FRANK'S® REDHOT® BUFFALO CHICKEN DIP
INGREDIENTS:
8 oz. pkg. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
1/2 cup any flavor FRANK'S® REDHOT® Sauce
1/2 cup crumbled blue cheese or shredded mozzarella cheese
2 cans (12.5 oz. each) SWANSON® White Premium Chunk Chicken Breast in Water, drained
DIRECTIONS:
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.
TIPS:Reduced Calorie Recipe: Substitute neufchatel cheese for the cream cheese, and low fat options for the salad dressing and blue cheese.
Microwave Directions: Prepare as above. Place in microwave-safe dish. Microwave, uncovered, on HIGH 5 min. until hot, stirring halfway through cooking.
Slow Cooker Method: Combine ingredients as directed above. Place mixture into small slow cooker. Cover pot. Heat on HIGH setting for 1 1/2 hours until hot and bubbly or on LOW setting for 2 1/2 to 3 hours. Stir.
Tailgating Tip: Prepare dip ahead and place in heavy disposable foil pan. Place pan on grill and heat dip until hot and bubbly.
Tip: You may substitute 2 cups shredded cooked chicken.
Servings: 4 cups dip | Prep Time: 5 min. | Cook Time: 20 min.
IU Tailgate Con Queso
My own Recipe
2 lb. box of Velveeta
One can diced tomatoes
One small can green chilies, chopped
One pound pkg. Johnsonville Hot Italian Sausage
Cut the skin off of the sausage and brown it well in a frying pan. Chop it to little bits with a spatula. When it's finished cooking (aprox 20 min. on medium), drain it onto paper towels and hold it aside.
Cube the Velveeta and cook it slowly in the microwave ( in a large microwavable container) a minute at a time until it is just melted into a very thick liquid. Add in all the other ingredients and stir. Re heat and enjoy on corn chips or even buns.
Georgia Caviar
Submitted by Tinsley (Irvin) Hayes
2 cans white corn (drained)
2 cans black beans (drained)
2 cans black-eyed peas (drained)
1 diced medium Vidalia onion
1 diced tomato
2 Tbsp. diced jalepenos (optional)
2 Tsp. minced garlic Italian dressing to wet
Salt and Pepper to taste Mix all ingredients.
Refrigerate overnight. Serve with Frito Scoops or tortilla chips. It's easy and everyone loves it. It can also serve as a side salad to anything you grill! Enjoy and GOOOOOOOOO DAWGS! Sic' em! Woof, Woof, Woof!
Ruth Spanogle's (Michigan State Style) Artichoke Dip
Ingredients
14 oz. can hearts of palm artichokes (drained and chopped)
4oz. of cream cheese
1/2 cup parmesan cheese
1 cup Mayo
1 Tbsp. garlic powder
2 Tbs. dill weed
Prepare
Drain and chop can of artichokes, mix all else with them. Pour into a baking dish
and bake at 350 degrees for 20-25 minutes.
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Rose Yount's Marinated Vegetables
1 can French cut style green beans
1 can shoe peg corn
1 can English peas
1 cup chopped onion
1 cup chopped celery
1 cup sugar (substitute another sweetener to reduce calories)
2/3 cup white vinegar
1/4 cup olive oil
- Mix sugar, vinegar and oil in a sauce pan and heat until sugar melts.
- Drain all vegetables and combine them in a bowl.
- Add sugar mixture to the vegetable bowl.
- Toss the mixture and allow it to marinate.
This veggie dip is very good with corn chips, crackers of all types and toast triangles. It can be a real low fat treat.
Cherie Spragg's Hot Mustard Dip
Hot
Mustard Dip
About
20 Hungarian Hot peppers or any hot pepper of choice (adjust to taste)
1
cup yellow mustard
1
cup vinegar
1
½ lbs brown sugar
¾
cup flour
Clean
and grind peppers without seeds (with seeds hotter)
Mix
peppers, mustard, brown sugar together and cook on med heat for
25-30
minutes, slowly stir in ¾ cu flour (adjust for thickness)
Cook
for 10 more minutes, then hot water pack.
Makes
about 4 pints
PS: Can add horseradish if you like
