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Wednesday, Aug. 20, 2014

Snack food is my specialty

Posted Friday, January 11, 2013, at 3:20 PM

While I may not be the greatest at planning meals and preparing a week-long menu, I am great at snack food.

Today, we had a "food day" here at the MDN. It's Shelly's last full day and on food days everyone brings in food to share to celebrate the time someone spent here.

I brought two separate dips that are both easy and delicious, if I do say so myself.

Believe it or not, these are not recipes I found on Pinterest. The buffalo chicken dip was something my aunt taught me to make and the corn dip is a recipe from my mother. Both dips are best eaten with Fritos or tortilla chips.

Warning: When my aunt taught me to make the buffalo chicken dip we didn't use measuring cups, so what I'm posting is an estimate. I still make it by just eyeballing the ingredients. It's that easy.

Now, these dips aren't exactly healthy. They really aren't even close.

However, I use the non-fat or low-fat options whenever I can (like with the cream cheese or ranch dressing) and it tastes exactly the same as using the regular ingredients.

It's still not the best thing for you, but it's better than it could have been.

Buffalo Chicken Dip
Ingredients:
2 large cans of white chicken breast
2 blocks of cream cheese
1 bag (approximately 2 cups or a bit more) of shredded cheddar cheese
Frank's Red Hot hot sauce
Ranch dressing (not a packet)
Preheat oven to 350 F
Open and drain chicken. Place in bowl, cover in hot sauce (about a cup or a smidgen more, like I said, I don't use measuring cups). Place cream cheese in separate bowl, put in microwave for 30 seconds to a minute to soften. Use a fork to shred chicken and mix in hot sauce. Chicken should be finely shred. Add about a cup and a half of shredded cheese to chicken/hot sauce mixture and stir. Take cream cheese out of microwave and mix in about a cup or so of ranch dressing. Sprinkle the rest of the cheese on top of the dip.

Pour both bowls into 9x13 pan and mix together. Should form an orange-ish color. Bake for 18 to 20 minutes

Corn Dip
Ingredients:
1 can shoeped corn-drained (if not available, white corn will work)
1 can regular sweet corn-drained
1 cup sour cream
1/2 mayo
2 tblsp chopped red onion
1 cup shredded cheddar cheese
1/4 cup Parmesan cheese
2-3 jalapenos-remove seeds and finely chop

Mix all together and chill in the fridge


Comments
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When I dip you dip we dip

-- Posted by SecretAgentMichaelScarn on Wed, Jan 23, 2013, at 1:53 AM


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I am a 23-year-old college graduate going through the ups and downs of learning to live on my own and be financially responsible for myself. I suspect it is going to be an interesting ride.
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