Category Archives: cream cheese
My family was invited to watch the LSU/Georgia game at a friend’s house last weekend. It was our first time over to this particular family’s house, and I had heard the husband liked ANYTHING Buffalo, so I knew it would be very easy and satisfying to whip up a Buffalo Chicken Dip!
I also found it the perfect opportunity to try out the beautiful football bowl and spreader I received from Southern Homes & Gardens!
Southern Homes & Gardens is an online store that offers a wide variety of gifts and decor with a southern inspired style. You can see why this Louisiana girl was all too happy to try out a product for them 😉
So, onto my Buffalo Chicken Dip recipe. I didn’t take a pic of EVERY single step, but here are the basics.
This is the cheese I had on hand, but you can use whatever you happen to have! I’ve made this dip with sharp cheddar, mozzarella, anything.
Soften your cream cheese and put it in a medium mixing bowl. Add the can of chicken and break it up. Add shredded cheese.
The next part is up to you, and how hot you want your dip! Since we were partying with people I knew could handle spice, I added the entire 5 ounce bottle to the mix. But how much you want to add is up to you! Add your desired amount of hot sauce, the ranch, and here I add in garlic powder too, but that is optional.
Spread the dip in a glass pan that you’ve sprayed with non-stick spray, and sprinkle the top with more shredded cheese. Put it in a oven that’s been pre-heated to 350.
When it’s done, it will be lightly browned on top and bubbly throughout!
I allowed mine to cool and set up a bit, then transferred the dip to my football bowl.
The little spreader was just perfect for taking a small amount to top off our Tostitos Scoops!
The Buffalo Chicken Dip was a hit but a bit too hot for me.
Buffalo Chicken Dip
1 can chicken, 5 oz
1 cup shredded cheese, divided into (2) 1/2 cups
1/2 cup ranch dressing
1/4 to 3/4 cup hot sauce
1/2 block, or 4 oz cream cheese, softened
garlic powder, optional
Preheat oven to 350, and spray 8 x 8 pan with non stick spray. Put softened cream cheese and can of chicken in medium mixing bowl and break up. Add ranch dressing and desired amount of hot sauce, along with 1/2 cup of shredded cheese. Add garlic powder if desired. Mix until smooth and all cream cheese is broken up.
Bake until cheese is lightly browned and dip is bubbly throughout. Allow to sit for at least ten minutes to thicken.
Visit Southern Homes & Gardens to find unique southern inspired decor. Enter coupon code FALL20 to save 20% on everything!
**DISCLAIMER: I was compensated for this post in the form of free products. Nevertheless, my thoughts and opinions are my own and I would not endorse a product I wouldn’t use myself.
I actually made this recipe for the Saints’ season opener….and we ate it while we watched them lose But since they did much better in the last game, I feel more confident about posting this delicious dip this week! I hope it doesn’t bring bad luck!
So this is actually a really easy, yummy cheesy dip that you make in the slow cooker.
You’ll need about half a block of Velveeta (one pound), a can of Wolf brand chili without beans, a can of Ro-tel (or the generic stuff, as I’ve used here :P), a small block of cream cheese (I think it’s 3 ounces), some chili powder, and some garlic powder.
Start by cubing your Velveeta and cream cheese.
I had left my cream cheese out on the counter for a while so it was kinda hard for me to cube it…mine came out more like chunks. Go ahead and put the Velveeta into the Crock pot first, followed by the cream cheese. Then open up that can of chili and dump it on top.
Next, open up the can of Ro-tel and dump it in…juices and all! DON’T drain the can when you open it.
Sprinkle a little dash of each of the chili powder and garlic powder on top. Put the lid on the slow cooker, and cook on LOW for approximately 3-4 hours. Crock pots vary….you will know it’s done when the top is getting bubbly and all the cheese is completely melted! If you check it and the cheese is melted but the ingredients are not as incorporated as you’d like, stir it up and cook it for a while longer until it looks good!
Not sure if you can see from the pic, but the cream cheese in my dip did not completely melt and every once in a while I’d get a little chunk with a scoop of dip…and I liked it that way! Serve with tortilla chips. Also really good with crackers like Club or Ritz! This recipe easily doubles if you’re serving a bigger crowd 🙂
Carrie’s Who Dat Dip
1 lb. Velveeta
small block cream cheese, 3-4 ounces
1 can Wolf brand chili, No Beans
1 can Ro-Tel, any variety
Cut Velveeta and cream cheese into cubes. Put into crock pot, Velveeta first then cream cheese. Pour can of chili on top, then can of Ro-tel. Sprinkle with garlic powder and chili powder. Cover and cook on LOW 3-4 hours, until cheese is completely melted and bubbly on top. Serve with tortilla chips or crackers.
This recipe was shared at:
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My Girlish Whims’ Your Whims Wednesday
Polka Dots on Parade’s Wow Me Wednesday
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Simply Sweet Home’s Friday Favorites
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Creation Corner’s Friday Link Party
Sugar Bananas’ Sweets This Week
A few days ago, my sister let me know that the Great American Cookies shop closest to us was abruptly shutting down. I wasn’t too sad about this, as I have always thought eating cookies you baked yourself is more fun than eating store bought cookies. There was only one thing on the menu that I loved and thought I might miss: the Red Velvet Brownies. Luckily for me, I found this easy recipe at Hugs & Cookies XOXO, and I knew I wouldn’t have to be missing anything at all. 🙂
So we start with the lineup of ingredients. I promise, you should already have most of this stuff in your house!
The only thing I needed to pick up at the store was a block of cream cheese. Also, you will only need the red food coloring from the package.
Preheat the oven to 350, and spray or line with non-stick foil an 8 x8 baking pan. I sprayed mine because I knew my husband would pretty much be eating them right out of the pan.
We start by combining the melted butter, sugar, vanilla, cocoa powder, and red food coloring (I used half a bottle. The recipe called for a tablespoon but the amount I used was way under.) . Then whisk in your eggs one at a time. The batter will be somewhat thin, and it should look something like this:
Fold in the flour slowly, gradually so that you don’t make a big mess like I did all over my counter. Your lovely red velvet brownie batter is now ready to be poured into the pan you have prepared. Set aside 1/4 cup of the batter.
In a separate bowl, beat together the cream cheese, more sugar, another egg, and some more vanilla.
When this is all blended smoothly as in the above picture, dollop the cream cheese mixture on top of the red velvet batter very carefully, making sure you drop it gently in top and it does not sink all the way to the bottom. By the time you make all the little dollops on top, you should pretty much have it covered, and only need to slightly spread the cream cheese layer out so that the layer is smooth and even.
Now you will take that 1/4 cup of red batter you set aside earlier, and drizzle it over the cream cheese layer. This is why I said having the little measuring cup would make it easy :). Just make as even a drizzle as you can, it’s OK if it’s not perfect. Because the next thing we’re going to do is mess it all up! Take a toothpick and slowly drag it through the surface of the brownies, taking care not too go too deep or too fast (am I still talking about brownies?). Ahem. When you are done, they are ready to go in the oven, and should look something like this:
I baked mine for about 28 minutes, but of course all ovens are different. If I were you I would set the oven timer for 25 minutes, then take them out and do the toothpick test. If they need more time, put them back in for about 3 minutes per interval, checking for doneness in between. Here is my finished product!
As you can see, these are very thick, dense brownies. Mine were very moist.
They were also 100 % delicious. Considering one brownie at “that cookie place” costs about $2.50, and you will probably already have everything you need to make a WHOLE PAN of these, nothing should be stopping you from reveling in red velvet!
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