Buffalo Chicken Dip

-Allrecipes

1 (10 ounce) cans chunk chicken, drained

1/3 cup pepper sauce (HEB Flyin Saucy Medium)

1 (8 ounce) packages cream cheese, softened

½ cup Ranch dressing

¾ cup shredded Cheddar cheese

Pico de gallo

 

Heat chicken and hot sauce in a skillet over medium heat until heated through, 3 to 5 minutes. Stir in cream cheese and ranch dressing. Cook and stir until well blended and warm, 3 to 5 minutes.

 

Mix in 1/2 of the Cheddar cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over top.

 

Cover and cook on Low until dip is hot and bubbly, about 35 minutes.

 

Top with pico and serve with celery sticks and crackers.

Greek Layer Dip

This recipe sat on my counter for a least 6 months while I waited for the perfect time to try it. If you love Mediterranean food, this is the dip for you! It makes A LOT, so halve it if you aren't feeding a crowd. 

-Cook's Country

4 ¼ cups hummus
1 ½ cups plain Greek yogurt
1 cup ¼-inch English cucumber pieces
½ cup jarred roasted red peppers, patted dry and chopped
⅓ cup pitted kalamata olives, chopped
3-4 scallions, sliced thin
3 Tbsp. extra-virgin olive oil
2 Tbsp. chopped fresh mint
¼ teaspoon salt
¼ teaspoon pepper
½ cup feta cheese
Pita chips

Spread hummus in a single layer on large, shallow serving platter. Carefully spread yogurt in even layer over hummus.

Combine cucumber, red peppers, olives, scallions, oil, mint, salt, and pepper in bowl. Spoon vegetable mixture in even layer over yogurt. Sprinkle with feta. Serve with pita chips.

CPK's Spinach Artichoke Dip

All I can say is YUM! I've made many versions of spinach artichoke dip, but this one really takes the cake. It does take a few ingredients, and some time to make, but It's Worth It! Suzie made this to go along with the cookies for our holiday cookie exchange, and I liked it so much I just had to have it again! I made it for the Tostitos National Championship game and Brandon and I polished off a good portion of it all by ourselves. It was even good reheated the next day. :)

-Suzie Irwin

¼ cup olive oil
2 tablespoons unsalted butter
¾ cup diced white or yellow onion
1 ½ tablespoon minced garlic
½ cup flour
1 ½ cup chicken stock
1 ½ cup heavy cream
¾ cup grated Parmesan cheese
2 tablespoons dehydrated chicken stock base or crumbled bullion cubes
1 ½ tablespoon freshly squeezed lemon juice
1 teaspoon sugar
¾ cup sour cream
12 ounces frozen spinach, defrosted, drained, wrung out by hand and coarsely chopped
6 ounces canned artichoke bottoms, drained and cut into 1/8 inch slices
1 cup finely shredded Monterey Jack cheese
¾ teaspoon Tabasco Sauce (I'd use a little less next time)
Blue and white corn tortilla chips

In a large saucepan, warm olive oil and butter together over medium heat. When butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.

Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden blonde color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Add the Parmesan, chicken base or cubes, lemon juice and sugar and stir until thoroughly blended.

Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce and stir until the ingredients are thoroughly combined and the cheese in melted. Transfer to a warmed serving dish and serve immediately, accompanied by blue and white corn tortilla chips

Guacamole

I'm not sure you can really call this a recipe, but this is the way my family has always made guacamole! :)

2 large avocados
Pace picante salsa and/or El Pato for more heat
Garlic Powder, dash or so to taste
Salt, to taste

Halve avocados and remove pits. Roughly mash with a fork. Add salsa (approximately 1 Tbsp or so), and season with garlic powder and salt to taste. Best if eaten right away, but if you need to keep it for awhile, one of the avocado pits will help the guacamole from turning brown.

French Fries & Aioli

On his mission in the Canary Islands, Brandon and his companions used to make aioli to serve with french fries or spanish tortillas. A couple of weeks ago, he made some french fries and some of this delicious aioli. I had him make some more for us today for lunch - yum!

-Brandon

French fries

Peel and cut potatoes using the large grid on a french fry cutter or a large knife

Place in a large bowl and cover with cold water while waiting for oil in deep fryer to come to 375-400

Remove from water and pat dry using paper towels

Fry potatoes until they float to the top and are lightly browned (do not crowd the fryer - fry in batches if making a lot)

Wait until oil comes back up to temperature before adding the fries back to the oil for a second fry. Fry until crisp and golden brown - remove to paper towels to drain and salt immediately.

Alioli

Crack 1 egg in a small bowl

Add 3-4 minced garlic cloves and a pinch of salt

Add a small handful fresh parsley, if desired

Using an immersion blender, gradually add olive or canola oil until the mixture thickens and resembles mayonnaise.

Add approximately 1/2 tsp. red wine vinegar or lemon juice, if desired

Add more salt to taste

Best if chilled before serving

Mango Salsa

I love the savory/sweet flavors of mango salsa. This recipe is a combination of several different recipes and was quite tasty!

