I haven’t posted in a while! Right after I made the mint chocolate chip ice cream in the previous post, our fridge died. We were without a fridge for almost 3 weeks (long story), which resulted in eating out a lot. Then we went on vacation. So now I’m back and ready for more cooking and blogging.
We went to a family cookout today, and I wanted to bring something really easy. We went to the pool earlier in the day, so I was short on time. Tastefully Simple to the rescue! Everyone loved this dip. Pretty sure it was gone within about a half hour.
1 envelope Tastefully Simple jalapeño popper dip mix
1 package cream cheese (8oz), softened
1 can corn, drained
1 cup monterey jack or cheddar cheese
Combine all ingredients. Spread dip into a small baking dish. Bake at 350 until it’s hot and bubbly. Serve with tortilla chips.
6 tomatoes, seeded and cut into quarters
2 cloves garlic, minced
½ large red onion, cut into large chunks (separate each layer into its own piece)
1 jalapeno, de-seeded and diced
1 tbsp kosher salt
1 tbsp cumin
Leaves from about ¼ to ½ of a bunch of cilantro
Place everything into a large food processor and process on low. Once the pieces look relatively small, stop the food processor and stir. Process again to make sure any larger pieces get chopped.
I needed to make dinner one night, and I’d forgotten to take anything out. Oops. Strangely, I had buffalo chicken dip left over from a party. (This was strange because my buffalo chicken dip usually gets scarfed and I end up wishing I’d made more.) Anyway, back to the dinner thing. I always keep a stockpile of crescents in my fridge. Right now I think we have three cans. I rarely use them for actual crescent rolls, but I’m always using them for other stuff. I like to lob the end off of the can with a chef’s knife like I saw some chef on Food Network do in one of those mystery basket challenges on Chopped or something like that. Too bad I can’t remember who or what show. Anyway, dinner! I used crescent rounds to make these. You could use crescent rolls, you’d just have to make the dough into a rectangle, then cut into strips.
- 2 boneless skinless chicken breasts
- 1 package cream cheese, softened
- 1 Ranch packet
- Buffalo sauce
- Shredded cheddar cheese
- 1 package crescent rounds
Bake the chicken breasts until fully cooked. Pull or shred the meat. (Personally I use my KitchenAid stand mixer to shred chicken. I’ll do a post on it at some point, but Google will show you for now.) Add cream cheese, ranch packet, 1 handful of cheddar cheese, and about 1/4ish maybe 1/3 cup of buffalo sauce.
So now you have a buffalo chicken dip recipe too. If you’re using it for dip, top with cheddar and bake until hot and cheese is melted. Obviously skip this step if you’re making the crescent spirals.
Roll out the strips of crescent dough. Press so they get a little wider. Spread mix down the strip and roll each strip into a spiral. Press the crescent together at the end if needed to keep it together.
Place on a baking sheet and bake at 350° until golden.