My family loves football season (whether they follow the sport or not). Why? ‘Cuz it means Mama’s gonna be busy in the kitchen. Two of the gang’s favorite snack recipes are my buffalo chicken dip and homemade onion dip (what my kids refer to as “bitchin'” dip).

Wanna try them? Here are the original recipes, but mind you, I tend to experiment to make things according to my family’s tastes. Changes I’ve made are added in blue.

Buffalo Chicken Dip

1 (8 oz) brick cream cheese, softened
1/2 c buffalo wing sauce
1/2 c bleu cheese salad dressing (ranch also works!)
1 (12.5 oz) can cooked chicken breast, drained
1/2 c crumbled bleu cheese (or shredded cheddar)
Additional 1/2 c shredded cheddar

Preheat oven to 350 degrees. Combine the first five ingredients in a large mixing bowl and mix well. Pour into 1 qt baking dish. Top with additional cheddar and bake for 20-25 minutes, or until hot and bubbly. Serve with tortilla chips, vegetables, and crackers. Note: this can also be made in a slow cooker on low (cook for about 3 hours before serving) and kept warm for your guests over the period of an hour or two.

Homemade Onion Dip Mix 
Note: makes a lot. Store extra in sealed, airtight container to use as you would envelopes of dried onion soup mix: roasting potatoes, making dip, added to meatloaf, etc.

3/4 c minced onion
1/3 c beef bouillon granules (my family has found this to be “too beefy” so I mix in a little chicken bouillon granules to cut the beefy taste–still staying at the 1/3 cup measurement)
5 tsp onion powder
1/4 tsp sugar

Mix all ingredients together in an airtight container. For dip, add five TBSP mix to a pint of sour cream. Mix well and store in refrigerator for a minimum of two hours. Stir well again before serving.


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