You always know you’ve found a winning appetizer when you continue to make it again and again, not only to enjoy it yourself but to also watch the reactions of your friends and family when they bite into its absolute deliciousness. That’s exactly what happened when I came across this recipe!
I made this appetizer for Christmas, and I believe my dad’s exact words were, “Don’t bother cooking anymore I’ll just eat this all day.” I knew I got my love for appetizers and dips from someone! I made it again for Valentine’s Day and it was just as delicious, and I can’t wait to make it for a third time!
The addition of cream cheese and ranch, plus the traditional buffalo chicken spiciness, make this appetizer a must-have. The recipe calls for it to be made in layers and that’s how I’ve prepared it both times, but I’ve also heard of people mixing it all together and saying it was just as delicious.
Buffalo Chicken Dip
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
- 1 package (8 ounces) cream cheese, softened
- 1 can (10 ounces) chunk white chicken, drained (I boiled a few chicken breasts instead)
- ½ cup buffalo wing sauce (pretty sure I used more than a 1/2 cup but would recommend tailoring it to your tastes)
- ½ cup ranch salad dressing (don’t feel like you have to limit yourself to a 1/2 cup, I made sure the chicken was covered!)
- 2 cups (8 ounces) shredded Sharp Cheddar cheese
- French bread baguette slices, celery ribs or tortilla chips, optional
- Preheat oven to 350°. Spread cream cheese into an ungreased 1-qt. baking dish.
- Layer with chicken, wing sauce and salad dressing
- Sprinkle with additional hot sauce and then top with cheese.
- Bake, uncovered, 20-25 minutes or until cheese is melted.
Loaded Baked Potato Dip
My dearest mother claims this is her favorite appetizer I’ve ever made, so you know it’s absolutely delicious! If you like loaded baked potatoes, you will L-O-V-E this appetizer.
The original recipe was a little bland for my tastes, so I added a heap of garlic, parsley, basil and pepper, my go-to herbs and spices, to add a little flavor. The extra ingredients are what gave the dip its WOW factor, and I would suggest adding any herbs and spices that satisfy your tastes to really make this a delicious appetizer.
16 ounces sour cream
16 slices (12-ounce package) bacon, cooked and crumbled
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1/3 cup thinly sliced scallions or chives (I used both for extra flavor)
Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite potato chips or pretzel crisps. Dip can be stored in an airtight container in the refrigerator for up to 1 week.
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!