Welcome to Week 8 of How to Eat At Home on the Go, a series where I offer my tips, tricks and recipes to eat at home, even when your family is on the go for sports, church, school, work or anything else that may come up. You can check out the rest of the series here - Week 1, Week 2 , Week 3, Week 4, Week 5, and Week 6 and Week 7.
We love to eat appetizers for dinner at our house. This fits perfectly with trying to eat at home on the go. Just fix one of these 3 quick and easy dips, serve with chips or crackers, add sliced fresh veggies and a fruit bowl and you have a great quick meal. Each of these recipes can be prepared earlier in the day and popped in the oven 15 - 20 minutes before eating. Enjoy!
This is a family favorite we have every time we watch college football. So easy and very quick!
1 8 oz. cream cheese
1 can Hormel chili with beans
2 c shredded cheddar cheese
Preheat oven to 350*.
Soften cream cheese (30 seconds in the microwave - take out of foil packaging first!). Spread in the bottom of an oven safe dish.
Top with chili (Homemade chili or the canned variety of your choice works well. This is just what we like.).
Top with cheese (use the cheese of your choice - colby jack is great)
Bake for 20 minutes or until bubbly.
Best served with Fritos Scoops.
Buffalo Chicken Dip
2 8 oz. cream cheese
1/2 c Franks Chicken Wing Sauce
1 c Ranch dressing
1/2 c chopped celery (I leave this out all the time)
1 can chicken, drained (I use a large one, my sister uses a small one, you decide)
1 c shredded cheddar cheese
Super Quick - dump everything in a saucepot, heat over medium heat on stove, stirring constantly until all ingredients are incorporated and heated. Serve with Fritos Scoops.
Quick - Soften cream cheese. Dump everything in a bowl, mix until incorporated. Pour into an oven safe dish and bake at 340* for 20 minutes, or until bubbly. Serve with Fritos Scoops.
Not So Quick - Dump everything thing in a crockpot. Stir to incorporate. Heat on LOW for 2 - 3 hours, stirring occasionally to mix. Serve with Fritos Scoops.
Spinach Artichoke Dip
1 (10 oz) pkg frozen spinach, thawed and drained
1 (14 oz) can artichoke heart quarters, drained and chopped
1 (5.5 oz) container garlic and herb spreadable cream cheese( I like Aloeutte)
1 c shredded Parmesan cheese
1 (8 oz) container sour cream
1/2 c mayonaisse
1 (2 oz) jar chopped pimentos, drained
6 bacon slices, cooked and crumbled (I use precooked bacon pieces)
Stir together spinach and next 6 ingredients. Spoon into a lightly greased baking dish. Bake at 400* for 20 minutes or until bubbly. Sprinkle with bacon. Serve with crackers or chips.
Linked to Delicious Dishes
Works for Me Wednesday