1 packet Hidden Valley® Original Ranch® Dips Mix
16 ounces sour cream
¾ cup shredded cooked chicken
½ cup crumbled bacon
½ cup crumbled hard-boiled eggs
½ cup crumbled blue cheese
¾ cup diced avocado
½ cup diced tomato
Mix contents of dips packet with sour cream.
Add chicken, bacon, eggs, blue cheese, avocado, and tomato.
Stir well to combine.
Refrigerate 1 hour to thicken.
Serve with crackers.
3 chicken breasts, cooked/grilled
1 pound thick cut bacon, cooked
8 ounces of cream cheese
1 cup cheddar and jack cheese mix, shredded
½ packet Ranch Seasoning
4 large tortillas, burrito sized
Chop the chicken and the bacon into a small dice (see picture above)
Add all the ingredients except the tortillas into a large bowl and mix well.
Spread a quarter of the mixture onto each tortilla evenly.
Roll into a pinwheel, tightly.
Cut into 1″ pieces and serve cold or if you want to heat, cook at 400 degrees for 10 minutes
4 oz. cream cheese, softened
1 c. shredded Cheddar
6 slices bacon, cooked and crumbled
1 tsp. garlic powder
Freshly ground black pepper
1 tube crescent rolls
8 pickle spears, halved
Egg wash, for brushing
Preheat oven to 350º. In a medium bowl, combine cream cheese with cheddar, cooked bacon, and garlic powder. Season with salt and pepper and mix until fully combined.
Unroll Crescent Rolls into triangles and cut in half lengthwise. Spread mixture on each triangle, then top with a pickle. Roll up.
Brush Crescents with egg wash and bake until golden, 12 to 15 minutes.
1 large loaf French bread or 2 smaller loafs
8 oz. cream cheese, softened
1/3 cup sour cream
1/3 cup mayonnaise
1/4 – 1/2 cup Frank’s Original Hot Sauce (1/2 for quite spicy)
1 1/2 tablespoons dry ranch dressing seasoning mix
1/2 tsp EACH chili powder, cumin, smoked paprika, garlic powder, onion powder
salt to taste
1/4 cup Blue cheese crumbles up to 1/2 cup if you LOVE blue cheese
1 cup freshly grated sharp cheddar cheese, divided
1 cup Mozzarella cheese, divided
3 cups packed shredded chicken (about 1 1/2 pounds)
6-8 pieces Cooked and crumbled bacon
blue cheese (only if you love it because its strong)
Preheat oven to 350 degrees F.
Slice about 2 inches deep through the top of the bread, and continue to cut a large rectangle, being careful not to cut through the bottom of the bread. Remove top of bread and hollow out middle to create a rectangular bread bowl. Set aside.
Whisk together cream cheese, sour cream, mayonnaise and hot sauce and all spices/seasonings until well combined.
Stir in blue cheese, 3/4 cup cheddar and 3/4 cup mozzarella followed by chicken.
Spoon Buffalo Chicken Dip into prepared French bread and top with remaining cheddar and mozzarella cheeses. Bake on a baking tray at 350 degrees F for 25-30 minutes or until cheese is melted and slightly golden.
Let bread sit approximately 10 minutes to set and slightly cool then slice. Best served warm.
3 c. corn chex
2 c. wheat chex
2 c. mini pretzels
2 c. mini marshmallows
1 c. red and green M&Ms
20 oz. white chocolate
Red and green sprinkles, for garnish
In a large bowl, mix together Corn Chex, Wheat Chex, pretzels, mini marshmallows, and M&Ms.
Melt white chocolate and pour over mixture. Stir until fully coated.
Transfer mixture to a parchment-lined baking sheet or dish and top with sprinkles, then refrigerate until firm, 1 hour.
Break up into bite-size pieces and serve.
