Best queso dip, chicken alfredo dip with peppers, easy chicken stromboli

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Here are three appetizers for your next summer party.
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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 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 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 dip “dipable” and enjoy!
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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 pieces 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. 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.
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 3 minutes. Sprinkle with extra parsley. Dip garlic bread.
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Easy 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 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 then roll out room-temperature 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 longer side is closest to you, then arrange chicken mixture in center of dough. Top chicken with sliced mozzarella and then basil leaves.
Beginning 1 inch from top of the dough, cut 1/2-inch slits from center of dough outward on both sides, toward the edges. Fold top portion of dough over, then alternately braid strips across the center. Cut off any excess dough then tuck the two end pieces underneath the Stromboli. Very carefully transfer Stromboli to baking sheet.
Brush top of Stromboli with olive oil, sprinkle it with additional Parmesan cheese, and then bake it for 25 to 30 minutes until it’s 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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Good thing – that amazing moment when you hear a song you haven’t heard in years and you still know every word!
If you would like to share a recipe with me, just send it to the J-T or email it to me.
(Melanie Behrens – melb@marysvillejt.com)



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