Buffalo Chicken Dip

2 lbs. boneless skinless chicken breasts, poached and shredded
1/2 cup Frank's hot sauce
1/2 cup blue cheese dressing
4 oz. Cheddar cheese, grated
4 oz. Monterey Jack cheese, grated
salt and pepper
4 oz. blue cheese, crumbled

Preheat oven to 350 degrees F. 

In a medium mixing bowl, stir together the hot sauce, dressing, Cheddar cheese, and Monterey Jack cheese just until combined.  Salt and pepper to taste.  Gently fold in the shredded chicken and pour mixture into a casserole dish that has been sprayed with a nonstick cooking spray.  Top with blue cheese and back until cheese is melted and bubbly (approximately 30 minutes).

Serve with tortilla chips or crusty bread.

Herbed Cream Cheese Round

2 8-ounce packages cream cheese, softened
1 cup chopped parsley
¾ cup grated Parmesan cheese
¼ cup chopped pine nuts
2 cloves garlic, crushed
1 tablespoon dried basil
¼ teaspoon salt
1/8 teaspoon pepper
1/3 cup olive oil
2 tablespoons butter, melted
2 tablespoons, boiling water

Shape cream cheese into a 5 ½-inch circle on serving dish, making a slight well in center of circle; set aside.

Combine parsley with rest of ingredients. Mix well. Spoon onto cream cheese round; garnish with basil springs if desired.

Cover and chill at least 2 hours.

Serve with crackers or toasted pita triangles.

Taco Dip

1 pound ground beef
1 package taco seasoning
1 container sour cream
1 (8-ounce) cream cheese
1 (2-cup) bag shredded cheese
1 bag shredded lettuce

Brown the ground meat. Add ½ cup water and taco seasoning. Let meat cool. Mix sour cream and cream cheese together in a bowl until smooth. Put mixture into a 9 x 13 pan. When completely cooled, add meat. Add a layer of lettuce and cheese. Serve with tortilla chips.

Loaded Baked Potato Dip

½ cup instant potato flakes
½ cup milk
1 cup sour cream
4 oz. cream cheese
2 green onions, sliced and divided
1 cup sharp cheddar cheese
2 tbsp. bacon bits
chips for dipping

Preheat oven to 350˚F. Mix potato flakes and milk in a large bowl. Let stand for 5 minutes or until milk is absorbed. Add sour cream, cream cheese, and half of the onions. Mix well. Dip will be soft set.

Spoon into a 9-inch pie plate. Sprinkle with cheese and bacon bits.

Bake 15 to 20 minutes or until cheese is melted and dip is heated through. Sprinkle with remaining onions. Serve with chips for dipping.

Jalapeno Popper Dip

2 (8 ounce) packages cream cheese, softened 1 cup mayonnaise
1 (4 ounce) can chopped green chilies, drained
4 ounces canned diced jalapeno peppers, drained
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese
1 cup Panko bread crumbs
1/2 cup freshly grated parmesan cheese

Preheat oven to 350 degrees and spray an oven safe serving dish with non-stick cooking spray.

Using an electric mixer, blend the cream cheese and mayonnaise until smooth. Stir in green chilies, jalapeno peppers, and Mexican and mozzarella cheeses. Spoon this mixture into the prepared baking dish.

Mix together the Panko and parmesan cheese and sprinkle it over the cream cheese mixture.  Spray the Panko and parmesan with a quick spray of non-stick cooking spray.

Bake for 25-30 minutes or until the mixture is hot and the topping is lightly browned.

Bacon-Cheese Dip

1/2 cup sour cream
1 (4 oz.) package crumbled blue cheese
1 (3-oz.) package cream cheese, softened
2 tbsp. diced onion
1/8 tsp. hot sauce
4 bacon slices, cooked and crumbled
Garnishes: chopped fresh parsley, blue cheese crumbles
Assorted crackers

Process first 5 ingredients in a blender or food processor until smooth, stopping to scrap down sides. Stir in half of bacon. Cover and chill 2 hours. Let stand at room temperature 15 minutes before serving. Sprinkle with remaining bacon. Garnish, if desired. Serve with crackers.