DAVID
HEFLIN
Buffalo Chicken Dip
2 pkgs. Cream Cheese
1 pkgs. Shredded Mozzarella Cheese
1 bottle Cookies Hot Sauce
1 bottle Ranch or Blue cheese salad dressing
1 can of chicken (drained)
Coat crock-pot with non-stick cooking spray. Cut up the cream cheese into cubes and line the bottom of the pot. Mix remaining ingredients together and pour over cream cheese. Cook until cream cheese is melted. Serve with tortilla chips
Appetizer Recipes
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Chicken Wings
Makes 8 servings of 4 wings
Total Time 1 hour 30 minutes
Ingredients
2 cups all-purpose flour
1 tsp. paprika
1/2 tsp. cumin
1 tsp. cayenne pepper
1 tsp. salt
32 chicken wings
1/2 cup butter
1 tsp. garlic powder
11/2 cup hot sauce such as cayenne pepper sauce
Salt and pepper to taste
Oil for frying (should be enough oil to completely cover wings)
Directions
Combine flour, paprika, cumin, cayenne pepper and 1 teaspoon of salt in a bowl. In a separate, large bowl, place wings and mix with the spices thoroughly. Place a plastic wrap over the bowl and refrigerate for 60 minutes (or longer!).
Preheat oil to 350 degrees F. You should have enough oil to cover the wings you are cooking completely.
Combine the butter, garlic powder, and hot sauce in a medium pot. Stir over a low heat until the butter is melted and the ingredients are mixed well. Set the sauce aside.
Fry wings in the 350 degree oil for 10 to 15 minutes, or until the wings are golden brown. Remove the wings to a plate with paper towel and pat dry to remove excess oil. Combine wings and hot sauce mixture in a bowl.
Enjoy!
Chili Dog Nachos
Makes A bunch!
Total Time 15 minutes
Directions
Layer medium thick tortilla chips on a large serving dish. Top with sliced bite-sized grilled hot dogs. Layer previously cooked chili (see recipe on page 45) on top of chips and hot dogs . Cover with shredded sharp yellow cheddar and Monterey Jack cheeses (subtle and will melt well). Garnish with guacamole, sour cream, jalapenos, and cilantro.
Enjoy!
Hot Spinach and Artichoke Dip
Makes 1 batch
Total Time 5 minutes!
Ingredients
1 cup thawed, chopped frozen spinach
11/2 cups thawed, chopped frozen artichoke hearts
6 oz. cream cheese
1/4 cup sour cream
1/4 cup mayonnaise
1/3 cup grated Parmesan
1/2 tsp. red pepper flakes
1/4 teaspoon salt
1/4 tsp. garlic powder
Directions
Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid. Heat cream cheese in microwave for 1 minute or until hot and soft. Stir in rest of ingredients and serve hot with crusty bread or baked pita chips.
Enjoy!
Veggie Tray and Dip!
Tips and tricks...veggie trays are always popular as an easy to prepare and easy to eat snack for special events. While store-bought always works, jazz up your veggies with special presentations and home made dip! Delight your guests with simply-carved veggies. A small effort can yield large improvements in taste and presentation. For a simple dip that mouths will remember, add 2 Tbsp. hot pepper sauce, 1/2 tsp. of cayenne pepper, and 1/2 tsp. of chili powder to a 16 oz. bottle of Ranch salad dressing. (or substitute plain nonfat greek yogurt for the ranch dressing for a healthy alternative).
Snap!
Bacon and Swiss Cheese Dip
1 - 8oz package cream cheese
1/2 cup mayo
1 cup grated Swiss cheese
2 tbsp chopped green onions
8 slices bacon - cooked and crumbled
1/2 cup crushed butter flavored crackers
Soften cream cheese in medium mixing bowl. Add the next three ingredients mixing well. Transfer to a small baking dish. Top with the bacon and crackers. Bake at 350 degrees for about 20 minutes or until bubbly. Serve with crackers.
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