BUFFALO DIP FOR SUPER BOWL XLIX (SALLYE)

sallye bates

By
@grandedame

I really, really, really didn't want to go to the grocery this morning, so I just used what was in the pantry/fridge. It turned out really tasty.

Hope you enjoy.


Featured Pinch Tips Video

Rating:

Comments:

Serves:

Makes a bunch

Prep:

1 Hr 15 Min

Method:

No-Cook or Other

Ingredients

1 can(s)
hunts petite diced tomatoes
1/4 c
olive oil
4 Tbsp
franks hot wing sauce (more if you like more heat)
2 Tbsp
smoked paprika
1 tsp
garlic powder or granules
1 to 2 tsp
cayenne pepper
2 medium
ribs celery
2 large
jalapeno peppers
1 bunch
green onions
1 c
finely chopped pecans
16 oz
cream cheese, room temperature
8 oz
shredded cheddar (i used sharp)

Directions Step-By-Step

1
Pour tomatoes into medium sized bowl.

Add hot sauce, olive oil, paprika,garlic powder and cayenne pepper. Stir well to mix and place covered in fridge for about an hour.
2
Wash produce well before beginning.

Cut jalapeno peppers in half, remove membranes and seeds.

Remove outer skins from green onions and trim tops, leaving as much green as possible, cut onions into halves or thirds.

Cut celery into quarters.

Place all items in food processor and pulse until finely chopped.
3
Allow cheese to come to room temperature. Place in large mixing bowl.

Add chopped vegetables and tomato mixture.

Mix at medium speed until smooth and well blended.

Add pecans and mix in well.
4
Store in covered container in fridge for at least an hour before serving.

Will last about 2 weeks if kept refrigerated in a covered container.

About this Recipe

Main Ingredient: Dairy
Regional Style: American
Other Tag: Quick & Easy