Super Bowl Snacks!

With it being the Super Bowl on Sunday, I thought I would share some of my favorite dips and snacks to bring to parties and share. Enjoy these as you root for the Giants (boo Patriots, Belichick, and Tom Brady!)

Buffalo Chicken Dip
For my lab's Christmas party, our rotation student brought this delicious Buffalo Chicken dip. I asked her for the recipe and she said that she found it online. After doing some research, I perfected my dip by combining these three recipes.
Frank's RedHot Buffalo Chicken dip 
The best buffalo chicken dip
Crock pot buffalo chicken dip
Never EVER use canned chicken, that is just disgusting.
Ingredients:
3 chicken breasts
2 8 oz cream cheese packets
3/4 cup Frank's Red Hot sauce
1 cup Ranch Dressing
2 cups cheddar cheese


Instructions:
1) Boil chicken breasts for 20-30 minutes until cooked thoroughly. Rinse under cold water. Hand shred chicken.
2) Place chicken into a medium sauce pan, add Frank's Red Hot sauce. Saute until warm.
3) Add cream cheese to pan (I add it in batches) until it is melted.
4) Add ranch dressing and mix.
5) Add 1.5 cups cheddar cheese to chicken mixture. Mix until melted thoroughly.
6) Add buffalo chicken to crock pot. Heat thoroughly on a low setting until ready to be served.
7) Right before serving, add last 1/2 cup of cheddar cheese on top.


Serve buffalo chicken dip with celery sticks, sliced baguettes, and/or tortilla chips.

Here's the final product, I just made it for my Super Bowl party 20 minutes ago :)

Spinach and Artichoke Dip
My mom introduced me to this dip when I was over once. I have since brought it to many events and have always left empty-handed.
Kraft Spinach and Artichoke Dip

Ingredients
1 14oz artichoke hearts, drained and finely chopped
1 10oz frozen spinach, thawed and finely chopped
3/4 cup grated Parmesan cheese
3/4 cup mayonnaise (I use Olive Oil based mayonnaise because I think mayonnaise is gross)
1/2 cup Mozzerella cheese
1/2 tsp garlic powder

Instructions
1) Heat oven to 350
2) Mix all ingredients together in a 9" glass pie plate
3) Cook in the oven for 20-30 minutes.


I like to serve this with blue corn tortilla chips, Triscuits, and sliced baguettes.


Queso dip
Ingredients
1 10 oz Rotel diced tomatoes with green chilis
1 32 oz Velveeta chunk
2-3 serrano peppers, minced

Cut Velveeta cheese product into chunks. Melt in a saucepan on medium. Once Velveeta is all melted, add can of Rotel and serrano peppers. Heat on medium until well mixed. Transfer to a crockpot and heat on medium. If cheese starts to bubble, it is on too hot; turn crockpot to low.


Serve queso with tortilla chips (I like Mission tortilla chips the best).