Buffalo Chicken Dip

From: Taste of Home

• 16 Servings
• Prep/Total Time: 30 min.

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1 can (10 ounces) chunk white chicken, drained
• 1/2 cup buffalo wing sauce
• 1/2 cup ranch salad dressing
• 2 cups (8 ounces) shredded Colby-Monterey Jack cheese
• Tortilla chips

Directions

• Spread cream cheese into an ungreased shallow 1-qt. baking dish. Layer with chicken, buffalo wing sauce and ranch dressing. Sprinkle with cheese.
• Bake, uncovered, at 350° for 20-25 minutes or until cheese is melted. Serve warm with tortilla chips. Yield: about 2 cups.

Nutrition Facts: 1 serving (2 tablespoons) equals 156 calories, 13 g fat (7 g saturated fat), 38 mg cholesterol, 484 mg sodium, 2 g carbohydrate, trace fiber, 7 g protein.

Buffalo Chicken Dip published in Taste of Home December/January 2007, p17

Mini Hot Dogs 'n' Meatballs

From: Taste of Home

• 12 Servings
• Prep: 5 min. Cook: 3 hours

Ingredients

• 1 package (12 ounces) frozen fully cooked Italian meatballs
• 1 package (16 ounces) miniature hot dogs or smoked sausages
• 1 package (3-1/2 ounces) sliced pepperoni
• 1 jar (26 ounces) meatless spaghetti sauce
• 1 bottle (18 ounces) barbecue sauce
• 1 bottle (12 ounces) chili sauce

Directions

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 3 hours or until heated through. Yield: 8 cups.

Nutrition Facts: 1 serving (1 each) equals 272 calories, 17 g fat (6 g saturated fat), 33 mg cholesterol, 1,697 mg sodium, 21 g carbohydrate, 2 g fiber, 9 g protein.

Mini Hot Dogs 'n' Meatballs published in Quick Cooking January/February 2006, p56

Avocado Egg Rolls with Dipping Sauce

From: The Cheesecake Factory

Ingredients:

• 2 large avocados, peeled, pitted, & diced
• 4 tablespoons sun-dried tomatoes packed in oil, chopped
• 2 tablespoon minced red onion
• 1 teaspoon fresh cilantro, chopped
• ¼ t. salt
• 6 egg roll wraps

Method:

Gently stir together avocado, tomatoes, onion, cilantro, and salt. Distribute filling evenly onto center of each egg roll wrapper. Position a wrapper so that a corner is pointing toward you; fold the bottom corner up over the filling.

Fold side corners in and roll toward the top corner. Wet the edges of the top corner with a little water. Then fold top corner over and press to seal. Repeat with remaining wrappers.

Continue by deep-frying the egg rolls in 375 degree oil for 3-4 minutes, until golden brown. Drain on paper towels.

Slice egg rolls diagonally across middle and serve with prepared dipping sauce.

Honey Cilantro Dipping Sauce

Ingredients:

• 3-4 teaspoons white vinegar
• 1 teaspoon balsamic vinegar
• 1/2 cup honey
• 1/2 cup chopped cashews
• 2/3 cup fresh cilantro
• 2 garlic cloves
• 2 green onions
• 1 tablespoon granulated sugar
• 1 teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1/4 cup olive oil

Method:

To make dipping sauce, use a blender or food processor to puree all listed ingredients except olive oil. Blend until well pureed. Then stream in olive oil. Refrigerate until ready to use.