Orgasmic - BBQ Chicken Dip

Do you have guests coming over in a few hours to watch the Super Bowl and need more grub?  Here's a totally orgasmic hot dip that will have your guests running their own touchdowns.

All you need to do is run to the store and grab a few items.  Whip them up together and you've got this amazing dip!  I literally cannot stop eating it nor could the rest of my crew.  It obviously won't last until game time.

I did opt to try and make it low-cal.  Why, I honestly don't know!  Although even using Fage 0% Greek Yogurt, Light Ranch Dressing and Cream cheese it's still incredible.  I even used the Fat Free Shredded Cheddar because that's what my family insists on all the time.  I DO NOT recommend using that.  Go for at least the 2% if not full fat.  I mean let's face it - with all the other junk you'll be eating today, just enjoy yourself and watch your intake tomorrow.

Orgasmic BBQ Chicken Dip

serves 10

2 cups shredded Rotisserie chicken

1 (8 oz.) package cream cheese, softened

3/4 cup BBQ Sauce (I used Original KC Masterpiece)

1/4 cup Ranch Dressing

1/4 cup sour cream (I used Fage 0% Greek Yogurt)

1 1/2 cups shredded cheddar cheese

1 green onion, sliced

Directions:

Preheat oven to 350F degrees

Combine all ingredients except 1/2 cup cheddar and onion in a bowl.

Sprinkle remaining cheese and sliced green onions on top.

Bake 25-30 minutes.

Serve with your favorite chips or however you prefer.  Honestly, I could put this on a bun and eat it as a sandwich - it's that good!

I hope your favorite team wins the game today!

Mango Guacamole with Baked Tortilla Chips

Do you love to party! If you do then you know Cinco de Mayo is this Sunday.

When I was younger I use to go out and party with my friends, then it got old being around a bunch of rowdy people, lots of pushing and shoving - not fun at all.  So instead of going out I started going to friends homes or having them over, and now, well, if you must know, it's just another day.  

That being said, I still like to prepare food for the occasion, to celebrate.  Whatever stage in life you're at, I know you'll enjoy celebrating with this Mango Guacamole and Baked Tortilla Chips.  It's so simple to whip up that you'll be making it all the time, not just for Cinco de Mayo.

I prepared a video covering all the details from how to cut an avocado and mango,  to selecting the perfect ones, plus, how to make your own baked tortilla chips.  Baked tortilla chips are healthier than fattening fried tortilla chips.  Let's face it, you can still celebrate and enjoy the festivities, and food, without feeling disgusting the next day - that is unless you over indulge in the alcohol.

Check out my video then print the recipe below to make for your Cinco de Mayo celebration this Sunday!

Ingredients:

3 medium-large (about 1 ¼ pounds), ripe avocados

½ small red onion, chopped into ¼ inch pieces

½ to 1 fresh Serrano chile, stemmed, seeded and finely chopped

2 tablespoons (loosely packed) chopped fresh cilantro, plus a few leaves for garnish

1 tablespoon fresh lime juice

1 large ripe mango, peeled, flesh cut from the pit and cut into ¼ inch pieces

Salt

Baked Tortilla Chips, Cucumber or Jicama slices, for serving

Directions:

• Cut around each avocado from stem to blossom end and back up again, then twist the halves apart.  Dislodge the pit. 
• Scoop the avocado flesh into a large bowl.  Coarsely mash the avocado with a large fork or potato masher.
• Scoop the onion into a small strainer and rinse under cold water.  Shake off the excess water and mix into the avocado along with Serrano, cilantro, lime juice and 2/3 the diced mango. 
• Taste and season with salt, usually about ¾ teaspoon.  If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate – best if served within a couple of hours.

When you’re ready to serve, scoop the guacamole into a serving bowl and garnish with the remaining diced mango and a few cilantro leaves if desired.  Serve with baked tortilla chips, slices of cucumber or jicama.

  Baked Tortilla Chips

1. Turn oven on to Bake at 350 degrees
2. Take package of tortillas, removing desired amount, and spray with non-stick cooking spray 
3. Sprinkle tortillas with cumin, salt, and pepper
4. Slice tortillas into wedges with a pizza cutter
5. Lay wedges out onto foil lined cookie sheet
6. Bake for 8-10 minutes until lightly browned

Serve with your favorite toppings!

You can also use other seasonings if you like such as, chipotle powder or other spices that you like.

Enjoy!!!

Ooey Gooey Cheese Dip & Homemade Tortilla Chips

This coming Sunday is the Super Bowl.  Whether or not you're a big football fan there's a good chance you're invited to a party, having one at your home or you'll flip to the channel now and again to check the score or watch the much waited for commercials.

OK, so some of you may not even turn on the TV that day, but if you're one of those that I've described above, then you're probably going to be cooking up some grub for the game.  One dish that's almost always on a Super Bowl game day table is a hot cheese dip. 

This dip that I'm sharing IMO, is positively the most incredible dip you'll ever try.  It's so quick and easy to put together you'll be surprised at how sensational it tastes.  Your guests won't be able to stop eating it and you won't either!

If you're still not sure you're getting together with friends, I suggest picking up this simple list of ingredients, just so you're prepared.  It will take all of 10 minutes to toss together. 

Oh, and if you forget to pick up the chips try making my simple Homemade Tortilla Chips (below) with those tortillas sitting in your refrigerator. They're better for you than the store bought - but then who's counting when the cheese dip is packed with fat and calories!

Ooey Gooey Cheese Dip
Makes 2 cups

Ingredients:
8 oz. mild Cheddar and Monterey Jack cheese mix (2 cup package)
4 oz. cream cheese
½ cup whipping cream
½ cup canned diced green chilies
1 Tbsp. hot sauce (or to your taste)
1 clove garlic, finely minced
Serve with home baked tortilla chips  (below) or your favorite brand

Directions:

Place all of the ingredients except the chips into a small saucepan.  The recipe can be completed to this point up to 8 hours before heating.

Place the pan over low heat and warm the dip, stirring constantly, until the cheese is melted.  Be careful not to let it boil, or the oil will separate from the cheese.

Taste and adjust for spiciness.

Transfer to a warm serving bowl or a mini Crock Pot.


Home Baked Tortilla Chips:

Take flour tortillas and cut in pizza wedges.  Lay on foil covered pan and spray with Pam.  Sprinkle with cumin, S& P or desired spices and bake for 8-10 minutes in 350 degree oven until crisp.

Both recipes are so simple.  In fact, if you have any leftover cheese dip, pour it over your burger or use as a dip for your fries or pretzels.  Pour it over a plate of chips with chicken, olives, sour cream, etc. for a great Nacho appetizer.

Trust me your friends will be raving about this dip.  IT'S OUT OF THIS WORLD DELICIOUS!

ENJOY!!!