Everyones New Year’s Eve celebration should include lots of food, fun and fellowship. An easy way to concentrate on the fun and fellowship is to have the food finished and out of the way. To help make your New Year’s Eve preparation a snap, I’m giving you two of my favorite appetizers; both easily made and kept warm in a crock pot.
My all time favorite appetizer is Buffalo Chicken Dip. I have a friend who has nicknamed this recipe “Chicken Crack.” It surely is addictive. It’s cheesy, spicy and tastes wonderful with tortilla chips. My friend, Chris, gave me the recipe for Rueben Dip way back. It’s another crowd pleaser, using cheeses, corned beef and sauerkraut. Lay out a platter of party rye bread to serve with it and you’ll no doubt be asked for the recipe.
Run out and buy the ingredients and have these easy recipes ready for a great New Year’s Eve bash!
Buffalo Chicken Dip a.k.a. Chicken Crack
2 boneless, skinless chicken breasts, cooked and shredded
16 oz softened cream cheese
1 c ranch dressing
½ c Frank’s Hot Sauce (3/4 cup, if you like it really hot!)
8 oz shredded Cheddar cheese
Cook chicken breasts for about 40 minutes, or until fork tender. Cool and shred. (This can be done the day before.) In heavy saucepan, combine all ingredients and cook on low until cheeses are melted. Keep warm in crock pot. Serve with tortilla chips.
Chris’ Rueben Dip
1 lb corned beef, shredded
14 oz can sauerkraut, drained
16 oz shredded Swiss cheese
16 oz shredded Cheddar cheese
1 c Hellman’s mayo (Sorry, no Miracle Whip here!)
2 packages of Pepperidge Farm’s Party Rye Bread
Combine all ingredients in heavy saucepan. Cook until cheeses are melted and transfer to crock pot to keep warm. Serve on party rye bread.