Jan Norris: Food and Florida

Food, Restaurants, Recipes and Pre-Disney Florida

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Devilishly Hot Buffalo Chicken Wing Dip, Fast Cider for Halloween

October 31st, 2009 · No Comments


I’ve published the Buffalo Chicken Wing dip numerous times – but my son thinks it’s perfect for the Halloween party he’s off to.

He suggested I put it up again: here you go. Make it as hot as you like – it’s orange, too – a good Halloween color.

(Those are his pumpkins to the right — the one on the right has a “brain” falling out of it and its name is Schwoogie; the other was carved by his galpal, Ashley Morgan.) I’ll show you my volcano-pumpkin sacrifice tonight – check back!!

Fast cider: Use a percolator and put cinnamon sticks, whole cloves and a tablespoon of pumpkin pie spice in the basket or in a filter.

Fill the container with apple cider and  a cup of cranberry-apple. Run it through its cycle – great cider for fall.


Jason hates to get his hands dirty


Pumpkin brains - a gourd with red marker to delineate the markings

Buffalo Chicken Wing Dip
2 (8 ounce) packages cream cheese, softened
3/4 cup Franks® Red Hot® Wing sauce (I use 1 bottle)
1 cup crumbled blue cheese
2 chicken breasts, cooked, cubed
1 cup feta cheese, or Monterey jack

Put all ingredients in a saucepot (or double recipe and put into a small Crock-Pot). Cook on medium-low heat until cheeses are melted. Reduce heat to low and cook 30 minutes to blend flavors.

Serve while warm with chips or flatbreads.

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