TWO FAVORITE APPETIZER DIPS YOU WANT TO MAKE THIS FALL

The big game is coming up next month

down in College Station, and I am over the moon excited!

I am hoping that the weather will be perfect

football weather calling for a jacket and light stadium blanket!

Since fall brings with it many football games

and tailgate events, I want to share

two of my favorite autumn dips that will

be perfect for you to take along for your next party!

Buffalo Chicken Dip

2 Cups Cooked Shredded Chicken

 8 Ounces Cream Cheese, Cubed

1 1- Ounce Package Dry Ranch Dressing Mix

2 Teaspoons Garlic Powder

1 1/2 Cups Shredded Cheddar Cheese

1/2 Cup Buffalo Hot Sauce

In a 2 quart or larger slow cooker add the shredded chicken, cream cheese, dry ranch mix, garlic powder, shredded cheese, and buffalo sauce. Stir well to combine. Cover the crockpot and cook on low for 1-2 hours until hot and bubbly. Serve dip with your favorite chips, crackers, and vegetables.

Pumpkin Dip

2 pkgs. (8 oz. each) cream cheese, softened

 1 can (15 oz.) Pure Pumpkin

 2 cups sifted powdered sugar

 1 teaspoon ground cinnamon

1 teaspoon ground ginger

Beat cream cheese and pumpkin in large mixer bowl until smooth. Add sugar, cinnamon and ginger; mix thoroughly. Cover; refrigerate for 1 hour. Serve with fresh fruit, bite-size cinnamon graham crackers or gingersnap cookies.