I made a buffalo dip last night that was so hot that my kids were running to get glasses of milk and huge dollops of sour cream. I even had to have sour cream with mine. I love sour cream so it was a bonus.
If you like spicy, this should hit the spot.
Loved in the South’s Super Spicy Buffalo Dip
3 large cans of chicken breasts (drained)
1 bottle of spicy buffalo sauce
1.5 containers of jalapeño cream cheese
1 can diced jalapeños
Mix it all together in a large bowl until smooth. Put it in a casserole dish. Put cheese all over the top. Bake at 350 until cheese is melted and the dip is bubbly.
Serve with tortilla chips if you don’t count carbs. For a lower carb dish, ditch the chips and find a fork. It’s delish!
I love a good thick soup. If you’ve ever seen my other recipes then you know I like spicy too. This soup is thick and spicy and I love it! It is one of the easiest soups to make, so without further ado, here’s the recipe.
Loved in the South’s Easy Chicken Enchilada Soup
- 3 packets of taco seasoning
- 1 to 2 small jars of diced jalapenos
- 3 large cans of green enchilada sauce
- 3 lbs. of cooked chicken breasts
- 2 containers of jalapeno cream cheese
I place all of the chicken in my crockpot with one taco seasoning packet and cook it on low for 6 hours. When the chicken is done, I shred the meat. I take out most of the liquid that is in the crockpot. I then put in all my other ingredients and stir. I cook it on low for as long as I need or until it is heated through. If I’m using my Dutch oven (like in the picture), then I will put it it in the oven at 180 degrees for a few hours. Yum!