Well Easter has come and gone already. Now we just sit tight and wait for summer to arrive.
And it can’t come fast enough!
I don’t know what to do with myself this time of year…there’s not much to do around here – all the skating rinks and toboggan hills are closed. We could go outside for walks and bike rides, but you run the risk of being blown half across this country with the wind we get. Not to mention all the gravel left behind from the snow removal crews. It’s just that awkward in between that drives me crazy. I get all restless and want to take on big home projects like painting, or I want to go shopping all the time!
Maybe this year I’ll take the time to plan my garden. Or take some time to get re-inspired for my blog. I’ve lost a bit of my blogging mojo…sometimes it comes to me so easily, and other times not so much. I’ll blame it on the time of year… 😉
But I have been in the kitchen playing with a few new and old recipes, so I’ve got some delicious things coming your way! One dish I wanted to share with you is this Hot Buffalo Chicken Dip.
I have been wanting to make this dip for sooooo long. Ever since my best friend Paula made it for a get together, I haven’t been able to get it out of my head. I have images of my friends hanging out at the Buffalo chicken dip. They’re all oooohing and aaaahing over how amazing this dip is. And it is. It tastes just like Buffalo chicken wings…it’s the best. The best!
I finally got my chance to make it this past weekend and it was a hit again! Yum.
It’s spicy, tangy and creamy all at the same time.
You won’t be able to resist its deliciousness. You won’t. I can’t. I could eat it by the spoonful.
Hot Buffalo Chicken Dip
- 3 chicken breasts
- 1 8 oz pkg cream cheese at room temperature
- 1 cup hot sauce I use Frank's RedHot
- 3/4 cup ranch salad dressing
- 1 cup grated cheese I use cheddar
Preheat your oven to 375 degrees.
First cook the chicken. I like to poach it in water: just add the chicken breasts to lightly boiling water, and simmer until the chicken is cooked through - about 10-15 minutes.
Once the chicken is cooked, cut it up in to bite sized pieces, then shred it.
In a separate bowl, combine the cream cheese, hot sauce, ranch dressing and cheese. Mix until combined and creamy.
Add the cooked chicken to the hot sauce mixture and combine.
Transfer the mix to an oven proof dish.
Bake for 35-45 minutes, until hot and bubbly. Stir it occasionally.
Recipe NotesIf you are rushed for time, you can cook this dish in the microwave on high for about 15 minutes, until hot and bubbly. Stir it often.
- This dip is great served with nacho chips, chunks of bread, or cut up sticks of celery.
- It’s a great appetizer for any game day party or friend/family get togethers!
So now I go. I’m going to drag out some old magazines and cookbooks and get some inspiration. Time for me to get back into it! What do you do when you need inspiration? What are your go to motivators?