Buffalo Chicken Dip
1-2 packages or large cans of white meat chicken (depends on how meaty you want dip to be)
1-2 packages of cream cheese (depends on how much you like cream cheese!)
1 bottle of buffalo wing sauce (Sam uses Hooters b/c it’s less vinegary)
few drops of hot sauce
regular bottle of ranch dressing
package (2 cups) of grated cheddar cheese
tortilla chips (the Scoops work perfectly!)

Preheat oven to 350.  Pour chicken out and shred it some more with a fork so that there are no big clumps. In a bowl combine chicken, buffalo wing sauce and hot sauce.  Spread cream cheese on bottom of a baking dish.  Pour chicken mixture on top.  Top with ranch then sprinkle cheddar cheese on top. Bake until it’s all melted and chicken is cooked.  Serve hot with chips!

Barbecue-Bacon Party Spread
2 pkg (8 oz each) cream cheese, softened
1/2 cup BBQ sauce
1 pkg (2.1 oz) fully cooked bacon, chopped
1 small tomato, chopped
1/2 cup chopped green peppers
3 green onions, sliced
1 cup shredded cheddar cheese

Spread cream cheese on large platter; drizzle with BBQ sauce.  Top with all remaining ingredients.  Serve with Triscuit thin crisps or Wheat Thins!

Sam’s Jalapeno Poppers
pair of rubber gloves (to wear when you cut open jalapenos and scoop out seeds!)
10 jalapeños
1 8oz block of cream cheese, room temperature
1 cup monterrey jack cheese, shredded
10 slices of bacon
Salt, pepper, garlic powder and onion powder to taste

Put on rubber gloves to protect your hands. Cut jalapeños in half and remove seeds and membrane.  Cut bacon slices in half.
Mix cheeses and spices.  Fill jalapeño halves with cream cheese mixture, wrap each with bacon and hold bacon on with a toothpick.

I grilled the stuffed jalapeños bottom side down for about 15-20 minutes until the bacon on the bottom was crispy.  Then I transferred all the jalapeños to the oven and broiled them for about 15-20 minutes to cook the bacon on top. (Don’t flip the jalapeños on the grill because all the cheese oozes out)

Greek Sushi from Sam’s wife Erin
Sushi
Hummus, any flavor (we like roasted red pepper)
Baby leaf spinach
Cucumber, chopped
Tomatoes, chopped
Red onion, chopped
Calamata or black olives, sliced
Feta cheese crumbles
Tortillas/wraps

Spread thin layer of hummus on wrap and top with layer of spinach. Add cucumber, tomato, onion, olives and feta as desired. Roll up a number of these tightly and place in fridge at least 1 hour. Remove from fridge and slice crosswise into 1/2 inch pieces.

Serve with Greek Sauce (recipe below).

Greek Sauce
16 oz plain yogurt
2 Tbs extra virgin olive oil
1/2 lemon, juiced
Salt and pepper to taste
1 Tbs dill
3 cloves garlic

Process in food processor/blender and let set 1 hour in fridge.

Spicy Piggies in a Blanket!
3 tubes crescent rolls
48 cocktail franks
1 cup shredded cheese
sliced, jarred jalapenos
1/2 cup Dijon mustard
2 tablespoons sour cream

Preheat oven to 375 and spray cookie sheet with non-stick spray.  For the dipping sauce, mix together Dijon mustard and sour cream.  Chill sauce until serving.  Separate dough from 2 packages of crescent rolls into 16 triangles.  Cut each triangle in half. Place cocktail frank on widest end of each triangle.  Sprinkle cheese and jalapenos over the frank before rolling.  Roll each up tightly.  Place on cookie sheet and back 12-15 mins or until golden brown.

Barbeque Bacon Party Spread
2 pkg. (8 oz. each) Cream Cheese, softened
1/2 cup  Barbecue Sauce
1 pkg. (2.1 oz.) Fully Cooked Bacon, chopped
1 small  tomato, chopped
1/2 cup chopped green peppers
3   green onions, sliced
1 cup Shredded Cheddar Cheese

SPREAD cream cheese on large platter; drizzle with barbecue sauce. TOP with all remaining ingredients. SERVE with TRISCUIT Thin Crisps or WHEAT THINS Original Crackers.

Jalapeno Popper Dip
2 (8 ounce) packages cream cheese, softened
1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
2 ounces canned diced jalapeno peppers, drained
1 cup grated Parmesan cheese

Stir together cream cheese and mayonnaise in a large bowl until smooth. Stir in green chiles and jalapeno peppers. Pour mixture into a microwave safe serving dish, and sprinkle with Parmesan cheese. Bake at 375 degrees for 30 minutes.



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