It’s no secret I love Buffalo Chicken anything. I have posted Buffalo Chicken pizza, nachos and a macaroni cheese recipes. This dip is amazing. I also have another recipe planned in case you have any leftover. 😉
2-3 cups of shredded Chicken
1/2 cup of chicken wing sauce, I use Sweet Baby Rays, any sauce will do
1/2 cup of bleu cheese dressing, if you hate bleu cheese, use Ranch dressing
5 scallions, white and green parts, divided and cut
1/2 cup celery
1 8 ounce container of bleu cheese crumbles, divided
1 8 ounce block of cream cheese, room temperature
Preheat oven to 350 degrees. I sprayed my pan with a nonstick spray. Combine shredded chicken with wing sauce and bleu cheese dressing. Add half of the scallions to the chicken mixture, save the rest for the top of the dip. Add in one half of the bleu cheese crumbles and cream cheese, save half for the top, add celery. Mix until combined. Bake 20 minutes. Serve with tortilla chips or assorted veggies to be keto friendly. Enjoy!
I grew up in Southern California eating avocados and guacamole since childhood. Any excuse I have to eat guacamole, I make it happen. It’s not just for chips! I put guacamole on tacos, burgers and sometimes just on a spoon! 😂 I lived all of my life buying rock hard avocados, rotten avocados, and brown avocados. So frustrating. I will also tell you how to pick out the perfect avocado, you know the kind that is beautifully green on the inside and ripe too. Just like they show in magazines or on cooking shows. Everyone has their own special ingredients they like to add or not add. I am pretty much a purest when it comes to guacamole. Simple basic ingredients because I want the avocado to be the star.
Here is the trick of buying the perfect avocado. See where the avocado has been picked off of the tree? Kinda looks like a little scab. Take it off, it you see green, your avocado is ripe and ready to eat. I don’t care if it’s hard, it’s ready. If you squeeze your avocado to see if it’s soft and ready to eat, you are bruising it. Trust me on this.
3 ripe Haas avocados, pitted and peeled
1 jalapeño, seeds removed and ribs removed for me, if you like heat chop it all up
1/2 cup red onion, diced fine
1 small clove garlic minced
1 Tablespoon lime juice
1/3 cup cilantro, finely chopped, you may omit this if you don’t like it
1/4 teaspoon cumin
1/2 teaspoon sea salt
Don’t have garlic? Use garlic salt
1 Roma Tomato, finely chopped, seeds removed
Some people add Pico de Gallo
Please do not add mayonnaise or sour cream unless you are making a salad dressing. And if you do, don’t tell me!
Place avocado in a bowl and mash with a fork. I like to have some small avocado chunks in mine. Add the rest of the ingredients and combine.
Serve immediately. Enjoy! See below for the best way to store if you have extra.
It’s Friday! It’s Freaky Friday! Freaky Friday is a recipe swap I am doing with a great group of bloggers. I was assigned a blog to pick a recipe from and recreate their recipe. The group of bloggers have no idea who has their blog or know anyone else’s blog or recipes as its been a secret. Today, we are all sharing our recipe posts. I am sharing Lisa’s delicious recipe for Pico de Gallo from Lisa’s Dinnertime Dish. Lisa is from Minnesota and is a wife and Mom to three children. Her goal is to ensure people to get in the kitchen and cook healthy and affordable meals.
I am anxious to try Lisa’s Spicy Jalapeño Vinaigrette and her Five Minute Enchilada Sauce! Lisa has some great recipes on her blog and they are not all Mexican and spicy but I am drawn to those. Please be sure you check out her blog and all of the other bloggers and their wonderful recipes.
4 Roma tomatoes
1/4 cup red onion
1/3 cup cilantro
1 lime, juiced
1/4 teaspoon pepper
1/4 teaspoon salt
Dice the the tomatoes, onions and jalapeño. Add the lime juice to the ingredients and mix to combine.
I recently went to a party and had a variation of this dip. I asked for the recipe and it was identical to Trisha Yearwood’s recipe. I decided to put my on spin on it. It’s good.
2 11-ounce cans of Mexican corn, drained
2 4-ounce cans of green chiles, drained
1 4-ounce jar of chopped pimentos, drained
1/4 cup of finely chopped onion
1 jalapeño, finely diced (optional)
2/3 cup of grated Parmesan cheese
1 1/2 cups of Monterey Jack cheese, grated
1 cup of Mexican cheese shreds
1 cup of mayonnaise
Corn chips for dipping
Preheat oven to 350 degrees. Combine all ingredients in a bowl except for the chips. Spread evenly into a 13 x 9 pan. Bake for 35 minutes. Serve hot from the oven with corn chips.