Bacon Ranch Crackers

• 8.8 ounces Cheese Ritz Bits crackers
• 1 tablespoon Ranch seasoning
• 3 tablespoons real bacon bits
• 3 tablespoons vegetable oil
• ⅛ teaspoon garlic powder
• ⅛ teaspoon ground red pepper

Instructions

• Preheat oven to 250° F, and prepare a baking sheet by lining it with parchment or aluminum foil.
• In a small bowl, whisk together the ranch seasoning, bacon bits, garlic powder, and red pepper.
• In a large bowl, toss the crackers with the oil. Add the seasoning mixture and toss to coat.
• Spread onto the prepared baking sheet. Many of the bacon bits will not stick to the crackers when you transfer them from the bowl to the baking sheet, so it will be necessary to scatter them over the crackers before baking them. Bake for 15-20 minutes.
• Bake for 15-20 minutes.

Chicken Taco Dip

Ingredients

• 16 ounces refried beans
• 8 ounces cream cheese room temperature and cut into smaller squares
• 1 cooked shredded chicken breast does not need to be seasoned
• 1 ½ tablespoons Homemade Taco Seasoning
• 2 cups shredded Mexican Cheese Blend divided
• 1 cup Shamrock Farms Sour Cream
• 1 tablespoon diced jalapeños drained, if necessary. Can add more or less to taste.
• juice of half lime
• 1 teaspoon chopped fresh cilantro
• tortilla chips for serving

Instructions

• Preheat oven to 375 degrees F. and prepare a pie plate or 8 X 8-inch baking dish by spraying it with cooking spray.
• In a medium skillet over medium-low heat, combine the refried beans and cream cheese squares. Heat until smooth and completely blended.
• Mix in taco seasoning, shredded chicken, and mix thoroughly.
• Remove from heat and add 1 cup of the shredded Mexican cheese, jalapeños, sour cream, and lime juice, mixing well.
• Pour into prepared baking dish and evenly distribute the remaining cheese, and cilantro over the top.
• Bake for 15 – 20 minutes or until bubbly with cheese slightly browned.
• Serve immediately with tortilla chips for dipping.

Jalapeno Popper Dip

Ingredients

  Igredients

• 4 jalapenos
• 8 ounces cream cheese room temperature
• 2 cups shredded cheddar cheese divided
• ½ cup mayonnaise
• ¼ cup sour cream
• ½ cup bacon bits divided (or 8 cooked slices, crumbled)
• 1 shallot minced
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper

Topping

• 2 tablespoons butter
• 18 Ritz Crackers
• 1 tablespoon chopped fresh parsley
• Chips, crackers and/or a sliced baguette for dipping

Instructions

• Using gloves, cut the jalapeños in half. Remove the stem, seeds, and membranes, and chop.
• Preheat oven to 375°F and spray an 8 X 8-inch baking dish with cooking spray.
• In a medium bowl, mix together the chopped jalapeños, cream cheese, mayonnaise, sour cream, 1 ½ cups of cheddar cheese, ⅔ of the bacon bits, shallot, garlic powder, salt, and pepper. Place into the prepared pan and spread evenly.
• In a small microwavable safe bowl, melt the butter. Crush the Ritz crackers with your hands and add them to the bowl along with the remaining cheese, bacon bits, and parsley. Sprinkle the topping evenly over the dish.
• Bake for 15-20 minutes until bubbly, and serve.

Slow Cooker Buffalo Chicken Dip

Ingredients

• 1 ½ cup shredded cooked chicken
• 8 ounces cream cheese room temperature
• 1 cup shredded cheddar cheese
• ½ cup Hellmann's Real Mayonnaise 30 oz.
• ½ cup crumbled blue cheese
• ⅓ cup Buffalo sauce
• 2 green onions chopped
• ½ teaspoon garlic powder
• fresh Italian parsley, chopped for garnish, if desired

Instructions

• In a 2-quart slow cooker, combine the chicken, cream cheese, shredded cheddar cheese, Hellmann's Real Mayonnaise, blue cheese, Buffalo sauce, green onions, and garlic powder.
• Cook on low for 1½ hours.
• Serve with crackers, tortilla chips, carrots, celery, and/or a sliced baguette.