Going forward, until further notice, I will be doing my Food History posts every other Thursday, instead of every week. On the “other” Thursdays, I will be posting the results of the night before’s food tasting competition.
Have you been wondering if one guacamole recipe is better than another? We can tell you right here.
The first time, I allowed the cherry tomatoes to become perfectly collapse and blend seamlessly into the super cheesy dip; this time, I kept the tomatoes a bit more in tact, so there were almost chunks of tomato in the dip.
Honestly, both were extremely excellent and it doesn’t even matter which way you go.
1 pint grape tomatoes, halved
1 tsp olive oil
1/4 tsp salt
1/4 black pepper
12 oz cream cheese, softened
8 oz shredded mozzarella
8 oz shredded provolone*
1/4 cup shredded or grated Parmesan cheese
4 garlic cloves, minced
1/4 cup chopped basil
1/2 tbsp dried thyme**
1/2 tbsp chopped oregano
chips, crackers, or bread for dipping
*I used my Ninja vegetable cutter to chop up sliced provolone.
**Or use 2 tbsp fresh.
The thing about this dish is that it needs to be served immediately, or kept warm as it’s served, as it can harden up over time.
This fantastic dip is more or less a combination of this recipe and this recipe. It can be baked or slow cooked in the slow cooker.
6 cups finely shredded chicken
2 cups cream cheese
1 1/4 cups Frank’s hot sauce
1 cup Ranch dressing
1/2 cup shredded mozzarella cheese
1/2 cup shredded cheddar cheese
Of course, blue cheese always goes with buffalo chicken dip too (and other buffalo chicken dishes) – you can either substitute the Ranch dressing for blue cheese dressing, or mix in some crumbled blue cheese into the mix.