You know what no one in the history of get-togethers ever said? "Don't bring buffalo chicken dip." You know why? Because it's an amazingly delicious crowd pleaser that everyone loves. You know what goes great with Buffalo chicken dip? Literally EVERY kind of Food Should Taste Good snack. Shown here is the sweet potato & multigrain varieties which obviously were a hit as there are almost none left. We actually don't have a crock pot which I believe is how this deliciousness is normally made, so we (I say "we" but honestly I can't take full credit for this one, it was the boyfriend who made it, I just taste tested ;) crafted a recipe that was easy enough for men to do on football Sunday sans a slow cooker. Recipe below!

Ingredients

2 (10 ounce) cans chunk chicken, drained

2 (8 ounce) packages cream cheese, softened

1 cup Ranch dressing

1 cup hot sauce (any kind)

1 cup shredded Cheddar cheese

dash of cayenne pepper

2 bags of Food Should Taste Good multigrain or sweet potato chips

Directions

Heat chicken and hot sauce in a skillet over medium heat. Stir in cream cheese and ranch dressing. Stir until well combined. Mix in half of the shredded cheese until melted then transfer to a baking pan. Sprinkle the remaining cheese over the top then bake on 350 until hot and bubbly. Serve with Food Should Taste Good chips.

If you guys are like me on the weekdays you wake up, go through your morning routine, work nine hours, brave the metro ride back exhausted, then finally arrive home straight up RAVENOUS (or is that just me?). For this reason I like to have some healthier snack options on hand to help keep my hunger pangs at bay until I'm able to finish cooking dinner. My new favorite lighter chips are the Food Should Taste Good Blue Corn & Multigrain Tortilla Chips/Crackers. They are made with nuts, flaxseed, quinoa, organic blue corn, and all kinds of other healthful stuff yet are still SO DELISH. I like to break out the restaurant style salsa with blue corn chips for when I am in a hurry.  Since I had a little extra time while home stick on Monday, I came up with a pretty quick and basic spinach artichoke dip that pairs sensationally with the multigrain variety. Recipe below!

1 8 oz package of cream cheese

1 14 oz can artichoke hearts

3/4 cups frozen chopped spinach (thawed and thoroughly drained)

1/2 cup light mayo

1/3 cup canned drained mushrooms

1/2 tsp garlic powder

1/2 tsp onion powder

Salt & pepper to taste

2/3 cups shredded mozzarella

Mix all ingredients but the mozzarella in a large bowl (no mixer required) until well combined. Add mixture to an 8x8 inch baking dish and sprinkle mozzarella on top.  Bake on 350 for 15 minutes or until cheese is a little browned and melty.

BONUS: Win a $100 Visa gift card along with a 9-Piece Square Dipping Set, Nostalgia Electric Fondue Pot, including 6 forks, Stainless Steel Snack Bowl, and a variety of Food Should Taste Good products! Winner will be picked next Friday (US residents only).

*This post was sponsored by Food Should Taste Good. Thank you for supporting the brands that keep Currently Coveting going!