Spice up your tailgating

I snagged this one from Adcock Circus

With football season here I have to share one of my favorite football snacks.
My hubby and I love hot wings and now Gage does too!
Thanks to my friend Summer we can enjoy the taste of hot wings without the messy bones.
And it saves your lips from the burn of biting off the bone!

Spicy Chicken Dip
Qty - 3 chicken breasts (i have used canned before and taste just as good, whatever your personal preference is)
Qty - 1 small bottle of hot sauce (I like Franks)
Qty - 1 bottle Ranch dressing - small bottle will work fine or about 2/3 of a large bottle
Qty - 1 package of cream cheese
Qty - 1 package mozzarella cheese (2 cup size)

Boil chicken until done. Drain water and shred the chicken into small
pieces. Wash the pan and place shredded chicken back in pan and add bottle
of hot sauce. Simmer this mixture for about 45 minutes. Spread the cream
cheese into the bottom of a 9x9 or 8 1/2 x 11 pan and pour the chicken
mixture on top and level out. Pour the ranch dressing and smooth over the
top. Place mozzarella cheese on top and bake at 350 degrees until the cheese
melts and boils around the sides.

Serve with "Scoop" style chips or corn chips and a nice icy beverage of your choice. I prefer LandShark but again personal preference! Curl up and enjoy an afternoon of college football!


Sideline note:
** do not add the ranch dressing and mozzarella cheese if you are making
ahead of time to refrigerate overnight.

Mexican Layered Dip

Prep Time:
10 minTotal Time:
1 hr 10 minMakes:

5 cups or 40 servings, 2 Tbsp. each1
pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1 Tbsp. Taco Seasoning Mix
1 cup Chunky Salsa
1 cup drained canned black beans,
rinsed 4 green onions, chopped
1 cup Cheddar Cheese
1 cup shredded lettuce
2 Tbsp. sliced black olives
3 pkg. (13 oz. each) baked tortilla chips

BEAT Neufchatel cheese in medium bowl with electric mixer until creamy. Add seasoning mix; beat until well blended. Spread onto bottom of serving plate or 9-inch pie plate.

TOP with all remaining ingredients except chips; cover.

REFRIGERATE at least 1 hour before serving. Serve with the chips.

cowboy caviar

2 chopped avocados
1 chopped tomato
1 small chopped onion
1 jalapeno pepper, chopped finely (to taste)
1 can black beans, rinsed and drained
1 Mexican (or fiesta) corn, rinsed and drained
1/4 to 1/2 cup cilantro, chopped (to taste)

Mix the above ingredients together.

Dressing:
1/4 cup red wine vinegar
1 cup oil (I used olive oil, which was yummy, and I would use less the next time)
1/2 t. salt
hot sauce to taste


Pour dressing over other mixture, stir together and chill. Serve with the scoopy kind of tortilla or corn chips.