Buffalo Chicken Dip

16 oz. cream cheese
1 c. ranch salad dressing
3/4 c. Frank's Redhot sauce
1 1/2 c. cheddar cheese, shredded
25 oz. chicken, cooked and cubed

Add everything to a skillet. Cook over medium heat until the cream cheese is completely melted, and everything is heated through. Serve immediately or transfer to a crock pot to keep warm.

Serve with tortilla chips and celery.

Aw, yeah.

Imitation Crab Dip

1 lb. imitation crab

Dip without pureeing

1 c. pepperjack cheese, grated
3/4 c. mayonnaise
1/4 c. Parmesan, shredded
1 tsp. garlic powder
2 1/2 Tbsp. Worcestershire sauce
2 Tbsp. lemon juice
1 1/2 tsp. Frank's hot sauce
1/2 tsp. dry mustard
salt and pepper to taste

Preheat oven to 325 F.

Add all ingredients to a food processor. Process until the crab meat is pureed.

Pour into a baking dish. Bake for 40 minutes.

Serve hot with bread or crackers.

Super easy and good for a party!

Here's a link to the recipe I adapted: http://www.foodnetwork.com/recipes/paula-deen/hot-crab-dip-recipe.html

Artichoke Spinach Dip

2 c. frozen chopped spinach, a little thawed
3 c. artichoke hearts, chopped
2 c. water
8 oz. cream cheese
1/2 c. sour cream
1/2 c. mayo
2/3 c. parmesan, grated
1 tsp. red pepper flakes
salt and pepper to taste
1 tsp. garlic powder, or more

Boil the spinach and artichokes together in the water until tender. Drain well.

Heat the cream cheese in the microwave about 30 seconds, or until soft. Stir into the spinach and artichokes.

Add the rest of the ingredients, then stir. Heat over low heat until the dip is hot throughout. Serve hot with crackers, tortilla chips, or bread.

Be careful. This is addicting.

Recipe courtesy of Kimberly Basilin

Smoked Salmon Dip

8 oz. cream cheese, room temperature
1/2 c. or more of sour cream
1 Tbsp. lemon juice
1 tsp. dried dill
Several large dashes of Chipotle Tabasco sauce
1/2 tsp. kosher salt
lots of black pepper
8 oz. or more of smoked salmon

Cream the cream cheese in a food processor until smooth. Add everything else but the salmon. Process until mixed together. Add the salmon. Blend until all mixed well. Taste test to make sure it's to your liking. When it's how you like it, chill then serve with crackers.

Here is a link to the recipe I adapted: http://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-spread-recipe3/index.html

Artichoke Jalapeno Dip

13-15 oz. of jarred artichoke hearts
1 package (8 oz.) cream cheese
1 c. Parmesan
3/4 c. mayo
1/4 c. sliced jalapenos (or more...)
Squirt of lemon juice

Put all ingredients in a food processor until desired consistency. Bake at 350 F until bubbly in the corners. Serve hot with bread; crackers work too, but I recommend fresh bread slices.

Recipe courtesy of Elizabeth McDevitt