December 2008 Recipe from Chef Ron

Cooler November temperatures mean friendly gatherings and hot dips!. If you want to impress your guests try Chef Ron's Hot Chicken Dip.

HOT CHICKEN DIP

Ingredients
1 lb. Diced Chicken
1 lb. Cream Cheese (softened)
1/2 cup mayo
1/2 cup salsa
1 - 4 oz. can, diced green chilies
3 diced green onions
2 cups shredded cheddar

Mix all ingredients together and bake @ 325 for approximately 30 minutes or until bubbly.

Serve with crackers, bread or tortilla scoops.

RECIPE ARCHIVE

Looking for last month´s recipe from Chef Ron… and it´s gone? Don´t worry. We´ll be maintaining an archive of all Chef Ron´s favorites and posting links here. So no matter how long ago you saw the recipe on the web site, it will still be available. Right Here!

August, 2008: Ron's No Fuss, Refreshing Watermelon and Red Onion Salad

September, 2008: Ron's Favorite Banana Pudding

October, 2008: Chicken Roulade