I became slightly obsessed with dishes featuring buffalo chicken before Michigan State’s massacre of Michigan (Go Green!) at Spartan Stadium, when I was welcomed into a random tailgate, handed an empty plate, and immediately found myself facing a crockpot filled with a delicious buffalo chicken dip. JACKPOT!
Although this dish isn’t a “dip” it’s still a delicious buffalo chicken appetizer that is surprisingly simple to make and won’t disappoint at your next get-together.
2 cups chicken breasts, cooked and shredded (or finely chopped)
1/4 cup Frank’s Hot Sauce (use less for milder flavor)
1 tablespoon butter, melted
1/4 cup crumbled blue cheese or your favorite all natural blue cheese dressing
24 wonton wrappers
1. Preheat oven to 375 degrees.
2. Place chicken, hot sauce, and butter in a medium mixing bowl and stir together using a wooden spoon.
3. Spread out individual wonton wrappers onto a baking sheet.
4. Spoon about one tablespoon of the chicken mixture into each wonton wrapper, keeping the chicken to one side so that you can fold the other side over the top. Sprinkle on a little blue cheese (or drizzle a little blue cheese dressing) over the chicken in each wonton wrapper.
5. Dip your finger in water and outline the edge of 2 wonton wrappers. Fold wonton wrapper over the filling with edges touching. Push edges together to seal. Spray lightly with olive oil.
6. Bake for 12-15 minutes, until edges are lightly browned. Let cool for about 5 minutes before eating.
BEWARE! If you make this Baked Pimento Dip, you will not be able to stop eating it. Yes, this appetizer is absolutely delicious. Appetizer?? Can’t it be a whole meal?? I don’t see why not. After all, I didn’t even have to make any alterations to the recipe to satisfy my taste buds, which is a miracle in itself.
I baked the Pimento Dip on Christmas Eve, and it was a hit with the entire family. Although it doesn’t exactly go along with 99% of the population’s New Year’s resolutions…a girl can cheat once in a while, right? Right! Enjoy!
10 Slices Bacon
1 Pound Cheddar Cheese
1 4-ounce jar Pimentos
1 cup Mayonnaise
1/2 Teaspoon Salt
1/4 Teaspoon Cayenne Pepper
1/2 Teaspoon Granulated Garlic
1 Bunch Green Onions, Diced
Cut bacon into 1/2 inch pieces then cook until crispy. Drain bacon on paper towels. Set aside.
Shred cheese then add to a medium-sized mixing bowl. Add cooked bacon, pimentos, mayonnaise, salt, cayenne pepper and garlic then mix well until all ingredients are thoroughly incorporated. Fold in green onions.
Spread cheese mixture into a serving bowl and refrigerate until ready to serve. Serve as a sandwich spread, atop burgers or with crackers, pita wedges, celery sticks or anything else!
This post is making me extremely depressed. I absolutely loveddddd these rolls when I made them a few months ago, and when I went back to the website to retrieve the recipe, it was gone! How dare they?! I feel deprived, betrayed, depressed…but this is what Google is for. I found the recipe on a different website, and I know it’s the right one because I do remember putting olives in the rolls, thinking it was a little odd, and then thanking the recipe because I was clearly in the wrong. Delicious appetizer!
Crescent Rolls with Feta & Spinach
- 2 tubes Pillsbury (or whatever brand) crescent rolls, 8 ct.
- 4 oz. crumbled feta cheese
- 4 oz. shredded mozzarella cheese
- 3 oz. fresh baby spinach (about half of a pre-washed bag), chopped
- 2 oz. black olives, finely diced (optional)
- 1 egg white, beaten
- 1/4 tsp. red pepper flakes
- dash of salt and pepper
- Preheat the oven to 350 degrees.
- Chop the spinach and olives and put them in a large mixing bowl. Add the feta, mozzarella, red pepper flakes and salt and pepper. Toss thoroughly and set the bowl aside.
- Unroll the crescent dough and divide into triangles.
- Using a spoon, place small heaps of the spinach mixture on the wide part of the dough triangle.
- Roll them up and place them on a greased cookie sheet.
- Brush them lightly with the egg white.
- Bake for 15 minutes or until golden brown.
- Serve immediately (they’re still good when they’re at room temp, but when they’re warm they’re out of this world good.)
