Buffalo Chicken Dip
Large can of Chicken (or 3 boneless breasts)
6oz. Franks Red Hot Sauce
1/2c. Blue Cheese Dressing (or Ranch)
1 Stalk of Celery
8oz. Light Cream Cheese
Shredded Cheddar
Drain chicken and add to skillet. Add hot sauce, blue cheese dressing, celery, and cream cheese. Stir together until cream cheese is melted. Transfer to serving dish and sprinkle with shredded cheddar, let it sit until melted. Serve with Tostitos Scoops.
Beer Cheese Recipe:
1 jar of Kraft Old English Cheese
1 block of softened Philadelphia Cream Cheese (I use the 1/3 less fat and works fine)
green onion to taste (I use 1-2 pieces, finely chopped)
Mix together using using mixer. Serve with bite size pieces of cut up baguettes.
Ina Garten Guacamole: ***The only thing I do differently is double the Tabasco***
4 ripe Haas avocados
3 tablespoons freshly squeezed lemon juice (1 lemon)
8 dashes Tabasco sauce
1/2 cup small-diced red onion (1 small onion)
1 large garlic clove, minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced
Cut the avocados in half, remove the pits, and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.
