3 cups of shredded chicken cooked
(you may use canned chicken)
12 oz bottle of Frank's Hot Sauce (regular or buffalo)
16 oz of ranch dressing
16 oz cream cheese
1 bag of shredded cheddar or Monterey jack cheese
½ cup of chopped celery
¾ cup of crumbled bleu cheese
Mix hot sauce and chicken. Place in a 9 X 13 glass pan.
Next, heat cream cheese in microwave 30 seconds at a time until soft and smooth. Add ranch dressing to cream cheese and stir until blended. Pour on top of chicken. Add celery on top and cook at 350 for 20 minutes. Remove from oven and place shredded cheese on top. Raise temperature to 375 and cook for another 20 minutes. Sprinkle bleu cheese on top and allow to cool 10 minutes.
Serve with chips, crackers, vegetable sticks.
FIG's Fruit Dip
8oz of cream cheese (room temperature)
3/4 cup of sugar (may use Splenda)
1 cup heavy whipping cream
1 cup: strawberries, raspberries, blueberries or mandarin oranges.
In a small sauce pan heat the cup of fruit, ¼ cup of the sugar and simmer 10 minutes. Allow fruit to cool
Beat cream cheese in an electric mixer until smooth, add the remaining
½ cup of sugar. While mixer is on medium speed slowly pour in heavy cream. Beat for 2 minutes stopping twice to scrape bottom and sides. Beat on high until peaks form. Fold in cooled fruit. Keep chilled until ready to serve.
FIG's Mexican Cheesecake
24 ounces softened cream cheese
1 package (2 to 2 ½ cups) of Monterey Jack Cheese with peppers
1 can of Rotel tomatoes and chilies, drained
1 package of Taco seasoning (3 Tablespoons)
Beat cream cheese in electric mixer until fluffy; add eggs, cheese, Rotel and taco seasoning beating until well blended.
Pour mixture into greased springform pan. Bake at 325 for 40 minutes. Cool on a rack for 15 minutes. Run a knife around edge of pan and release side.
8 oz sour cream
½ cup Black olives, sliced
¼ cup sliced jalapenos
8 oz salsa
Before serving spread sour cream on top of cheesecake. Top with salsa, or jalapeños, black olives or fresh cut tomatoes. Serve with tortilla chips.