Disappearing Buffalo Chicken Dip
2 cups diced or shredded
Preheat oven to 375°F.
¼ cup cayenne
1 cup Hellmann’s* or
Best Foods* Real or
In a bowl, toss chicken with pepper sauce. Stir in
mayonnaise, Cheddar, green onions and lemon
juice. Turn into a shallow 1½-quart casserole.
Sprinkle with blue cheese.
1 cup shredded Cheddar
cheese (about 4 ounces)
Bake, uncovered, for 20 minutes, or until bubbling.
Serve hot with celery and/or your favorite dippers.
Makes 3 cups.
2 tablespoons ;nely
chopped green onions
* Brands may vary by region; substitute a similar product.
1 teaspoon lemon juice
¼ cup crumbled
Celery sticks or other
dippers, for serving
Chipotle Ham Rolls
¾ cup butter
½ cup minced sweet
1 6-ounce package
spiral-ham glaze mix
½ cup raspberry jam
1 teaspoon plus 1 table-
spoon prepared yellow
½ - 1 teaspoon chipotle
1 8-ounce container
honey-nut cream cheese
24 small Hawaiian
24 2-by-2-inch slices
24 slices Havarti or
Melt butter in a saucepan over medium-high heat.
Add onion and cook until tender. Add glaze mix,
jam, 1 teaspoon mustard and chipotle powder.
Bring to a boil; remove from the heat and let cool.
In a small bowl, combine cream cheese and
1 tablespoon mustard; mix until smooth. Set aside.
Slice dinner rolls in half. Spread cream cheese
mixture on each bottom half. Top with 1 slice of
ham and 1 slice of cheese (folded into quarters).
Add top half of bun.
Place the sandwiches in 2 buttered 13-by-9-by-2-
inch pans. Pour the raspberry sauce mixture evenly
over the ham rolls. Cover tightly with aluminum
foil; refrigerate overnight.
Preheat oven to 350°F. Bake the ham rolls, covered,
for 25 minutes. Remove the foil and bake for an
additional 10 minutes, or until heated through.
Serve warm. Makes 24 appetizer servings.
Appetizers & Beverages 41