3 medium ripe mangos, peeled, pittted and diced
1-1/2 cups diced seeded roma tomatoes
1 can (4.5 oz) chopped green chilies or if you like more heat: 2 jalapenos, seeded and finely chopped
1/4 cup each diced green, red and yellow bell peppers (whatever you have on hand)
1/4 cup chopped green onions
2 Tbsp. lime juice
3 garlic cloves, minced
4 -1/2 tsp. chopped fresh cilantro
1 Tbsp. sugar
1-1/2 tsp. lime zest
1/2 tsp. salt
1/4 tsp. pepper

Combine all ingredients in a large bowl. Cover and refrigerate for 4 hours or overnight. Serve with tortilla chips.

Fluffy Fruit Dip

Fruit has all it's own yummy sweetness, but special functions often necessitate some additional goodness!

1 (8 oz) pkg. cream cheese, softened
1 (8 oz) container Cool Whip, thawed
1 small jar Marshmallow Fluff
1/8 tsp lemon extract (or flavor of choice)

Beat cream cheese and Marshmallow Fluff until smooth, fold in Cool Whip and lemon extract.

Hot Artichoke Dip

This dip is delicious and wonderful served with cubed french bread.

-Kacee Carlson

1 can artichokes (14 oz or so) (Reese Artichoke Hearts)
1 cup mayo
1 cup grated Parmesan cheese
1 cup grated Mozzarella cheese
1/8 - 1/4 tsp. garlic powder, if desired

Finely chop artichokes and combine with mayo, Parmesan and mozzarella. Cover with foil and Bake at 350 for around 30 minutes.

Roasted Raspberry & Chipotle Cream Cheese Dip

1 (8 oz) package cream cheese, room temperature
Fischer & Wieser Roasted Raspberry & Chipotle Sauce (check your Costco)

Pour sauce (approximately 1 cup) over cream cheese and serve with Wheat Thins.

Avocado Dip (Not Guacamole)

-Ingrid Hoffman, Food Network

1 avocado (Hass)
1/3 cup mayonnaise
1/3 cup cream cheese
1 jalapeno, seeded and chopped.
2 scallions, white and light green part only, chopped
1 lime, juiced
Salt and freshly ground black pepper

Place the avocado, mayonnaise, cream cheese, jalapeno, scallions, and lime juice into a blender or small food processor. Blend for 1 minute or until you have a smooth paste. Season with salt and pepper, to taste. Serve as a dip for the Sweet Potato Oven Fries.

Queso

-Brandon

1 lb. white American cheese (from the Deli counter)
4 oz. can green chiles (or less - to taste)
3/4 to 1 cup whole milk
1-2 Tbsp. sliced jarred jalapenos, chopped
1 Tbsp. jalapeno juice from jar
Additional milk as needed

Put all ingredients in a double boiler. Stir consistently until cheese is melted and mixture is smooth. Add more milk as needed to reach desired consistency. Serve with tortilla chips and more jalapenos on the side.

Summer Seafood Salsa

-HEB Cooking Connection

1/3-1/2 jar Dean Fearing's Sunkissed Apricot Sauce
1 container mild pico de gallo
1 can Miller's Select Jumbo Lump or Lump Crab Meat (optional)

Combine all ingredients in a bowl and mix. Serve with tortilla chips.

By the Sea Olive Oil Dip

-Kari Emerson, Dry Creek Ward; Healthy Meals Enrichment

Extra virgin olive oil
Balsamic vinegar - sulfur free
Red pepper flakes
Dried basil
Crushed garlic

In a bowl pour olive oil. Add pepper flakes, basil and garlic. let sit for 20 minutes. Add balsamic vinegar to taste. Dip bread into mixture and enjoy!

Caramel Dip

-Shannon Montez

In a medium-sized glass bowl:
1 bag caramels, unwrapped
1/4 c. butter or margarine

Microwave for 3 minutes. Stir until smooth.

Add:
1 can sweetened condensed milk

Stir until smooth. Enjoy with apple slices, over ice cream, for dipping bananas, grapes, drizzle over pears. Keeps well in fridge. Reheat in microwave, 30 seconds or until hot.

Pumpkin Dip

-Dry Creek Ward YW Cookbook, 121, Carol Geddes

1 small (8 oz) container Cool Whip, thawed
1 (8 oz) pkg. cream cheese (room temp.), cut into small chunks
1 small (15 oz) can pumpkin
1 small (3.4 oz) box vanilla instant pudding
1 tsp. pumpkin pie spice
1 tsp. cinnamon

Place cream cheese and pumpkin in a large mixing bowl. Beat until mixture becomes smooth. Using a large spoon, stir in pudding mix, pie spice and cinnamon and then gently fold in Cool Whip. Place the mixture in a covered container and place in the refrigerator to chill.
This is so yummy and great with graham crackers (Honey Maid sticks are great), Teddy Grahams, and gingersnaps.