Hot Wing Dip

After discovering a version of this recipe in the Moms League of Birmingham cookbook, I altered it to suit our family's tastes. It's become one of my most-requested recipes, even from one friend who works in the hotel and restaurant industry! If you're as big a fan of hot wings as we are, this dip is sure to quickly become one of your favorites.

1 12.5 oz. can chicken in water, drained
1/2 cup hot sauce (We use Frank's or Crystal)
1/2 cup ranch dressing
1 8 oz. block cream cheese, softened
1 cup shredded cheddar cheese

In a small skillet, combine the drained chicken and hot sauce and heat over medium. Break the chicken up with a fork, and cook until thoroughly combined and heated through. Meanwhile, soften cream cheese in the microwave. When chicken/hot sauce is hot and bubbly, pour it over the cream cheese and stir in ranch dressing and shredded cheddar. Mix to combine, and turn into a small crock pot (dip size). Serve with celery sticks or assorted crackers.

Betty's Dip

TJ’s mom acquired this recipe many years ago, and passed it on to me because it’s one of his favorites. When I mentioned making it for a party last night, his eyes lit up and he was actually excited about going grocery shopping.

1 jar Armour dried beef
1 small can chopped black olives
1 small can mushroom stems and pieces
1 bunch green onions, green part only
3 tsp. Accent
3 8 oz. tubs whipped cream cheese

Put beef, mushrooms and onions in food processor and chop VERY fine. Put chopped ingredients in a large bowl and add olives, cream cheese and Accent. Stir to combine thoroughly, cover and refrigerate overnight. This dip is very thick, so choose a sturdy chip (Fritos Scoops are great) or toasted baguette slices, carrots or celery sticks.

Laura's Green Game Day Dip

What a great dip for game days! When you don’t have tickets and it’s just TOO dang hot to tailgate, have a tailgate party in your own living room with yummy dip, hot wings, and a big screen TV. After all, it counts as a veggie, right?

1 small box frozen chopped spinach
1 can artichoke hearts, packed in water – NOT OIL
1 8 oz. block cream cheese, softened - reduced fat is fine
1-2 c. shredded Italian-style cheese blend
½ c. mayonnaise
1 T. minced garlic
¼ to ½ lb. crisp-cooked bacon, crumbled

Cook spinach according to package directions and drain. Wrap several thicknesses of paper towels around the spinach and squeeze or press out as much moisture as you can. Put the spinach in a large mixing bowl. Drain the artichokes and add them in. Add the cream cheese, Italian cheese, mayonnaise, and garlic. Mix thoroughly, making sure to break up the artichoke hearts as you mix. Turn into a 9 x 9 casserole pan or pie plate. Bake until cheese melts and mixture is hot & bubbly, and then top with crumbled bacon. These are excellent with white corn tortilla chips.

* If you wanted to be really fancy, you spoon the mixture into hollowed-out peppers, tomatoes, eggplant or mushroom caps, top with toasted breadcrumbs and serve as an appetizer or side dish.