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18
Buffalo Chicken Dip
For the big game or the next holiday
gathering, this dip is sure to please a hungry
crowd. The hand mixer makes quick work of
shredding cooked chicken. Use this trick for
weekly meal prep; shredded chicken can be
the foundation for countless meals.
Makes about 6 cups
Olive oil or nonstick cooking spray
1 whole roasted chicken, warm,
about 3½ pounds
1 celery stalk, cut into small dice
16 ounces (2 standard packages)
cream cheese, each package cut
into 4 pieces, room temperature
1 teaspoon kosher salt
½ teaspoon freshly ground black
pepper
6 to 8 tablespoons hot sauce*
1 cup crumbled blue cheese
1. Preheat oven to 375°F with the rack in the
middle position. Lightly coat the inside
of a 1½-quart baking dish with cooking
spray. Reserve.
2.
Remove all meat from the roasted
chicken (discard skin and bones) and put
into a large mixing bowl. Using the
beaters, mix on Speed 2 to shred the
chicken, about 30 seconds. Once
shredded, add the celery, cream cheese,
salt, pepper, and hot sauce. Continue to
mix on Speed 2 until ingredients are well
combined, about 1 minute.
3.
Transfer the dip to the prepared baking
dish and top with the crumbled blue
cheese. Bake for about 40 minutes, until
hot and bubbling.
4.
Serve with cut veggies, bread pieces,
or tortilla chips.
* We developed this recipe to be on the
milder side, so either adjust the hot sauce
accordingly or serve with some hot sauce on
the side, for those who like it extra spicy.
Nutritional information per serving (½ cup):
Calories 213 (75% from fat) • carb. 2g • pro. 12g
fat 18g • sat. fat 10g • chol. 69mg • sod. 704mg
calc. 64mg • fiber 0g
Pimento Cheese Spread
This recipe stays pretty close to the beloved
Southern dish. It can be spread on crackers
or toasted bread, or made as a twist on a
grilled cheese sandwich.
Makes about 2 cups
4 ounces cream cheese, cut into
1-inch pieces, room temperature
¼ cup mayonnaise
8 ounces sharp Cheddar, shredded
1 jar (7 ounces) pimentos, drained
½ teaspoon onion powder
¼ teaspoon kosher salt
Pinch freshly ground black pepper
2 dashes hot sauce
1. Put the cream cheese in a medium mixing
bowl. Using the beaters, mix on Speed 3
until softened, about 30 seconds.
Add remaining ingredients and mix on
Speed 2 to fully combine, about 20 seconds.
2.
Use immediately.
Nutritional information per serving
(2 tablespoons):
Calories 113 (83% from fat) • carb. 1g • pro. 4g
fat 10g • sat. fat 6g • chol. 25mg • sod. 174mg
calc. 101mg • fiber 0g
Guacamole
Our fresh guacamole is perfect for the
Sunday game or served alongside quesadillas
for a festive dinner.
Makes about 2 cups
1 garlic clove, peeled
½ jalapeño, seeded and cut into
1-inch pieces
½ small onion, cut into 1-inch pieces
1 tablespoon fresh cilantro leaves
3 ripe avocados, halved, pitted,
flesh scooped from skin and
roughly chopped
1 tablespoon fresh lime juice
½ to 1 teaspoon kosher salt
1. Put all the ingredients, in the order listed,
into a medium mixing bowl or a large,
wide, measuring cup. Using the hand
blender, press the blade of the blending
shaft into the avocado pieces and blend
on Speed 1 until mixture begins to
soften, about 15 to 20 seconds. Continue
blending with a gentle up-and-down
motion until desired texture is reached,
about 20 to 30 seconds longer.
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