Yum Yum YUMMY!

Happy Sunday everyone! I am glad you decided to stop by!

We have been gathered around the TV for the last few weekends, enjoying the NFL playoffs. On these type of weekends, we skip our usual sit down dinner and pick at appetizers throughout the afternoon/evening (and if we are lucky, my husband will make his YUMMY chicken wings in the deep fryer). I am going to share my two most requested dip recipes with y’all today!

I should mention, I have been making these both for years, however, I DID NOT create these recipes. If I knew where they originated from, I would give credit where credit is due!

Grab your drink and enjoy….

CHICKEN WING DIP

Start by spreading soften cream cheese to cover the bottom of your dish. I only used one package of cream cheese for this smaller casserole stone. When I make it to share at parties and picnics, I double this and use two packages with my bigger casserole dish.

Next, just sprinkle some Frank’s Red Hot over the cream cheese.

If you like it HOT, spread more!!

I just rotate the stone in my hands, until most of the cream cheese is covered.

The next layer is the chicken!

Over the years, I think I have mastered this part, haha!

You can get boneless chicken breast, cube them, cook with a little bit of olive oil in a skillet and than chop them up (this is what I did for many, many years)… OR you can hit the easy button and get an already made rotisserie chicken from your local grocery store and use that instead!! Which is exactly what I have been doing since our third child 😉

I have tried canned chicken and my husband said it was very noticeable and it didn’t go over well with my squad, haha!

I pull the chicken off the bones and use my handy Pampered Chef food chopper, chop it up and spread it over the hot sauce and cream cheese. This was a smaller rotisserie, so it was perfect for this size. I would use two of them (or one bigger) if I was doubling for my full size casserole.

The next layer is just ranch dressing. Squeeze it until your chicken is pretty much covered.

A little more hot sauce…

And top it all with Monterary Jack Cheese. I usually use a block that has jalapeños, but today I used just the pre-shredded. Sprinkle the cheese until everything is covered.

Bake at 350 degrees until the cheese is melted and the edges are golden brown and bubbling. Usually 20-30 minutes

Dip with Tostitos (we like the wheat scoops, but you can use any variety)

Next on our Sunday Football Snacking Menu:

Cold Pizza Dip

This one is much shorter, hopefully you are all still with me 🙂

Start by mixing one package of cream cheese (softened) with half of a 16oz container of small curd cottage cheese. Again, I usually double this and use a full size pizza stone to bring places. I mix these first ingredients and place in the fridge for a few hours, to ensure they are nice and blended. Right before serving, I spread on a pizza stone (you can really use any dish) and this acts as the “crust” of the pizza.

I was sidetracked (most likely by a teenager or a toddler) and didn’t get a picture of just the “crust.” The next step is simply adding Salsa as the “sauce” of the pizza!