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The ultimate party dip! Make it as hot or mild as you like. This recipe is great to double. Simply prepare the dip as directed but don't bake it, freeze it. That way when you need a quick appetizer simply thaw and bake.
2 Boneless, skinless chicken breast ground
or cut into small pieces
1/2 c. Celery, diced
1/2 t. garlic powder
1/4 t. onion powder
1/4 t. cayenne pepper
1 t. Extra Virgin Olive Oil
1 8 oz. package cream cheese, softened
1 c. Light Ranch Dressing
4-6 oz. Frank's Red Hot Sauce
4 c. Sharp Cheddar Cheese-made with 2% milk
T.G.I.G.F! "Toastettes"
1 Loaf baked T.G.I.G.F! Bread
1/4 t. Cayenne Pepper
Extra Virgin Olive Oil
Small 1 1/2" Biscuit Cutter
directions
Preheat oven to 350 degrees. In a medium skillet heat 1 teaspoon of olive oil over medium heat, add celery, chicken and spices and saute until cooked through. Remove skillet from heat and stir in cream cheese, ranch dressing, hot sauce and 3 cups of sharp cheddar cheese, reserving one cup of cheese for top of dip. Pour dip into a large 13" x 9" baking dish and top with remaining cheese. Bake in preheated 350 degree oven 25-30 minutes until bubbly. While the dip is baking you can prepare the "toastettes". Using a serrated knife slice the bread into 1/4" slices. Using a small 1 1/2" biscuit cutter cut as many circles as you can out of each slice. Brush each circle with olive oil and sprinkle with cayenne pepper lay on a cookie sheet. Once the dip is done remove from oven and increase temperature to 400 degrees. Bake the "toastettes" for 6-9 minutes until lightly browned. Serve with warm dip. *I save the leftover small bread pieces and make bread crumbs out of them, by placing them in my food processor and pulsing until fine crumbs form. I store the bread crumbs in the freezer to preserve freshness.