I need a recipe for chicken wing dip that is not spicy?

for my food day at school please help me it has to fit 20 people plz help meI need a recipe for chicken wing dip that is not spicy?
Buffalo Chicken Dip


INGREDIENTS (Nutrition)


2 (10 ounce) cans chunk chicken, drained


2 (8 ounce) packages cream cheese, softened


1 cup Ranch dressing


3/4 cup pepper sauce (such as Frank's Red Hot庐)


1 1/2 cups shredded Cheddar cheese


http://allrecipes.com/Recipe/Buffalo-Chi鈥?/a>I need a recipe for chicken wing dip that is not spicy?
1 egg


1 tablespoon water


2/3 cup dry bread crumbs


1 teaspoon onion powder


1 teaspoon dried basil


1 teaspoon cayenne pepper


1/2 teaspoon garlic salt


1/2 teaspoon paprika


10 whole chicken wings


DIPPING SAUCE:


2 tablespoons ketchup


2 tablespoons honey


1 tablespoon Worcestershire sauce


1/2 teaspoon salsa





Directions:


In a shallow bowl, beat egg and water. In another shallow bowl, combine the bread crumbs, onion powder, basil, cayenne, garlic salt and paprika.


Cut chicken wings into three sections; discard wing tip sections. Dip chicken wings into egg mixture, then coat with crumb mixture. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 425掳 for 25-30 minutes or until juices run clear, turning every 10 minutes.


In a small bowl, combine the sauce ingredients. Serve with chicken wings. Yield: 6 servings.
ZESTY LEMON DIPPING SAUCE





1/4 cup olive oil


1/4 cup butter


1 lemon


3-4 cloves garlic, peeled


1/4 teaspoon each basil and oregano


2 tablespoons fresh Italian parsley


cracked black pepper, to taste


pinch of paprika


dash of Frank's Hot Sauce (optional)





Microwave olive oil for 30 seconds, or just until hot. Add butter, paprika and herbs.





Into a blender bowl, scrape the zest of the lemon using a zester, vegetable peeler, or grater. The zest is the yellow skin on the lemon - avoid getting any of the white portion because it's bitter. The lemon flavor and oil is all contained in the yellow portion.





Squeeze the lemon juice into the blender container, removing any seeds. Add garlic and process. Allow garlic to sit in lemon juice for 2-3 minutes; this takes the ';raw'; edge off the garlic.





Add hot oil and butter mixture, process another 10 seconds.





For a variation, stir in a dash of Frank's Hot Sauce, Texas Pete or green or red Tabasco sauce just before serving.





Use as a dipping sauce for grilled shrimp, or pour over grilled fish or lobster, just before serving.





Quahogs on the half-shell: Freeze quahogs until they open slightly, then pry open (20-30 minutes). Place on grill until cooked, and spoon 1 teaspoon of dipping sauce (with Frank's Hot sauce) over each one. Old Salts will eat the quahogs without cooking.





Can also be brushed over seafood during grilling.





Food Safety Tip: If you use this for brushing raw seafood on the grill, use a separate portion and discard remainder. Save a ';clean'; batch to serve as dipping sauce.


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I make my wings into honey barbecue wings, I don't like hotwings.


It is super simple, you take the wings and bake them on the little cookie sheets that have 1/2 inch sides. I line mine with foil first just to avoid a gross cleanup. Dust them with garlic powder and salt, and bake until cooked thoroughly. Next, you pour an entire bottle of BBQ sauce (I only use bullseye, Kraft tastes like ketchup and vinegar, ewww) into a large bowl, and add 2-3 TBSp of honey, and whisk until blended. Next, you add 4-5 of the wings and toss to coat. Place the wings back on the pan, and bake another 10-25 minutes, until the sauce is sticky, not slimy.


You need to increase the recipe for the number of wings you are making. One 3lb bag of wings needs 1 bottle of sauce.


I serve mine with extra bbq sauce and ranch salad dressing, alongside baby carrots and short stalks of celery!
RANCH DIP





1 c. sour cream


1/2 c. Rancher's choice creamy dressing


1/4 c. (1 oz.) Kraft 100% grated Parmesan cheese


2 tbsp. sliced green onion





Mix ingredients, refrigerate. Serve with vegetable dippers or crackers. Makes about 1 1/2 cups





OR





BBQ DIP





1 pt. water


1 qt. vinegar


1 lb. butter


1/4 c. salt


1 tsp. pepper


1/4 c. Worcestershire sauce





Heat until butter melts. Dip chicken in and place on grill or oven. Baste with the rest of dip





OR





BEST BBQ DIP





1 c. bottled BBQ sauce


1 c. orange marmalade


1 (1 - 1 1/2 oz.) pkg. dry onion soup mix





Mix all ingredients. Allow flavors to blend. Serve warm or cold. Good on chicken nuggets.





OR





HONEY BBQ SAUCE





2 c. ketchup


1/2 c. honey


1/4 c. Worcestershire sauce





Combine all ingredients together. Let stand at room temperature for several hours allowing flavors to blend. Use your favorite BB meats: ribs, steaks, poultry, etc.; basting frequently.





JM