Christy’s Buffalo Chicken Dip

This dip is sooo easy and soooo good! I actually like it a little bit better with celery than tortilla chips, but I forgot the celery so I “suffered” with only chips. I like this dip because you can make it your own…extra sauce for a spicier dip, substitute ranch for bleu cheese if you like that better. I lean towards bleu cheese, but it’s delicous both ways!!


(I did a half batch, the kids aren’t big fans of the spicy)


2 (14.5 ounce) cans chunk chicken, drained, smashed with a fork

2 (8 ounce) packages cream cheese, softened

1 Cup Bleu Cheese or Ranch Dressing

3/4 -1 Cup Franks Red Hot (I like the buffalo wing sauce)

1 bunch of celery, cleaned and cut

Some of your favorite chips

Heat chicken and hot sauce in a skillet over medium low heat, stir in cream chesse and dressing. Cook, stirring until well blended and warm. You can serve it immediately or place into a crockpot on warm to keep it warm and gooey!





These are my favorite things to stick in my face! So Good! We are having a Christmas Eve potluck at work today so I went with these. I haven’t made them for a while.

2 8 oz bricks cream cheese, softened
1 cup mayonnaise
1 pkg dry ranch mix
2 oz pimentos, drained
2 oz chopped black olives
1 cup chopped banana peppers
About 2 1/2 9 oz packages of your favorite lunch meat (I use turkey and ham)
1 pkg Spinach Mission Wraps
1 pkg Sun Dried Tomato Basil Mission Wraps

Ok so I broke my own cardinal rule yesterday, and bought an off brand cream cheese rather than Philadelphia. In my defense, I was in a rush on my lunch break and this couple was camped out in front of the cream cheese and wouldn’t move their butts so I grabbed what I could. The reason it’s a cardinal rule is because I have found the off brands never seem to blend well and become smooth.

Exhibit A:


Granted, there is pimentos, olives, and banana peppers in there but the big chunks are non smooth cream cheese!!! Ok I know it’s not that big of a deal and they turned out good, so I’ll move on.

Mix cream cheese and mayo then add ranch and mix well. Add in pimentos, olives and banana peppers and mix.


Spread cream cheese mixture with a spatula in a layer over wrap, then cover with lunch meat.


Roll up as tightly as possible but don’t squish out the cream cheese! YOU WILL RUIN IT! Stop trying to ruin them!! Ok, sorry, Ive had to much coffee. After rolling, I like to reuse my wrap packaging to place the rolled up wraps to set overnight in fridge. You can also roll them individually in plastic wrap but that takes a bit longer. They do turn out rounder that way though.


Let them sit in fridge overnight or at least 6 hours. Remove fridge and cut into 1 inch slices. I usually eat the ends or save them for later, this morning, Cleo dog and I are very full. We also found a few that looked funny, so we obviously couldn’t serve those to people so we had to eat those as well. These never disappoint I promise! Happy Holidays!!


Niki’s Spinach Dip

This spinach dip is amazing. It reminds me a bit of Green Mill’s Spinach Dip, only better!


16 ounces sour cream
1 cup real mayo, a little more if you like it creamy
1 package dried Knorr vegetable soup mix
1 tablespoon (4-6 cloves) minced fresh or jarred garlic
1 teaspoon red pepper flakes
A couple shakes of seasoning salt
A couple shakes of black pepper
1 8 ounce can water chestnuts drained and chopped
2 Roma tomatoes, gutted and diced
2 10 ounce packages frozen spinach, thawed
4 green onions


Combine the sour cream and mayo until it’s the same color (sounds stupid, but if you don’t mix it first it will be more difficult in the long run). Add the soup mix, garlic, red and black pepper, and salt and mix. Chop water chestnuts and mix in. Set aside.

~On a side note, I found this awesome chopper bowl on EBay years ago. Someone makes them in Alaska, and it’s so easy to chop smaller things with!


Place your thawed spinach on a clean dish towel and wring until all the liquid has been removed. Make sure you really wring it out well or your dip will turn green and watery. You’ll want to use an old or dark colored dish towel because it will turn it green.



The spinach should be compact and quite dry. Pull apart and mix into mayo mixture a bit at a time.



Mix in one of the tomatoes and two green onions. Garnish with the remaining onion and tomato. Refrigerate at least 3 hours, preferably overnight. Serve with French bread or crackers.