Pumpkin Dip.

This pumpkin dip is so easy and super yummy! I made a really large portion which I then split and served half and froze the other half to enjoy at a later date. If you don't want a ton, just split the recipe in half!

What you need...

• 16 oz Cool Whip
• 1 5oz package instant vanilla pudding mix
• 1 15oz can can pumpkin puree
• 1 tsp pumpkin pie spice
• Whatever you would like to serve the dip with - i.e. apple slices, vanilla wafers, gingersnap cookies, etc.

How to make it...

In a large bowl, mix all the ingredients together and stir until combined. Chill in the refrigerator until serving.  Easy enough, right? If you want to get really festive, you can carve a small pumpkin to use as the serving dish!  After carving, I lined the pumpkin with plastic wrap and filled it with the dip.



With or without the pumpkin bowl, the dip is great! K, byeee!

Buffalo Chicken Dip

I apologize to all my readers that follow my blog for healthy food, but sometimes I just have to embrace my inner fat girl and NOMZ on something terrible for me. Yes, I realize there are "healthy" version of buffalo chicken dip, but guess what? I LOVE THIS VERSION. It is dangerous having this recipe...

What you need...

• 2 12.5oz cans canned chicken
• 1 cup Ranch
• 1 cup Buffalo Sauce (not hot sauce)
• 16 oz Cream Cheese (softened)
• 2 cups shredded cheddar cheese

How to make it....

Stir it all up and bake at 350 for 20 mins or until the top is golden brown.

I usually serve it with celery or Baked Scoops, but you can do carrots, or crackers, or bagel chips, or bread...its basically good on anything! K, byeee.