Tag Archives: dip

Guac Off 2015

I have an exciting announcement!

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.

Original photo credit: Alan Nudi; further editing by me.

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White pizza dip

 I’ve made this recipe from HowSweetEats.com twice.

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. 

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Chicken fajita Queso dip

I found a new, wonderfully easy and flavorful dip recipe.

I pinned it recently and my sister-in-law (to be) commented, “If you want to know what to bring to our house to dinner next time, bring this.” Always nice when decisions are made easier for you!

Thank you to InsideBruCrewLife.com for this one. I didn’t change a thing and it was perfect.


  • 2 tbsp olive oil
  • 1/2 cup diced green bell pepper
  • 1/2 cup diced onion
  • 1 cup finely chopped chicken
  • 3 tbsp fajita seasoning mix
  • 1 pound Velveeta cheese, cubed
  • 1 (10 oz) can diced tomatoes with chilies (undrained)

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My food writing homework

I had the third of six food writing classes this evening with the Table Hopping Times Union blogger Steve Barnes.

Our assignment this week was to write about the act of cooking. I opted to write about my buffalo chicken dip, which I made on Saturday.

After I read it to the class, Steve made a good suggestion on something key I left out that should have been mentioned – can you guess what it is?

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Buffalo chicken dip

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.

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