Best queso dip, chicken alfredo dip with dippers, easy cheesy chicken stromboli

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A big game is tomorrow between the Buckeyes and Penn St., so use these recipes for a pregame snack.
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Best queso dip
1/2 lb. pepperjack cheese, cubed
1/2 lb. American cheese (white), cubed
1 C whole milk (maybe more for thinning the dip later)
8 oz. cream cheese
1/2 C regular sour cream
1 can Rotel
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. chili powder
Combine all ingredients in a slow cooker and cook on low for 1 1/2 to 2 hours, stirring every so often. Or, in a medium size saucepan, combine all ingredients and stir often while it is heating up. Then, transfer to a 2-quart crockpot once heated. Keep on warm to keep the dip “dippable.”
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Chicken Alfredo dip with dippers
1 loaf soft white bread
3/4 C melted garlic butter
1-3/4 C sour cream
1 C cream cheese, softened
1-1/2 C shredded chicken
8 strips bacon, chopped and cooked
1 tsp. chopped parsley
1/2 C grated Parmesan
1 C grated mozzarella, split
1 tsp. garlic powder
1 tsp. pepper
Preheat oven to 350 degrees. For dippers: Roll slices of bread flat. Brush with garlic butter on both sides. Cut into four triangles, corner to corner. Place flat on a baking sheet and bake for 20 minutes flipping halfway through until golden brown and crisp.
For dip: In a large bowl, mix together sour cream, cream cheese, chicken, bacon, parmesan, 1/2 cup mozzarella, parsley, pepper and garlic powder. Transfer to a baking dish, sprinkle with remaining mozzarella cheese and cover with foil. Bake for 20 minutes then remove foil and broil for 5 minutes. Sprinkle with extra parsley, dip garlic bread and enjoy!
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Easy cheesy chicken Stromboli
1 lb. homemade or store-bought pizza dough
2 C shredded rotisserie chicken
2/3 C shredded Parmesan cheese, plus more for garnishing
1 C homemade or store-bought marinara sauce, divided
4 slices fresh mozzarella cheese
1/3 C fresh basil leaves
2 tbsp. olive oil
Preheat oven to 375 degrees. Line a baking sheet with parchment paper. Lightly flour work surface and then roll out the pizza dough to a rectangle measuring 11×13 inches. In a small bowl mix together shredded chicken with Parmesan cheese and 1/2 cup of marinara sauce. (Reserve remaining 1/2 cup of marinara sauce for dipping.) Position dough so the longer side is closest to you and then arrange chicken mixture in the center of the dough. Top chicken with sliced mozzarella and then basil leaves.
Beginning 1 inch from top of dough, cut 1/2-inch slits from the center of the dough outward toward the edges on both sides. Fold top portion of dough over and then alternately braid the strips across the center. Cut off any excess dough and then tuck the two end pieces underneath the Stromboli. Transfer Stromboli to baking sheet.
Brush top of Stromboli with olive oil, sprinkle it with additional Parmesan cheese and then bake for 25 to 30 minutes until golden brown and cheese is melted. Remove Stromboli from oven, transfer it to a rack and let it rest for 10 minutes. Slice and serve.
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Her menu for the week: Monday – salad, Tuesday – salad, Wednesday – salad, Thursday – salad, Friday – salad, Saturday – three pizzas, tacos, grilled cheese, bottle of wine, seven cinnamon rolls, gallon of ice cream, two cheeseburgers, Sunday – salad!
If you would like to share a recipe with me, just send it to that J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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