Buffalo Chicken Dip

There are 1,001 versions of this recipe floating around the cooking blogs and message boards. Everyone seems to love it. They seem to love it so much, in fact, some call it "Crack Dip". Whatever you want to call it, no one can dispute the fact that it is darn good and super easy. A lot of the recipes out there call for canned chicken. I just couldn't bring myself to spend $4 on a can of shredded "mystery meat". So, I just poached a boneless, skinless chicken breast and shredded it. I served with celery sticks, carrots and french bread. But, it's compatible to just about anything dippable.

Buffalo Chicken Dip

Ingredients

1 cup sour cream
1 8 oz brick cream cheese
1 packet ranch dressing mix
1 can chicken breast, drained
1/2 c. shredded cheddar cheese
1/4 c. Frank’s Red Hot Sauce

Directions

Combine all ingredients in a microwave-safe dish. Microwave on high heat until cream cheese is melted, and stir well. Serve with carrot sticks, celery sticks, tortilla chips, or any other dippable item.

Enchilada Dip Roll-ups

I saw this recipe on Annie's Eats and knew that I had to make them for Super Bowl. Everything from her blog has been spot-on and I knew these were going to be another home run....or should I saw touchdown?!?!? Like Annie, I looked from red or green tortillas, but couldn't find anything that would have worked flavor-wise. So, I used jalapeno wraps that tasted great.

Chicken Enchilada Dip Roll-Ups

Ingredients:

2 boneless, skinless chicken breast
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)

1 clove garlic, minced or pressed

2 tsp. chili powder (I didn't have any...used taco seasoning instead)

½ tsp. cumin

¼ tsp. cayenne pepper
Salt, to taste

Handful of cilantro, chopped

3 green onions, chopped

10 oz. can diced tomatoes with green chiles, drained well

4-6 8-inch tortillas

Directions:

• Season the chicken breasts with salt and pepper. Cook in a skillet over medium-high heat until lightly browned and cooked through. Transfer to a plate and let cool.
  
• In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl. Mix until well blended.


• Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces.


• Add the chicken to the filling mixture and stir well to incorporate. Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge.


• Roll the tortilla up tightly into a spiral. Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments.


• Transfer to a serving platter and serve chilled or at room temperature.

Source: Annie's Eats