Buffalo Chicken Dip
- 8 ounces cream cheese -- room temperature
- 1 cup cooked chicken -- Use canned, drained
- 1/2 cup RedHot Sauce -- Prefer Aldi or Franks
- 1/2 cup bleu cheese salad dressing -- Kraft Roka Bleu
- 1/2 cup bleu cheese, crumbled (comes in a little plastic container, use half)
Serve with carrot, celery, cucumber, zucchini, etc.
Leftover dip can be used as a spread to make a nice wrap
Knitting Update -
Still working on the sleeves - just 2 inches to go in the raglan.
Left and Right sides - back is off to the right.
Last subject change - the completion of the Superbowl and the associated snacking festivities marks, for me, the beginning of spring. And cleaning up my act. So more exercise, fruits, veggies and lean proteins and less butter, cheese and cream will now be the order of the day. And lots of green tea. In that spirit dinner tonight will be:
Frisee salad with mandarin oranges
Flounder Picatta (well, a little butter won't hurt)
Broccoli with garlic and red pepper
Fish Piccata
- 1 T. olive oil
- 2 Flounder fillets, defrost if rozen and dry
- salt and pepper
- 2 T. flour for dusting (Wondra is really good for this)
- 1/4 cup white wine
- 2 T. lemon Juice (I use EasyLemon)
- 1 T. capers
- 1 T. butter
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