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Make this SPICY Buffalo Chicken Dip & steal the show at your Super Bowl party!



Seriously, make this spicy buffalo chicken dip and steal the show at any party!

✨Recipe:
✨roast one whole garlic at 400F for 40 minutes
✨shred 8oz of cheddar cheese and 8oz of smoked gouda cheese
✨chop a bundle of chives
✨in a bowl place all your seasonings together: (1tsp of each) seasoning salt, pepper, smoked paprika, garlic powder, onion powder, cayenne pepper
✨grab two chicken breasts and slice them in half. Coat each side of the chicken generously with the seasoning and bake in the oven at 375F for 30mins
✨Take chicken out of the oven and shred with forks.
✨Assemble the dip in a large bowl: 8oz softened cream cheese, half chopped chives, 1/2cup red frank’s hot sauce, packet of ranch seasoning, roasted garlic, 3/4cup shredded cheese. Fold in with shredded chicken
✨Place in baking dish and top with remaining shredded cheese. Bake 375F for 20mins
✨Serve with crackers, chips, veggies, enjoy 😉

making celebrity teen’s food because her
mac and cheese is still on top to be
honest I feel like one of the reasons
why her food tastes so good is because
of the seasoning in here I always Double
Take thinking it’s going to be a lot but
ends up coming out amazingly flavorful
mix all these ingredients together I got
all this goodness into a baking dish and
boom wait I could do that better boom
and oh my God this chicken buffalo dip
is divine

21 Comments

  6. @ChatGPT_Scripts

    Creamy Baked Macaroni and Cheese

    Ingredients:

    1 lb (450g) elbow macaroni

    4 cups (about 1 liter) whole milk

    1/2 cup (113g) unsalted butter

    1/2 cup (60g) all-purpose flour

    4 cups (about 400g) sharp cheddar cheese, shredded

    2 cups (about 200g) mozzarella cheese, shredded

    1 cup (about 100g) Parmesan cheese, grated

    1 teaspoon mustard powder

    1/2 teaspoon paprika

    Salt and pepper to taste

    1 cup (about 60g) breadcrumbs (optional, for topping)

    Fresh parsley, chopped (for garnish)

    Instructions:

    Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.

    Cook the elbow macaroni according to package instructions until al dente. Drain and set aside.

    In a saucepan, melt the butter over medium heat. Once melted, add the flour and whisk continuously to form a roux. Cook for about 2 minutes, until the mixture turns a light golden color.

    Gradually pour in the milk while whisking constantly to prevent lumps from forming. Cook the sauce until it thickens, about 5-7 minutes.

    Stir in the mustard powder, paprika, salt, and pepper.

    Reduce the heat to low and gradually add the shredded cheddar and mozzarella cheese, stirring until melted and smooth.

    Add the cooked macaroni to the cheese sauce, stirring until well combined.

    Transfer the macaroni and cheese mixture to the prepared baking dish. Sprinkle the grated Parmesan cheese evenly over the top.

    If desired, sprinkle breadcrumbs over the Parmesan cheese for a crunchy topping.

    Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and the top is golden brown.

    Remove from the oven and let it cool for a few minutes before serving.

    Garnish with chopped parsley before serving.

    Enjoy your delicious and creamy baked macaroni and cheese!

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