Hot Buffalo Chicken Dip

Frank's Red Hot Sauce (12 oz. use all but an inch in bottom)

Bottle of Ranch Dressing (16 oz)

Cream Cheese (2, 8oz)

Chicken tenders or breasts (about $6 worth)

Sharp cheddar cheese

Boil chicken. Cool and shred.

In saucepan, combine cream cheese and ranch; stir until melted.

Layer in the following order bottom to top:

Chicken (bottom)

Hot sauce

Cream cheese mixture (top)

Bake 20 min. @ 350 degrees.

Top with sharp cheddar cheese and bake 10 min.

Serve with tortilla chips.

Spinach Dip

MAKES 4 cups dip

PREP TIME: 10 Minute(s)

CHILL TIME: 2 Hour(s)

INGREDIENTS

1 package (10 oz.) baby spinach, chopped  or 1 package (10 oz.) frozen chopped spinach, thawed and squeezed dry 1 container (16 oz.) sour cream 1 cup Hellmann's® or Best Foods® Real Mayonnaise 1 package Knorr® Vegetable recipe mix 1 can (8 oz.) water chestnuts, drained and chopped (optional) 3 green onions, chopped (optional)

PREPARATION

Everyone Loves Our Dip! Here's How We Make It:

Combine all ingredients and chill about 2 hours. Serve with your favorite dippers to your favorite people.

A new serving idea: Hollow out cucumber slices and cherry tomatoes. Fill vegetables with Knorr Spinach Dip and garnish with a sprig of dill.

Corn Dip

Ingredients:

1 small can White Shoepeg Corn, drained

 (use this, not regular corn-- it makes a difference!)    
1 cup shredded Monterey Jack
1 cup shredded Sharp Cheddar Cheese
1 small bunch green onions, chopped (appx. 4 to 5)

1 cup sour cream
1 cup mayonnaise
1 small can Diced Ortega Green Chiles, Mild or Medium (to your taste)

Directions:

Stir all ingredients together and chill overnight so the flavors have a chance to blend. Serve with corn chips 

I usually don’t add the chiles, but you can try them to see if you like the taste.  

Submitted by Dana