The “big game” will be here before we know it. We would like to share a few of our favorite recipes with you to help you get prepared for The Super Bowl.
Buffalo Chicken Dip
Ingredients:
- 4 boneless skinless chicken breasts - boiled and shredded (5 to 6 cups of shredded rotisserie chicken can be substituted)
- 2 (8 ounces) package cream cheese, softened
- 12 ounce bottle of red hot sauce, or to taste
- 16 ounce ranch salad dressing
- 1 ½ cups shredded Monterey Jack cheese
- 1 ½ cups shredded cheddar cheese
- French bread baguette slices, celery ribs, or tortilla chips for dipping
Directions:
- Preheat the oven to 350 degrees.
- In a medium bowl, stir together the chicken with the bottle of hot sauce and spread in the bottom of a 3-quart baking dish.
- In a medium saucepan, combine the cream cheese and the ranch dressing over low heat until the cream is completely melted and smooth. Pour the mixture evenly over the chicken. Sprinkle the shredded cheese over the cream cheese/ranch layer.
- Bake uncovered for 30 to 40 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving.
Recipe notes:
- You can substitute four (12.5-ounce) cans of cooked chicken, drained, for the chicken breasts.
- Frank’s RedHot sauce is recommended.
- Hidden Valley Ranch dressing is recommended.
- You can substitute bleu cheese for all of the ranch (or half of it).
- Instead of layering the dip, you can mix everything together before baking.
- You can make this dip in a crock pot by adding all of the ingredients (cube the cream cheese), stirring, and cooking on low for 4 to 6 hours, stirring once or twice during the cooking process.
- This can be prepared a day in advance, just cover and refrigerate overnight. You may need to add 5 or 10 minutes to the baking time.
Hasselback Potatoes
Ingredients:
- 8 tablespoons (1 stick) butter, softened
- ½ cup extra-virgin olive oil
- ? cup finely chopped chives
- Kosher salt and freshly ground black pepper
- 6 medium russet potatoes, scrubbed
- Optional extras: minced fresh herbs, spices, grated cheese, bread crumbs, panko crumbs
Directions:
- Preheat the oven to 425 degrees.
- Stir together the butter, olive oil, chives and some salt and pepper in a small bowl.
- Place a potato between the handles of two wooden spoons or two chopsticks. Slice the potato into thin slices, leaving ¼ inch at the bottom unsliced; the spoon handles will prevent you from slicing the potato all the way through. Repeat with the remaining potatoes.
- Put the potatoes on a baking sheet and brush on the butter mixture, making sure to get in between all the slices. Bake until tender and crisp, 55 to 60 minutes.
- If you are adding extras, stuff those into the slits and sprinkle over the top 5 to 10 minutes before the end of cooking. (Total bake time is 60 to 70 minutes for average potatoes. Adjust cooking time as needed.)
- Serve immediately. These potatoes are best straight from the oven while the edges are at their crispiest.
Recipe Notes:
- Leftovers can be refrigerated in an airtight container for up to 5 days.
Easy Spinach and Artichoke Dip
Ingredients:
- I cup thawed, chopped frozen spinach
- 1 ½ cups thawed,chopped frozen artichoke hearts
- 6 ounces cream cheese
- ¼ cup sour cream
- ¼ cup mayonnaise
- ? cup grated Parmesan
- ½ teaspoon red pepper flakes
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
Directions:
- Boil spinach and artichokes in 1 cup of water until tender and drain. Discard liquid.
- Heat cream cheese in the microwave for 1 minute or until hot and soft.
- Stir in rest of ingredients and serve hot.
We hope you enjoy the big game!
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