What is the Recipe for Buffalo Chicken Dip and Spinach Artichoke Dip?

[DebPC]

Buffalo Chicken Dip:
1 ½ - 2 lbs boneless, skinless chicken breasts
2 blocks (8oz each) of 1/3 less fat cream cheese, softened
1 cup Hidden Valley ranch salad dressing
2 cups sharp, shredded cheddar cheese
5-6 oz Franks hot sauce

Place chicken in Deep Covered Baker. Microwave with the lid on for 12-15 minutes.

When done, chop chicken with Salad Choppers right in baker. Add softened cream cheese, salad dressing, shredded cheese, and hot sauce to chicken. Pop back in the microwave, uncovered, for 10 minutes. Serve with tortilla scoops or toasted baguette slices.

Just needing a Half Portion? Just put into the Stone Pie Pan ... surrounded with fresh veggies and toasted baquette slices.

Toasted Baguette Slices:
Cut baguette and arrange slices on Large Round Stone with Handles. Brush lightly with olive oil. Bake in 375 degree oven for 10 minutes.

 

[Admin Greg]

Spinach and Artichoke Dip:1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained1 can (14 oz.) artichoke hearts, drained, finely chopped1/2 cup light mayonnaise1/2 cup grated fresh Parmesan cheese1/4 cup shredded mozzarella cheese1/4 cup chopped red bell pepper2 garlic cloves, pressedPreheat oven to 375°F. In Classic Batter Bowl, combine spinach, artichokes, mayonnaise, Parmesan cheese, mozzarella cheese, bell pepper and garlic pressed with Garlic Press; mix well. Spread spinach mixture evenly over bottom of Mini-Baker.Bake 20-25 minutes or until heated through. Serve with toasted baguette slices or vegetables.

 

[Admin Greg]

Turn slices over and bake an additional 5 minutes.Spinach and Artichoke Dip:2 blocks (8 oz each) cream cheese, softened2 cups shredded mozzarella cheese1/2 cup grated Parmesan cheese1/2 cup grated Romano cheese1 (14 oz) can artichoke hearts, drained and chopped1 (10 oz) package frozen chopped spinach, thawed and squeezed dry3 garlic cloves, pressed1 tsp. dried basilPreheat oven to 375°F. In a bowl, combine cream cheese, mozzarella cheese, Parmesan cheese, Romano cheese, artichokes, spinach, garlic, and basil. Mix well and spread mixture into a 9" pie plate. Bake 20-25 minutes, or until heated through and lightly browned. Serve with tortilla chips or pita bread.