Friday's recipes (8/19/11): Buffalo Chicken Dip, Pizza Dip - WSMV Channel 4

Friday's recipes (8/19/11): Buffalo Chicken Dip, Pizza Dip

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8oz cream cheese, softened
½ cup Ranch or Blue Cheese salad dressing
½ cup Nance's buffalo wing sauce
1 cup Mozzarella cheese, shredded or Sargento's Mexican Shredded for some extra "kick"
3-4 chicken breasts cooked, cooled and chopped (may use 2 cans(12.5 oz each) Swanson White Premium Chuck Chicken Breast in Water, drained, if you are in a pinch)

Heat oven 350 degrees. Serving: 4 cups

In a medium size bowl, mix the soften cream cheese, salad dressing, cheese and Nance's sauce until thoroughly blended, then add the chicken. Place mixture in a baking dish and bake 20 minutes until mixture is heated thoroughly. Garnish as desired and serve with crackers or Tostitos.


Pizza Dip

"Please plan ahead,,which is what I love to do!! This recipe needs to set in the refrigerator for at least one hour so I like to do this at night and let it sit in the refrigerator until I am ready!

1-8oz pkg cream cheese, softened
2 t fresh minced garlic (or to taste)
1 pinch dried oregano
1 pinch dried basil
2 cups finely shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 cup pizza sauce
1 small jalapeno pepper, seeded and finely chopped (or to taste) in a pinch use jarred diced
2 tablespoons finely chopped green bell peppers
1 cup finely chopped pepperoni, I use the mini rounds they work perfect and no chopping
1/3 cup chopped black olives (or to taste)
chopped green onions (optional)

In a small bowl combine soften cream cheese with garlic, oregano and basil until well combined. Spread the mixture onto a microwave safe glass 9 or 10 pie plate or a shallow baking dish. Sprinkle 1 cup of mozzarella cheese on top of cream cheese mixture, then ½ cup Parmesan cheese. Spread all the pizza sauce over. Sprinkle with remaining mozzarella and Parmesan cheese. Top with the jalapeno pepper, green bell pepper, pepperoni then olives.

Chill for a minimum of 1 hour. Cover with waxed paper or parchment and microwave for 5-6 minutes, then sprinkle green onions over top before serving.

Bonus: Loaded Baked Potato Dip

3-4 slices of bacon, diced, cooked and drained
1- 16oz container sour cream
2 cups freshly shredded sharp Cheddar cheese
1/3 cup sliced fresh chives
2 t hot sauce

Stir together all ingredients. Cover and chill 1 - 24 hours before serving.

Garnish suggestions: bacon, chives and freshly ground pepper

Serve with potato chips or Special K chips. Store leftovers in refrigerator up to 7 days.

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