Buffalo Chicken Dip

I got this recipe from dealstomealsblog.com I made it one time for a football snack and it was a hit.  Now it is a major part of the fall football season for our family.   

Buffalo Chicken Dip

8 oz. cream cheese, softened
1/2 c. mozzarella cheese, shredded
1/2 c. blue cheese or feta (If you don't like blue cheese use feta..it is delicious with both types of cheese)
1/2 c. ranch dressing
1/2 c. franks hot sauce
1/2 c. green onions, sliced
1/4 c. cheddar cheese, shredded
2 cans Costco canned chicken, drained
Crackers, chips 

In a microwave safe bowl, heat the cream cheese in the microwave until soft. Add the remaining ingredients and stir until combined. Place the dip in a 8x8 or 9x13 pan that has been sprayed with cooking spray. Bake at 350 for 15-20 minutes, or until the dip is slightly golden brown. If you don't have a lot of time you can also broil the dip for 2-3 minutes, watching carefully that the dip doesn't burn. Serve the warm dip with crackers, celery sticks or tortilla chips. 

Cowboy Salsa

From the kitchen of:  Denise Smith

1/2 cup green pepper, chopped
1/4 cup green onion, sliced
1 T cilantro, snipped
1 clove garlic, pressed
1 can black-eyed peas
1 can black beans
3 tomatoes, chopped
1 can shoe peg corn
1/3 cup Italian dressing

Mix all ingredients and chill 1-2 hours.

Avocado Hummus

I got this recipe from my cousin Annie.

1 ripe avocado
1/2 can garbanzo beans, drained
2 T olive oil
2 T water
juice of one lemon
1-2 cloves garlic, minced
1/4 tsp salt
1 tsp ground cumin
1 tsp dried thyme
handful of cilantro
1 green onion, minced

Put avocado flesh, garbanzo beans, olive oil, water, lemon juice, garlic, salt, cumin and thyme in blender or food processor.  Blend until smooth.  Pulse in cilantro and green onion.  Serve with tortilla chips, pita chips or fresh veggies.

Hot Artichoke Dip

A favorite at holiday meals!

1 14 oz. can artichoke hearts, drained and chopped
1 cup Parmesan cheese (4 oz.)
1 cup mayo
1 large garlic clove

Mix all ingredients in a pie dish.  Bake at 350 for 20-25 minutes.  Serve with toasted bruschetta.