Buffalo Chicken Dip and Spinach Artichoke Dip

It's the season for dips, spreads, and munchables!  We had a nice Christmas Eve meal at my parents and then the (adult) kids came back to our house to spend the night.  They love to get together and play cards and games and we had some nice nibbles prepared for them to enjoy.

First up:  Buffalo Chicken Dip.  When you want the flavor of hot wings but the ease of a dip, this is the one.  Adjust the heat accordingly and serve with celery sticks and Chicken Biscuit Crackers.

2 (10 ounce) cans chunk chicken, drained

2 (8 ounce) packages cream cheese, softened

1 cup Ranch dressing
3/4 - 1 cup hot sauce (I use Louisiana brand)
1 1/2 cups shredded sharp Cheddar cheese

1 bunch celery, cleaned and cut into 4 inch pieces
1 (8 ounce) box chicken-flavored crackers

Heat chicken and hot sauce in a skillet over medium heat, until heated through.  Stir in cream cheese and ranch dressing.  Cook, stirring until well blended and warm.  Mix in half of the shredded cheese, and transfer the mixture to a slow cooker. Sprinkle the remaining cheese over the top, cover, and cook on Low setting until hot and bubbly.  Serve with celery sticks and crackers.   OR you can place into a greased casserole dish and heat at 350 degrees until it's hot and bubbling.

 

Spinach Artichoke Dip
 

You've probably enjoyed the cold version of spinach dip made with the soup mix and served in a bread bowl.  This one takes a different route and is made without mayo and is served hot.  I love both versions, but this one is perhaps better during cold weather.

 

1 (14 ounce) can artichoke hearts, drained

1/2 cup grated Romano cheese

1/2 cup grated Parmesan cheese

1/2 teaspoon minced garlic

1 (10 ounce) package frozen chopped spinach, thawed and drained

1/2 cup heavy cream

1/2 cup sour cream

1 - 1 1/2 cups shredded mozzarella cheese

Preheat oven to 350 degrees  Grease a 9x13 inch baking dish.

In a blender or food processor, place artichoke hearts, Romano cheese, Parmesan cheese and garlic.  Pulse until chopped, but not ground.  Set aside.

In a medium bowl, mix together spinach, heavy cream, sour cream and mozzarella cheese.  Stir in artichoke mixture.  Spoon into prepared baking dish.

Bake in the preheated oven for 20 to 25 minutes, or until cheese is melted and bubbly.  Top with chopped tomatoes or additional sour cream if desired.  Serve with tortilla chips.

both of these recipes were adapted from recipes found at www.allrecipes.com