8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup Frank’s Redhot Original Cayenne Pepper Sauce or Frank’s Redhot Buffalo Wing Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) White Premium Chunk Chicken Breast in Water, drained
HEAT oven to 350°F. Place cream cheese into deep baking dish. Stir until smooth.
MIX in salad dressing, Frank’s RedHot Sauce and cheese. Stir in chicken.
BAKE 20 min. or until mixture is heated through; stir. Garnish as desired. Serve with crackers or vegetables.
Credit: FRANK’S® REDHOT® BUFFALO CHICKEN DIP Recipe | Frank’s® RedHot®.
A layered, hot cheesy dip with all of the great pizza flavours including pizza sauce, cheese, pepperoni, olives and green peppers. Serve with some nice crusty bread.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
4 ounces cream cheese, room temperature
1/4 cup sour cream
1/4 cup mayonnaise
1/2 cup mozzarella, grated
1/4 cup parmigiano reggiano (parmesan), grated
1 cup pizza sauce
1/2 cup mozzarella, shredded/grated
1/4 cup parmigiano reggiano (parmesan), grated
2 ounces pepperoni, sliced
2 tablespoons green pepper, sliced
2 tablespoons black olives, sliced
Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.
Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
Bake in a preheated 350F oven until the cheese has melted, bubbling and golden brown, about 20 minutes.
Makes about three dozen bites
1 pound small or medium red potatoes
2 1/2 teaspoons salt, divided
1 1/2 teaspoons minced fresh rosemary
1 tablespoon olive oil
Freshly ground pepper
12 ounces to 1 pound thick-cut bacon
1 cup (8 ounces) sour cream
1-3 teaspoons hot sauce
Salt and pepper
Preheat the oven to 400°F.
Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won’t fall apart during the next steps.
Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 teaspoon salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.
Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.
Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.
2 lb. ground beef
1 large tomato, diced into small cubes
2 packets taco seasoning
3 C. shredded lettuce
2 bricks Philadelphia cream cheese
2 C. shredded Colby/Monterey jack
1 16 oz. sour cream cheese
1 16 oz. jar mild salsa
1 large bag tortilla chips
Brown beef on medium high heat. When almost cooked, add the packets of tacoseasoning and mix well. Remove from heat and let cool. In a bowl, blend together the cream cheese and the sour cream. Once the beef has cooled, layer on the bottom of a 9×13 inch casserole. Layer the cream cheese and sour cream mixture over the beef. Followed by the salsa, tomatoes, lettuce and finishing it off with the Colby/Monterey jack cheese.
Prep time: 15 minutes
Cook time: 30 minutes
1 rustic loaf of bread, unsliced, either Italian or French
12 ounces shredded Monterey Jack cheese
1/4 cup (less or more to taste) chopped pickled jalapeños
1/4 cup chopped green onions, including greens
1/4 cup (4 Tbsp) butter, melted
1 Preheat the oven to 350°F. Slice the bread almost all the way through (not all the way) in a cross hatch pattern, spacing an inch between the slices.
2 Place the shredded cheese in a large bowl. Toss with the green onions and jalapeños. Pour over with melted butter and use your clean hands to toss, to distribute the butter evenly through the cheese.
3 Place the bread on a large sheet of aluminum foil (large enough to wrap the bread) on a baking sheet. Stuff every crevasse with the cheese mixture. Wrap with the aluminum foil. At this point you can make ahead and refrigerate until ready to bake.
4 Place in the oven for 15 minutes. Then uncover the foil from the bread and cook for 10 minutes more, until all of the cheese has melted.
Place on a serving board or plate to serve.
Yield: Serves 8.
Via: Cheesy Jalapeño Pull Bread Recipe