Whether you call it a cocktail hour or it's just the time that passes while the bride and groom get their pictures taken, anytime you serve alcohol, you should serve something to eat. (Plus it gives the children something to munch on.) Does it have to be hot appetizers passed by someone in a dinner jacket? Of course not. Raw vegetables and ranch dressing, chips and dip, cheese trays and wheat thins, all are viable options that won't cost a fortune.
For instance, the bride and groom I helped in November had cheese/sausage trays, raw vegetables/ranch dressing, pretzels, and this wonderful buffalo chicken dip with pita chips. I'd never seen it before. However, everyone was coming back for more, even the kids! I had to ask the bride for the recipe.
Buffalo Chicken Dip
Ingredients
* Two 12 oz cans of chicken (you can use 2-3 chicken breast if you want but this is much less time consuming and no one ever knows the difference)
* 1 cup of Ranch Dressing
* 1 cup of Frank's Original Red Hot (per recipe, don't substitute)
* One 8-ounce package of cream cheese
* 8 ounces shredded cheese (such as cheddar, monterey jack, mexican, etc)
Spray 13x9 pan with cooking spray. Heat oven to 350 degrees. Cut up cream cheese into appx 1/2 inch cubes. Lay cream cheese cubes evenly in pan. Cover evenly with shredded cheese. Pour ranch dressing and hot sauce over cheese. Put in oven for 7-10 minutes, uncovered. Remove, stir. Return to oven for 7-10 minutes, remove and stir. Continue this until cream cheese is melted and mixture is well mixed together. Meanwhile, drain and shred chicken. Once cream cheese is melted, pour chicken into mixture and stir until well mixed. Best served cold but great right out of the oven too! Serve with wheat thins, pita chips, toritlla chips, celery, etc.
ENJOY!
Until next time!
Annie
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