Ron’s Recipe Book”

Snacks & Dips

Ron’s Famous Bleu Cheese Dressing/Dip     Buffalo Chicken Dip

Ron’s Famous Bleu Cheese Dressing/Dip
Shared by Ron

Ingredients:
   Crumbled Blue Cheese
   Light Mayo
   Light Sour Cream
   Cider Vinegar
   Milk
   Garlic Powder
   White Pepper
   Preparation:
   Place 2-cups Lite Mayo, 2-Cups Lite Sour Cream
       and 8 oz. of Crumbled Blue Cheese into a
       bowl.  Mix thoroughly.
   Add 3 tablespoons Cider Vinegar, 1 teaspoon
       of garlic powder and 1/2 teaspoon of White
       Pepper, and mix thoroughly.
   Gradually add milk which mixing until dressing is
       thick, but pourable.
   Cover and store in the refrigerator overnight.
   Serve:
   *** Will keep refrigerated for 2-weeks.  Mix if it
       separates or add more milk to thin as needed.
**** Can also be used as a dipping sauce for
       Buffalo Wings
  Serve over fresh greens, topped with crumbled
   bacon and crispy croutons.

Buffalo Chicken Dip

12.5 oz. can of chicken, drained (I use perdue shortcuts...works out perfect)
8 oz. package reduced-fat or fat-free cream cheese (Definitely use the fat free, no taste difference and much better calorie and fat wise)
½ c. reduced-fat sour cream
1 T. dry Ranch mix
1 cup shredded cheddar cheese (I use low fat low moisture shredded cheddar)
¼ cup hot sauce
1 can diced green chilies
(I don't add any hot sauce, but I know many people heat this up to lava hot)
Mix it all up together and heat (I use a stick blender).
Heat in microwave in 30 second spurts...stir and heat until cheese is melted and dip is hot through.

Makes 8 - ½ cup servings

Mushy Phase: Eat as is
Regular Food Phase: Serve with crackers, crudités, toasted cocktail rye rounds