Buffalo Chicken Dip

2 cups cooked chicken, diced or chopped
— or one large can/pouch of chicken
4-8 oz. Franks Hot Sauce
12-18 oz. cream cheese, softened
1/2 cup blue cheese or ranch salad dressing
2 cups shredded Cheddar cheese, divided
1 bunch celery, washed and cut into sticks
1 box chicken-flavored or other snack crackers

Preheat Oven: 350°

In a large bowl combine: chicken, hot sauce, cream cheese, dressing and ½ of the shredded cheese. (Adjust the amounts of hot sauce and/or cream cheese to make the dip mild, medium or hot per your own taste.)

Pour mixture into a greased baking dish and sprinkle with remaining cheddar cheese. Bake at 350º F for 25 to 30 minutes.

Serve with celery sticks and chicken crackers


Ham & Cheese Ball

1 cup chopped ham
2 cups shredded Cheddar cheese
1 (3-ounce) package cream cheese softened
1/2 teaspoon dehydrated onion flakes crumbled
1/2 teaspoon Worcestershire sauce
1/8 teaspoon dry mustard
1/8 teaspoon chili powder
Chopped parsley

Finely chop ham or process in food processor using chopping blade. In medium bowl, combine ham and remaining ingredients until well mixed. Cover and refrigerate about 1 hour to firm. Shape into a ball; wrap in waxed paper and refrigerate until serving time. Roll ball in chopped parsley or paprika. Place on serving tray and circle with crackers.



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