Cream Cheese Chicken Dip

This is David's favorite dip for parties or game-days. One of our good friends, the Perkins, makes it and we finally got the recipe to make on our own. You usually hear us talking about food from the Perkins home that is baked and full of sugar because Amy makes the most AMAZING cookies, cakes, and baked treats. But this is actually a Derek recipe, which I think is funny.




Cream Cheese Chicken Dip
Source: Derek Perkins

Ingredients:
Chicken - shredded (3 breasts or 2 cans)
1/2 c. Ranch Dressing
2/3 c. Hot Sauce (Taco Bell Brand - medium)
4 oz Cream Cheese
1 8 oz bag of shredded cheese (2 cups), any time - preferably Mexican blend.

Directions:
Soften the cream cheese, mix together without the chicken. Add the ranch and hot sauce. Mix in some of the cheese (about 1/2 the bag.) Pour into a pie pan/8x8 baking dish. Sprinkle the remaining cheese on top. Bake at 375 until the cheese is brown and bubbly.

Buffalo Chicken Taquitos/Flautas

I saw these and knew that I wanted to try them. I find that I gravitate toward the same flavor of things, and thought that I'd give the "buffalo" flavor a try. In all honesty, I cut the recipe in half for my little family but forgot to cut the hot sauce in half so they were a little spicy for me. But we ate them and enjoyed them. I think that I would like them even more if I had used the right proportion of hot sauce. I also think that these would be yummy with some rice or corn in them to bulk them up a little bit more. Next time I think I will try that. I love the concept and we definitely enjoyed our meal.

Buffalo Chicken Taquitos/FlautasSource: Deal Wise Mommy  via Real Women of Philadelphia

Ingredients:

4 cups of chicken, cooked and shredded
12 flour tortillas
2 cups mozzarella cheese, grated
4 oz cream cheese
1/3 cup of Frank’s hot sauce
1/3 cup of milk
2 tbsp. of butter
1 tsp. of garlic powder
2 tbsp. of vegetable oil

Directions:
Preheat oven to 425 degrees. In a small sauce pot over medium low heat, melt butter. Add garlic powder. Add cream cheese and stir until melted and completely combined with butter and spices.
Wisk in hot sauce and milk and simmer for 5 – 8 minutes. Add salt to taste. Combine chicken and sauce. 

Lay out a tortilla; fill with about ¼ – 1/3 cup chicken and 2 tablespoons of mozzarella cheese. Tightly roll up taquito and place on a greased baking sheet; repeat until chicken is gone. Brush taquitos with vegetable oil on all sides. Bake for 15 – 18 minutes; rotate them every 5 minutes, until golden brown.

Serve with Kraft Blue Cheese Dressing and celery sticks.

**Note: Next time I want to try to add rice or corn into the mixture to bulk them up a little bit.