It’s no secret I love Buffalo Chicken anything. I have posted Buffalo Chicken pizza, nachos and a macaroni cheese recipes. This dip is amazing. I also have another recipe planned in case you have any leftover. 😉
2-3 cups of shredded Chicken
1/2 cup of chicken wing sauce, I use Sweet Baby Rays, any sauce will do
1/2 cup of bleu cheese dressing, if you hate bleu cheese, use Ranch dressing
5 scallions, white and green parts, divided and cut
1/2 cup celery
1 8 ounce container of bleu cheese crumbles, divided
1 8 ounce block of cream cheese, room temperature
Preheat oven to 350 degrees. I sprayed my pan with a nonstick spray. Combine shredded chicken with wing sauce and bleu cheese dressing. Add half of the scallions to the chicken mixture, save the rest for the top of the dip. Add in one half of the bleu cheese crumbles and cream cheese, save half for the top, add celery. Mix until combined. Bake 20 minutes. Serve with tortilla chips or assorted veggies to be keto friendly. Enjoy!
I grew up in Southern California eating avocados and guacamole since childhood. Any excuse I have to eat guacamole, I make it happen. It’s not just for chips! I put guacamole on tacos, burgers and sometimes just on a spoon! 😂 I lived all of my life buying rock hard avocados, rotten avocados, and brown avocados. So frustrating. I will also tell you how to pick out the perfect avocado, you know the kind that is beautifully green on the inside and ripe too. Just like they show in magazines or on cooking shows. Everyone has their own special ingredients they like to add or not add. I am pretty much a purest when it comes to guacamole. Simple basic ingredients because I want the avocado to be the star.
Here is the trick of buying the perfect avocado. See where the avocado has been picked off of the tree? Kinda looks like a little scab. Take it off, it you see green, your avocado is ripe and ready to eat. I don’t care if it’s hard, it’s ready. If you squeeze your avocado to see if it’s soft and ready to eat, you are bruising it. Trust me on this.
3 ripe Haas avocados, pitted and peeled
1 jalapeño, seeds removed and ribs removed for me, if you like heat chop it all up
1/2 cup red onion, diced fine
1 small clove garlic minced
1 Tablespoon lime juice
1/3 cup cilantro, finely chopped, you may omit this if you don’t like it
1/4 teaspoon cumin
1/2 teaspoon sea salt
Don’t have garlic? Use garlic salt
1 Roma Tomato, finely chopped, seeds removed
Some people add Pico de Gallo
Please do not add mayonnaise or sour cream unless you are making a salad dressing. And if you do, don’t tell me!
Place avocado in a bowl and mash with a fork. I like to have some small avocado chunks in mine. Add the rest of the ingredients and combine.
Serve immediately. Enjoy! See below for the best way to store if you have extra.
I tried this delicious dip at my grandson’s birthday party. My gorgeous daughter in love made this and I knew when I tried it, I had to share it with you. I doubled this recipe which feeds a crowd, this can very easily be cut in half for smaller crowds.
My son and his beautiful wife.
1 pound ground beef
1 pound ground sausage, I used mild but hot would be great too
2 8-ounce packages of cream cheese
2 small packages of original Velveeta
2 cans of Rotel, original
1 can of corn, drained
2 cups of grated cheddar cheese, I used sharp
Add cream cheese, Velveeta, Rotel, and corn to your crockpot. Cook beef (I seasoned mine with pepper and garlic salt), drain and add to crockpot. Cook sausage, drain and add to crockpot. Cook on low for a couple of hours until everything is nice and melty. Stir in additional grated cheese. Once the grated cheese has melted, maintain the dip recipe on low. Serve with you favorite dipping chips. I used Frito Scoops but any sturdy chip works. Thank you Monica 💗💗💗 for the recipe. Enjoy!
I love hot dips. This is so easy to prepare and the prep time is quick. This dip can be baked in the oven or warmed in the microwave. I prefer to bake it in the oven because I think the dip stays hotter longer. This dip is cheesy good.
Hot and bubbly right out of the oven.
1 12 ounce can/jar of artichoke hearts, drained and chopped
1 1/2 cups of mayonnaise
1 cup of sour cream
1 envelope of onion soup mix
1 teaspoon of white pepper, you can use black if you want
2 teaspoons or more of Tabasco sauce or your favorite hot sauce, optional
1 cup of Swiss cheese, grated
Scallions for garnish
Chips, celery, carrots, pretzels or your favorite dippers
Preheat oven to 350 degrees. Drain artichokes and chop. Set aside. In a separate bowl, add mayonnaise and sour cream. Stir to combine. Add the soup mix, pepper, Tabasco if you are including it, and grated Swiss cheese and mix together. Pour dip mixture into a shallow baking dish, I used a 8 x 6 pan. You can also use a pie plate too. Bake for 25 minutes or until hot and bubbly. Garnish with scallions and serve with your favorite dippers. I used organic blue corn chips. Enjoy!