12 oz frozen chopped spinach, thawed and squeezed dry
6 oz cream cheese, softened
2 garlic cloves, minced
½ tsp salt
½ tsp onion powder
¼ tsp pepper
¼ tsp chili powder
1 tsp Italian seasoning
½ c grated Parmesan cheese
1 c cheddar or mozzarella cheese
1 tube refrigerated thin crust pizza crust
2 Tbsp butter, melted
½ tsp each garlic salt and Italian seasoning
Preheat oven to 400*
In a bowl combine spinach and cream cheese. Add garlic, salt, onion powder, pepper, chili powder, Italian seasoning and beat to combine. Add parmesan and ½ c cheddar or mozzarella and combine.
Roll out crust and cut from the top center to make the shape of a triangle
Spread the filling evenly onto the triangle
Shape the remaining tow pieces together to form a triangle and place on otp of the other
Using a pizza cutter cut small slices lengthwise, leaving about an inch down the center
Twist ends of dough, leaving the top and bottom unrolled
Bake for avout 20 minutes until golden brown on top and cooked through on the bottom. Melt butter and stir in garlic and seasoning, brush over breadstick. Serve warm.
½ c Honeycrisp apple, diced
½ c granny Smith apple, diced
1 lb cream cheese, room temperature
1 ½ c sharp cheddar cheese, shredded
1 ½ tsp maple syrup
1 ½ cups pecans, toasted and chopped
Combine first 5 ingredients together and form into a ball. Roll into the toasted peans and refrigerate 30 min before serving.
Serve with butter crackers
Beat cream cheese and powdered sugar until light and fluffy. Stir in pumpkin and spices.
Gently fold in whipped topping. Refrigerate at least 30 minutes before serving.
Serve with sliced apples, graham crackers or your favorite fruit!
1 (8oz.) block cream cheese, softened to room temp.
1 (8 oz.) tub vegetable cream cheese
2 tbsp. Hidden Valley Ranch Spicy Ranch mix
3 green onions, diced
1 red pepper, finely diced (save the stem)
2 cups shredded sharp cheddar cheese, divided use*
Be sure to save the stem of the red pepper. It’s going to be our pumpkin stem! I just wrap the stem up in a slightly dampened paper towel and wrap that up in some Glad Wrap and put it in the fridge until I’m ready for it.
Combine cream cheeses
Stir in 2 tablespoons of Hidden Valley Ranch Spicy Ranch mix. Note: This was not spicy in this cheeseball at all. It just gave it a small kick of flavor. You can always use the Hidden Valley Original Ranch flavor also
Gently stir in green onion and red pepper
Finally, stir in one cup of shredded cheddar cheese
Spread out a large sheet of Glad Cling Wrap. Sprinkle about a 1/4 cup of the shredded cheddar cheese onto the plastic wrap
Then top with cheeseball mixture.
Take the rest of the shredded cheddar cheese and sprinkle it onto the tops and sides of the cheese ball.
Now, time to wrap it up with rubber bands. You can also use kitchen string for this. You will need 4 large rubber bands. This is why it’s important to have a tightly wrapped cheeseball with two layers. We don’t want any cheeseball mix squeezing out while we’re putting on the rubber bands.
With these rubber bands, I had to double wrap each one to get those long indentations we’re looking for to make the pumpkin shape. You can also use kitchen twine for this if that makes it easier for you.
Place cheeseball into the fridge for a minimum of two hours (overnight is best.) Not only do the flavors get better as it sits, but as the mixture cools, it will help it to form that pumpkin shape
When ready, cut off the rubber bands and carefully remove the cling wrap. Then add on the red pepper stem to the top. Just gently push it in there. Serve with your favorite buttery crackers or blue corn tortilla chips
1 (8 oz) package cream cheese, softened
1/3 cup diced red onion
1/4 cup pickle juice
2 teaspoons finely chopped garlic
1 teaspoon Old Bay seasoning
1 teaspoon coarse ground pepper
2 cups diced pickles
In a large bowl add cream cheese, red onion, pickle juice, garlic, Old Bay seasoning and pepper. Combine with a hand mixer. Add pickles and continue mixing until fully combined. Refrigerate at least 3 hours and up to three days before serving.