by Cate Bogue | Apr 27, 2018
TACO DIP (courtesy of Closet Cooking) (makes 2-4 servings) I doubled the recipe here and cooked in a larger dish to accommodate a crowd. 1/2 pound ground beef 4 ounces cream cheese (room temperature) 1/2 cup sour cream 1/4 cup mayonnaise 2 green onions (sliced) 1...
by Cate Bogue | Apr 27, 2018
BUFFALO CHICKEN DIP 8 oz. pkg. cream cheese, softened 1/2 cup blue cheese dressing 1/2 cup FRANK’S REDHOT Pepper Sauce or FRANK’S REDHOT Buffalo Wing Sauce 1/2 cup crumbled blue cheese or shredded mozzarella cheese 2-3 cooked chicken breasts, shredded (or...
by Cate Bogue | Apr 27, 2018
MEXICAN GAZPACHO 1 1/2 cups chilled Clamato juice, or 1 cup tomato juice and 1/2 cup bottled clam juice 1/4 cup ketchup 1/4 cup fresh lime juice 1 teaspoon hot sauce such as Tabasco 1 teaspoon salt, or to taste 1/2 cup finely chopped white onion 1/4 cup chopped fresh...
by Cate Bogue | Apr 27, 2018
MEXICAN ARTICHOKE DIP 1 c. light mayo (or, fat free) 1/2 cup Parmesan cheese, grated 1 c. soft breadcrumbs 1/2 tsp. Worcestershire sauce 1/2 tsp. hot pepper sauce 1/2 tsp. garlic powder 2 cans (14 oz. each) artichoke hearts, drained and roughly chopped 1 can (4 oz.)...
by Cate Bogue | Apr 27, 2018
QUICKER BUFFALO CHICKEN DIP 1 rotisserie chicken, boned and shredded 1 package (8 ounces) cream cheese, softened 1 cup shredded cheese (mozzarella or your favorite) Hot wing sauce, to taste Mix all ingredients together, and heat in oven at 350 degrees until mixture is...
