I made a spicy buffalo chicken dip tonight. I added extra hot peppers so it was quite spicy. Loved the flavor and the crunch of the celery was the perfect complement. We served it with toasted baguette but I am sure tortilla chips would be tasty too if prefered.
1 1/2 cups cooked chicken ~ shredded and diced
1/2 cup franks red hot sauce or your favorite wing sauce
2 stalks celery
2 green onions
1/8 cup diced hot peppers ~ i used some red hot cherry bombs and some tabasco from my garden, but jalapeno would be great too
1 package cream cheese
1/2 cup cheddar cheese
Combine chicken, hot sauce, diced celery, sliced green onion, hot peppers.
Add cream cheese and cheddar. Pour into buttered casserole and top with additional cheddar if desired.
Bake at 350 degrees for 30 – 40 minutes until hot and bubbly.
I did put part of my blackberry sauce to work today; the cheesecake came out perfectly. I cheated a bit and used pre-made mini graham cracker crusts, but delicious none the less! I made 6 little cheesecakes and still have plenty of blackberry sauce to spare. If you don’t want to make the sauce the cheesecake recipe could be adapted for pie filling, jam, or freezer preserves.