Buffalo Chicken Dip

Buffalo Chicken Dip

-2 blocks of Cream Cheese
-2 large cans(12 oz) of white chunk chicken, drained 
-1 bottle (6 oz) Hot Sauce (we like Texas Pete)
-1 cup shredded cheddar cheese (divided)
-1 4 oz container of Blue Cheese (leave out a bit to sprinkle on top) 

Soften Cream Cheese a bit in the microwave. Add hot sauce, 1/2 cup cheddar cheese, blue cheese and both cans of chicken (it's best if you shred the chicken with a fork a bit before adding it)

Mix well and spread into a 8 1/2 x 11 glass casserole dish. Top with 1/2 cup shredded cheddar cheese and the remainder of the blue cheese. Bake at 350 for 20-25 minutes (don't let the edges burn) and serve hot with tortillia chips. 

You can also prepare this ahead of time and warm it up in the microwave, it still tastes just as good.

Cookish: Snacktime

Artichoke Dip

1 can artichokes, drained and chopped

1 8 oz block of cream cheese

1/3 cup of mayo

1 pkg Sargento premium blends, Parmesean and Romano

black pepper

garlic powder

crackers, for serving

Preheat oven to 350. Put the cream cheese in a microwave-safe container and zap for about 30 seconds, or til soft. Mix with the mayo, add the artichokes, and about 3/4 the bag of cheese. Add some black pepper and garlic powder to taste. Place dip in a glass pie dish or similar receptacle, cover the top with the remaining cheese and bake until hot & bubbly, about 15 minutes.

Serve with crackers. Yum.