Wednesday, June 29, 2011

Weekly Meetings

Every Wednesday at 2:30pm (most of the time), the Leadership Team at work sits down for our weekly meeting. Some times it moves along quickly, but most times it doesn't. And sometimes its full of information but most times we hope on several bunny trails before dismissing. Some how over the months past, it has been a weekly tradition for myself or my mother (who is on my marketing team) to bring something homemade. Usually its a dessert, but today we made an Artichoke Dip and a Buffalo Dip. YUM!

Artichoke Dip - From The Pioneer Woman's Cookbook


2 - 14oz. cans artichoke hearts, drained
1 - 8oz. block cream cheese (I used Fat Free)
1 - Cup Real Mayonnaise
Cayenne Pepper
2 - Green Onions, chopped
1 - Cup grated Parmesan Cheese
Dash of Salt
Freshly ground black pepper


To begin, preheat the oven to 350 Degrees

Add one can of the artichokes, the cream cheese, and the mayonnaise to the bowl of a food processor (I used a blender for this instead).

Sprinkle in cayenne pepper to taste. Add the green onions to the bowl also.

Pulse the mixture 6 or 7 times. You don't want to liquefy it; just get the artichokes chopped up and mixed with the other ingredients. Mix in the Parmesan and salt and pepper and set aside.

Roughly chop the artichokes from the remaining can. Make them bite-size pieces.

Add the artichoke pieces to the dip and stir together gently.

Pour the mixture into the dish and bake for 15 - 20 minutes, until heated through and bubbly.

Serve with carrots (My Favorite!!) or tortilla chips

Buffalo Wing Dip - This recipe was passed from my co-worker, Angie's Sister! It is SOOO Good!


4 - Large Cans of Chicken
1 - Bottle of Frank's Red Hot Sauce
2 - 8oz. blocks of cream cheese (I used Fat Free)
1 - Bottle of Naturally Fresh Ranch/Blue Cheese Dressing (I used Fat Free)
1 - Bag of Colby/Jack Shredded Cheese


Preheat oven to 350 Degrees.

Drain cans of chicken and put into mixing bowl. Shred pieces with a fork.

Add bottle of Frank's Red Hot Sauce to chicken. Stir and coat chicken thoroughly. Spread evenly in a 9 x 13 pan.

In a stove top pan, put ranch dressing and cream cheese. On medium heat, stir until cream cheese is melted and it has a thick consistency.

Once sauce is done, pour over the chicken in the pan. Bake for 25 minutes.

Add bag of Colby jack cheese over dip and bake for another 5 minutes.

Serve with celery (My Favorite!) or tortilla chips


Post a Comment

Subscribe to Post Comments [Atom]

<< Home