and hot sauce in large skillet over medium heat, until heated through
3. in separate bowl stir cream cheese and dressings, then pour onto skillet
-2 packages of the all ready cooked Perdue chicken strips
-(2) 8 oz packages of cream cheese (softened)
-1/2 cup of ranch dressing
-1/2 cup of blue cheese dressing
-3/4 cup franks red hot sauce
-1 1/2 cups of shredded cheddar cheese
optional: celery and chicken flavored crackers to dip with
Directions:
1. chop chicken strips finely
2. heat chicken and hot sauce in large skillet over medium heat, until heated through
3. in separate bowl stir cream cheese and dressings, then pour onto skillet
4. stir until well blended and warm
5. mix in half of the cheese and transfer the dip to a crock pot/slow cooker
6. sprinkle the remaining cheese over the top, cover and cook on low until hot and bubbly
6. sprinkle the remaining cheese over the top, cover and cook on low until hot and bubbly
Optional cooking method:
place dip in baking dish and cook in oven at 325 until hot and bubbly
place dip in baking dish and cook in oven at 325 until hot and bubbly
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