Holiday Appetizer/Dip Recipes Here for 2014

I can't believe I'm going to post this because I always make fun of the crock pot grape jelly meatballs, but I think I'm going to make these Buffalo Chicken Meatballs I saw on Thrillist.

And make a homemade ranch to dip them in.



Buffalo Chicken Meatballs Recipe

Total Time: 3 hours Yield: 35 meatballs

INGREDIENTS:

1 stick butter
1 ½ cups (12-ounce bottle) Frank’s hot sauce
1 teaspoon salt
1 pound ground chicken
1 large egg
1 cup panko breadcrumbs
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 cup blue cheese dip

Special equipment:

3-quart slow cooker

DIRECTIONS:

Cut butter into 8 pieces and place in slow cooker along with hot sauce and salt. Cover, set heat to low, and let butter melt while you make the meatballs.
In a large bowl, combine chicken, egg, breadcrumbs, pepper, garlic powder, and onion powder. Using your hands, mix until just combined. Cover and chill in refrigerator for 30 minutes.
Preheat oven to 400?. Grease a rimmed baking sheet and set aside.
Roll 1 tablespoon of meat into a ball and place on baking sheet. Repeat until you have 35 meatballs. Bake until outside is firm and just beginning to brown, about 6-8 minutes.
Transfer meatballs to slow cooker, cover, and cook on low for 2 hours.
Skim excess fat off the top and leave meatballs in slow cooker set to the “warm” setting. Serve with blue cheese dip.

I've made Ina's ranch dressing and it's quite good. Not your typical store bought taste.

LINK

Ingredients

3 scallions, white and green parts, chopped
1/2 cup chopped fresh basil leaves, lightly packed
2 tablespoons freshly squeezed lemon juice
11/2 tablespoons Dijon mustard
1 tablespoon good olive oil
2 garlic cloves, chopped
2 1/2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 cup good mayonnaise
1/2 cup Greek-style yogurt, such as Fage Total
1/2 cup buttermilk, shaken

Directions

Place the scallions, basil, lemon juice, mustard, olive oil, garlic, salt, and pepper in the bowl of a food processor fitted with the steel blade. Puree for 15 to 20 seconds to make a smooth mixture. Add the mayonnaise, yogurt, and buttermilk and blend until smooth. Transfer the dressing to a container, cover, and refrigerate for 1 hour for the flavors to develop.

I do not want my lunch anymore. I want Buffalo Chicken Meatballs!

Dear god

Sub tarragon for the basil in that Ina ranch recipe and add chive and parsley and lots of lemon and lime zest and it makes a damn good ranch. Or just use the ad hoc ranch recipe

Got all the ingredients. Making the chickenballs tonight. I'll let y'all know how they are.

Did anyone end up making these? I think I'm going to make them for Christmas day for an "emergency" appetizer.

I made the jalepeno popper dip that's been floating around. The one with the breadcrumbs on top. Also the buffalo chicken dip.

I have to say both were awesome

We are each doing an app from a different country for Christmas. I'm hoping to eat some good food!

I made the buffalo chicken dip, and it kinda gave me the weirds.