The only thing better than peanut butter pie is hot fudge peanut butter pie. Oh. My. Gosh. Just think of how deliciously smooth and creamy peanut butter pie is, now add an abundance of hot fudge and peanut butter on top! This dessert was a holiday favorite, a delicious twist on a dessert that will never be turned down!
For the pie:
1 chocolate graham cracker crust
1 cup peanut butter
1 package (8 ounces) cream cheese, room temperature
1 tub (12 ounces) Cool Whip, divided
1 jar (11.75 ounces) hot fudge topping, divided
½ cup sugar
For the topping:
2 tablespoons hot fudge
2 tablespoons peanut butter
• In large bowl, beat peanut butter, cream cheese, and sugar until creamy. Fold in 3 cups Cool Whip. Spoon mixture into crust and smooth to edges.
• Remove 2 tablespoons hot fudge from jar and reserve in zip-loc plastic baggie for later. Heat remaining hot fudge according to package directions. Spread on top of peanut butter layer. Refrigerate pie until serving time.
• At serving time, carefully spread remaining Cool Whip on top of pie.
• Knead hot fudge in baggie with hands; cut tiny hole in corner of baggie and pipe over pie. Repeat with 2 tablespoons peanut butter and pipe on pie in opposite direction.
• Serve. If that isn’t making love to your tastebuds, I don’t know what is.
This dip is the best of both worlds – now you can enjoy pizza as an appetizer! I love dips. The only thing that would make this better is a little bit of bacon, because everyone knows that everything is better with bacon. What I like about this recipe is that you can pretty much use the basic “pizza” ingredients and add your favorite pizza toppings to satisfy your taste buds. I’d definitely add bacon. Shocker, I know. I don’t really have much else to say about this dip because, well, it’s a pizza dip and that’s just awesome!
A layered, hot cheesy dip with all of the great flavours of pizza including pizza sauce, cheese, pepperoni, olives and green peppers.
- 4 ounces cream cheese, room temperature
- 1/4 cup sour cream
- 1/4 cup mayonnaise
- 1/2 cup mozzarella, shredded
- 1/4 cup parmigiano reggiano (parmesan), grated
- 1 cup pizza sauce
- 1/2 cup mozzarella, shredded
- 1/4 cup parmigiano reggiano (parmesan), grated
- 2 ounces pepperoni, sliced
- 2 tablespoons green pepper, sliced
- 2 tablespoons black olives, sliced
- Mix the cream cheese, sour cream mayonnaise, mozzarella and parmigiano reggiano and spread it across the bottom of a pie plate.
- Spread the pizza sauce on top and sprinkle on the cheese, pepperoni, green pepper and olives.
- Bake in a preheated 350F oven until the sides are bubbling and the cheese cheese has melted and turned golden brown on top, about 20 minutes.
I’m an appetizer maniac. So when I found a recipe titled “Crack Bread,” I knew I had to try it! The bacon, cheddar cheese and ranch mix make a delicious combination, but I think I’d add a few more things such as garlic (I put garlic on everything), parsley, ham….now my mind is starting to wander. Make sure you get the ingredients as far into the bread slices as you can, or it’s definitely not as good. Enjoy!
1 unsliced loaf of (round is preferable) sourdough bread
8-12 oz cheddar cheese, thinly sliced
3 oz bag Oscar Mayer Real Bacon bits
1/2 cup butter, melted
1 Tbsp Ranch dressing mix
Using a sharp bread knife cut the bread going both directions. Do not cut through the bottom crust. Place slices of cheese in between cuts. Sprinkle bacon bits on bread, making sure to get in between cuts. Mix together butter and Ranch dressing mix. Pour over bread. Wrap in foil the entire loaf in foil and place on a baking sheet. Bake at 350 degrees for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.
Green bean casserole has been one of my favorite dishes for years and years. But as much as I love the original recipe, it was v-e-r-y refreshing to find this recipe and put a new twist on the traditional green bean casserole. The sour cream, onions and cheese give the casserole a lot more taste and the crackers give it a nice touch – enjoy!
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon salt
- 1 teaspoon white sugar
- 1/4 cup onion, diced
- 1 cup sour cream
- 3 (14.5 ounce) cans French style green beans, drained
- 2 cups shredded Cheddar cheese
- 1/2 cup crumbled buttery round crackers
- 1 tablespoon butter, melted
- Preheat oven to 350 degrees F (175 degrees C).
- Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
- Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
- Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.