Slow Cooker Buffalo Chicken Dip

My dear new Cason Hammock friend, Nancy, brought this dip to our home for a gathering. Oh, my goodness!!! We kept eating this almost to the point of not being able to eat our entree. She's a great cook!!!

Prep Time: 15 mins  | Cook Time: 1 hr  | Servings: 24 servings 

Ingredients:

• 2 pounds cooked chicken shredded
• 1 pound cream cheese cubed
• 2 cups ranch dressing
• 1 1/2 cups Frank’s Red Hot Wing sauce Wing sauce, not regular hot sauce
• 4 cups shredded cheddar cheese

Directions:

1. Place all ingredients into the slow cooker and heat on high for about an hour, until everything is melted.
2. Give it a stir a few times along the way.
3. Turn heat to low or warm while serving.

Notes:

Serve warm with tortilla chips and celery sticks.

Store leftovers covered in the fridge, it warms up really well, either back in the slow cooker or in the microwave.

Easy Mexican Appetizer

My friend, Lori Little, is an awesome cook. And.....sometimes she's good at coming up with quick ideas for parties. She has brought this simple and delicious appetizer to my house many times. It's enjoyed by all, and she always returns home with an empty plate. It's a perfect appetizer for a Mexican dinner too! 

Ingredients:

• 8 oz. bar cream cheese, softened
• salsa
• shredded cheese
• scallions, cut up
• sliced black olives

Directions:

1. Spread softened cream cheese on serving plate.
2. Spread salsa on top of cream cheese.
3. Sprinkle shredded cheese on top of salsa.
4. Sprinkle scallions on top of shredded cheese.
5. Sprinkle black olives on top of scallions.
6. Serve with tortilla chips, Scooples, or Fritos.