When I serve dips at parties, whether they are hot or cold, I like to put the dip in small ramekins for several reasons. One is that keeps the dip in one place on your plate and you are not chasing it around on your plate. Also, when guest have there own little bowl, they can double dip all they want too! A ramekin also keeps your dip in one place and keeps the other things on your plate free of dip.
I first discovered this recipe 6 years ago at my high school reunion. My good friend Marybeth Fowler made this dip. I found out today that our good friend Debbie Alcala gave Marybeth the recipe. I could not stop eating it. Recently I took it to a party and it was gone in 5 minutes! It’s a warm dip and I use my little 1 quart crockpot to keep it warm. A small crockpot or fondue pot will work too.
1 pound pork sausage, mild or hot (hot really is not that hot or spicy
1 can Rotel tomatoes with green chilis, I buy original but if you want more heat, buy the hot/spicy, DO NOT DRAIN
1 8 ounce block of cream cheese, room temperature (it melts faster)
Tortilla chips or crackers to use for dipping
Pickled jalapeño slices, optional
Brown sausage and cook thoroughly. Crumble it up as it cooks. Drain off excess grease. Add can of Rotel and melt the block of cream cheese. Room temperature cream cheese melts faster and it’s easier to chunk it up in the pan for faster melting. Serve immediately after the cream cheese has melted. Serve warm. Please excuse the steam in the picture below. The dip was hot!
You can serve pickled jalapeños on the side or chop them up and add them to the dip. Stand back and watch it disappear. Enjoy!
28 ounces of artichoke hearts, drained and chopped
3 teaspoons of Webers Roasted Garlic & Herb Seasoning
1/2 cup sour cream
1 cup of mayonnaise
1 1/2 cups shredded Parmesan cheese
Franks Red Hot Sauce, optional
Combine first 5 ingredients in a large bowl and mix come truly. Spread into an 8 x 8 pan or a bread bowl and bake at 350 degrees for 25-30 minutes. Remove from oven and drizzle with Franks Red Hot Sauce, you determine the heat by how much you drizzle on top.
To bake in a bread bowl, simply cut a large hole in the top of the bread. Cut top as if it was a lid. Scoop out bread in the center to make a cavity for the dip. Cover in foil with bread lid on top until dip is heated through and cheese has melted. Reserve bread from inside the loaf for dipping. Cut reserved bread into pieces to dip the artichoke dip with. I always buy an extra loaf if I am serving it with bread.
Serve with tortilla chips, Fritos, crackers or bread from your bread bowl if you choose to bake dip in one. If you are using a bread bowl, wrap bread tightly in foil.
Why That’s Amore? You are going to love how fast and easy this dip is to prepare. If you have a microwave, you are in business!
1 8 ounce block of cream cheese, room temperature
1 tsp of Italian Seasoning
1/8 tsp garlic powder
1/8 tsp onion powder
1 cup grated Parmesan Cheese
1 cup grated Mozzarella Cheese
1 jar pizza sauce, small 8 – 12 ounces
Pizza toppings to your liking, onions, mushrooms, peppers, etc, pictured is sliced green onions
Tortilla chips, Fritos or breadsticks for dipping, pictured is Scoops
Using your mixer, blend cream cheese, Italian Seasoning, onion and garlic powders. Spread in the bottom of a microwave safe pie pan.
Mix Parmesan and Mozzarella in a separate bowl. Sprinkle one half of the cheeses on top of the cream cheese mixture. Top with pizza sauce. Sprinkle remaining cheeses on top of pizza sauce. Add your favorite toppings.
Microwave uncovered on high for 3 – 4 minutes or until heated through. Rotate half way through the cooking time if you do not have a turntable in your microwave. Let set for 1 minute in microwave. Serve with breadsticks or tortilla chips. Enjoy!
I recently went to a party and had a variation of this dip. I asked for the recipe and it was identical to Trisha Yearwood’s recipe. I decided to put my on spin on it. It’s good.
2 11-ounce cans of Mexican corn, drained
2 4-ounce cans of green chiles, drained
1 4-ounce jar of chopped pimentos, drained
1/4 cup of finely chopped onion
1 jalapeño, finely diced (optional)
2/3 cup of grated Parmesan cheese
1 1/2 cups of Monterey Jack cheese, grated
1 cup of Mexican cheese shreds
1 cup of mayonnaise
Corn chips for dipping
Preheat oven to 350 degrees. Combine all ingredients in a bowl except for the chips. Spread evenly into a 13 x 9 pan. Bake for 35 minutes. Serve hot from the oven with corn chips.