These are 2 crowd pleasing recipes and really easy which I've collected from co-workers. Not really for dinner, maybe the chicken one - never tried it but I've heard of putting it over rice or pasta. Both are great for parties or get-togethers! Enjoy!
Buffalo Chicken Dip
2 large chicken breasts, cooked through and shredded (if I don't have time I buy a Rotisserie Chicken and use 2/3 of it for this and the rest for leftovers, in a pinch you can use 2 cans of white meat chicken breast)
3/4 cup Frank's Hot Sauce
16 oz. softened cream cheese (for a little more figure friendly you can use 1/3 less fat cream cheese)
1 cup Ranch Dressing (or light ranch)
1 cup shredded cheddar cheese (or low fat)
Preheat oven to 350 degrees. In a large skillet on medium high heat, heat chicken until warmed through and add hot sauce. Once combined, add cream cheese (break it up so it melts faster), ranch and 3/4 c shredded cheese. Stir thoroughly and until bubbling. Transfer to 13x9 oven safe baking dish and top with remaining shredded cheese. Heat in oven until cheese is bubbly and golden about 15-20 minutes.
Serve with tortilla chips, pita bread or toasted french or italian bread. Refrigerate leftovers which are great reheated in the microwave!
Taco Dip
16 oz. softened cream cheese (really needs to be room temperature and you can use 1/3 less fat)
16 oz. sour cream (or light)
1 packet taco seasoning
16 oz. salsa
shredded lettuce
shredded cheese
chopped tomatoes
Whisk cream cheese until softened then add sour cream. Whisk until well combined then switch to a spoon to stir in taco seasoning until well combined then the salsa. Transfer to 13x9 pan and refrigerate at least 1 hour. Just before serving, top with lettuce, cheese and tomatoes to your liking. Serve with tortilla chips- Scoops are great!
Submitted by Shelby
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