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Buffalo Chicken Dip

1 cup cream cheese, softened
1⁄2 cup Buffalo hot sauce
1⁄2 cup ranch dressing
1⁄2 cup blue cheese, crumbled
1 cup cooked, shredded chicken carrot and celery sticks for dipping

Preheat oven to 400°F. In a large bowl, beat cream cheese, hot sauce and ranch dressing until it becomes smooth. Stir in the chicken and blue cheese. Pour mixture into an oven-safe dish. Bake for about 20 minutes or until dip is hot and bubbling. Serve with carrots, celery and chips for dipping.

Cheesy Lasagna Dip

1⁄2lb ground beef, removed from its casing 1 clove garlic, minced
2 cups tomato sauce
1 tbsp Italian seasoning
1 cup ricotta cheese
1 cup mozzarella cheese, shredded 1 tbsp fresh basil, chopped

Preheat oven to 400°F. Heat an oven-safe skillet over medium-high. Add ground beef and cook, breaking it up with the side of a spoon, until it’s no longer pink. Add garlic and cook for an additional 30 seconds. Add tomato sauce and Italian seasoning and bring the mixture to a simmer. Turn off the heat. Spread the ricotta cheese over the top of the skillet. Top with shredded mozzarella and bake for 10-15 minutes or until cheese is bubbly and golden. Garnish with fresh basil and serve with garlic bread.

Spicy Chorizo Queso Dip

1⁄2lb chorizo, removed from its casing 1⁄2 red onion, finely diced
1⁄2 red bell pepper, finely diced
1 clove garlic, minced
1 jalapeno, minced (optional)
1 tbsp flour
1 cup milk
1 cup Monterey Jack cheese, shredded 1 cup sharp cheddar cheese, shredded pickled jalapenos, for garnish
cilantro, for garnish

Heat a large skillet over medium-high. Add chorizo and cook, crumbling with the side of a spoon, until it is no longer pink. Remove cooked chorizo from the skillet and set it aside. To the same skillet, add red onion and red bell pepper. Cook until they begin to soften; about 4 minutes. Add garlic and jalapeno and cook for an additional 30 seconds. Add flour and cook, stirring constantly, for another minute. Reduce heat to medium-low, add milk and whisk mixture until it begins to thicken. Stir in cheese, half a cup at a time, until it is completely melted. Return chorizo to the skillet. Garnish with pickled jalapenos and freshly chopped cilantro.

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