Makes 2 cups.
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4 boneless skinless chicken breast halves,
     boiled, drained and shredded with 2 forks
1 (12 ounce) bottle Frank’s Hot Sauce
16 ounces cream cheese
1 (16 ounce) bottle Ranch dressing
1/2 cup minced celery
8 ounces shredded Monterey jack or sharp Cheddar cheese
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2 large cans canned chicken meat
16 ounces cream cheese
1 cup prepared ranch dressing
1/2 cup hot sauce (or more if you like)
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One of the hottest in the West!!!
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1 (16 ounce) can black beans, drained
1 cup sour cream
3 tablespoons salsa
1/2 cup lime juice
1/2 cup Monterey jack cheese, shredded
1 scallion, chopped
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This is a classic sauce for garlic lovers only from Piedmont, Italy. The name means "hot bath" and it is served in the same way as fondue, in a pot in the center of the table over a candle. Surround it with raw vegetables which are dipped into the sauce. Serve with plenty of red wine and crusty bread.
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2 slices bacon
1 small onion, finely chopped
2 medium tomatoes, peeled, seeded and chopped
1/2 cup finely chopped celery
1 (7 ounce) can green chile salsa
1/4 teaspoon salt
2 cups shredded Monterey jack cheese
6 ounces lump crabmeat
Tortilla chips
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1 (14 ounce) can artichoke hearts, drained and chopped
1 cup grated Parmesan cheese
3/4 cup mayonnaise
1 (4 ounce) can chopped green chiles, undrained
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8 ounces cream cheese
1 tablespoon milk
6 1/2 ounces crabmeat
2 tablespoons minced onion
1 tablespoon horseradish
1 teaspoon Worcestershire sauce
1/4 cup chopped almonds
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1/2 cup coarsely chopped pecans
2 tablespoons butter
1/2 teaspoon salt
11 ounces cream cheese, softened
2 tablespoons milk
1 cup sour cream
1 (2 1/2 ounce) jar dried beef, cut into pieces
1/4 cup chopped green bell pepper
1 small onion, grated
Pepper
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