Buffalo Wing Dip

 

Buffalo Wing Dip

Buffalo Wing Dip

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

If you love spicy wings, you’ll love this dip.  It’s super cheesy, full of rich flavor and really has the flavor of buffalo wings!

Buffalo Wing Dip Recipe

Buffalo Wing Dip

2 packages (8 oz. each) cream cheese, softened

½ cup ranch salad dressing

½ cup sour cream

5 Tbsp. crumbled blue cheese

2 cups shredded cooked chicken

½ cup Buffalo wing sauce

2 cups (8 oz.) shredded cheddar cheese, divided

1 green onion, sliced

Tortilla chips

 

In a small bowl, combine the cream cheese, dressing, sour cream and blue cheese.  Transfer to a 3 quart slow cooker.  Layer with chicken, wing sauce and 1 cup cheese.  Cover and cook on low for 2-3 hours or until heated through.

Sprinkle with remaining cheese and onion.  Serve with tortilla chips.          6 cups

 

(Recipe for Buffalo Wing Dip was on www.tasteofhome.com, 2014)

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Roasted Pumpkin Nachos

Roasted Pumpkin Nachos

Roasted Pumpkin Nachos

Recipe provided courtesy of Taste of Home magazine.  Find more great recipes at

www.tasteofhome.com

 

Previously, I had made this dish with black beans and corn off the cob in the summer.  Wanting to try it with fresh fall ingredients, I replaced the corn with roasted pumpkin – yum!!  It’s also good with butternut squash.

              Lesle Harwood                                                                       Douglassville, Pennsylvania

Roasted Pumpkin Nachos Recipe

 

Roasted Pumpkin Nachos

4 cups cubed fresh pumpkin or butternut squash (about 1 lb.)

2 Tbsp. olive oil

¼ tsp. salt

1/8 tsp. pepper

1 package (13 oz.) tortilla chips

1 can (15 oz.) black beans, rinsed and drained

1 jar (16 oz.) salsa

3 cups (12 oz.) shredded Mexican cheese blend

Optional topping:  minced fresh cilantro, sliced green onion and hot pepper sauce

 

Preheating oven to 400 F.  Place pumpkin in a greased 15×10 in baking pan.  Drizzle with oil; sprinkle with salt and pepper.  Toss to coat.  Roast 25-30 minutes or until tender, stirring occasionally.

Reduce oven setting to 350 F.  On a greased 15×10 baking pam, layer half of the chips, beans, pumpkin, salsa and cheese.  Repeat layers.  Bake 8-10 minutes or until cheese is melted.  Add toppings of your choice.  Serve immediately.        12 servings

 

(Recipe for Roasted Pumpkin Nachos was in www.tasteofhome.com, 2014)

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