pool-side dip: 1 red pepper, 2 jalepenos (unseeded), 1 can of corn, 1/2 can diced olives, 16 oz cream cheese (softened), and 1 packet hidden valley ranch dip seasoning mix. serve with crackers. delicious!!
Cheddar Bacon Dip (6 slices of bacon, cooked crisp and crumbled 1-1/2 cups of sour cream 1/2 cup of mayonnaise 1 envelope of dry ranch salad dressing mix (like Hidden Valley) 2 cups of very finely shredded cheddar cheese 1 green onion, sliced Dash of garlic powder Couple dashes of hot sauce)
Buffalo Chicken Dip: Cook and shred 1 lb chicken. Mix 1.5 cups Frank's Red Hot Sauce with shreded chicken. In ungreased baking dish, spread 8 oz cream cheese. Add buffalo chicken on top of cream cheese. Sprinkle 1 c Mexican blend cheese. Drizzle 1 c Ranch dressing. Bake at 350 for 20-25 minutes, until dip is melted and bubbling. Serve with chips or veggies! Yum!
Cafe Rio Chicken 2 lbs chicken breasts 1/2 a small bottle of zesty italian dressing 1/2 Tbsp. minced garlic 1 pkt ranch dressing mix (mixed with 1/2 cup of water) 1/2 Tbsp. chili powder 1/2 Tbsp. ground cumin Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork and serve in salads, burritos, tacos…etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a lickity split meal.
Crockpot Italian Chicken: 4 chicken breasts, 1 packet Zesty Italian dressing seasoning, 1 8 oz. cream cheese (softened), 2 cans cream of chicken soup; Cook on low for 4 hours. If sauce is too thick, add a little milk. Serve over pasta.