6 Oz Bottle Hot Sauce (I used Louisiana)
1 Tbsp. Onion Powder
8 Oz Bottle Ranch or Blue Cheese Dressing
16 Oz – Grilled Chicken (I used the Fajita Chicken at Wal-Mart)
½ Cup Cheddar Cheese
2 8oz Blocks Cream Cheese
Preheat oven to 350.
Empty bottle of Hot Sause into a medium sauce pan with the onion powder, add heat till it begins to bubble.
As the sauce heats, chop the chicken, and lightly mince some of it. Add it to the Hot Sauce.
Once the sauce begins to bubble a second time, add the full bottle of ranch.
Once the pot begins to boil again, slowly add the cream cheese, mixing it thoroughly to ensure complete melting, and proper mixing.
Once all of the cream cheese is mixed, add the shredded cheddar cheese, mixing thoroughly.
Transfer mixture from the pot, to a baking bowl, add a layer of your favorite cheese to the top and heat in oven for 15 – 20 minutes.
1/2 cup fresh shredded Parmesan cheese
1 1/2 cups Gruyere cheese , divided
10 oz frozen chopped spinach
14 oz marinated artichoke hearts
8 oz cream cheese , softened
2/3 cup sour cream
1/3 cup mayonnaise
2 cloves garlic
1-2 tablespoons olive oil
1 baguette for serving
Preheat oven to 375 degrees.
Defrost spinach and squeeze dry. Chop artichokes.
In a bowl combine parmesan cheese, 1 cup gruyere cheese, spinach, artichokes, cream cheese, sour cream, mayonnaise and 1 clove of garlic, minced. Place into a casserole dish or pie plate and top with remaining 1/2 cup gruyere cheese.
Bake 25-30 minutes or until bubbly and cheese is browned.
Slice baguette into 1/2″ slices. Lightly brush one side of each slice with olive oil. Broil the oiled side for about 2 minutes or just until lightly browned.
Remove from the oven and gently rub each slice with a clove of garlic.
8 ounces cream cheese, slightly softened
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup grated Parmesan
3/4 cup shredded mozzarella
1/2 teaspoon Italian seasonings
1/2 teaspoon garlic powder
1/2 teaspoon ground black pepper
1/4 teaspoon salt
1 (10-ounce) package frozen chopped spinach, thawed and drained (squeeze out excess water)
1 (14-ounce) can artichoke hearts, drained and roughly chopped
Preheat oven to 400-degrees F.
Combine cream cheese, mayonnaise, sour cream, Parmesan, mozzarella, Italian seasonings, garlic powder, black pepper and salt together in a mixing bowl until incorporated. Add in spinach and chopped artichoke hearts and mix to combine.
Transfer mixture to a baking dish and bake until heated through and bubbly, about 20-25 minutes.
1 env. hidden valley original ranch dip mix
1 c greek yogurt, plain
1 c sour cream, light
1 – 10 oz. box frozen spinach, thawed & juice squeezed out
1/3 c water chestnuts, chopped finely
3 green onions chopped
Combine all ingredients. Chill 30 minutes or until just before serving.
Serve with cubed bread, crackers & raw vegetables.