I'm sure you can tell just by the name how good this dish is (it's so good, that we forgot to take pictures when it came out of the oven). We actually refer to this recipe as "The Dip" because whenever my best friend, the other Gina, asks what she should make, I typically respond with "the dip." I never knew the exact contents until I asked her to share it with me so I can pass it along to you. I was surprised to find out that there are only 4 ingredients to this wonderfully, delicious dip. The nice part is that the ingredients called for all have lower fat versions, so you can make as light or as heavy as you want it to be. We have had it as a pre meal appetizer, during many parties, and sometimes just hanging out and love it every time! Thanks Gina for sharing :)
If you're looking for a great dip that's got some (white) meat to it, then the Buffalo Chicken Dip is the way to go. Why mess with bones and messy fingers when you can get the same flavor and then some from this very dish. The combination of chicken with hot sauce and dressing gives you that wingy taste while the addition of cheeses creates a creaminess making it that much better. You can prepare this in the crockpot or the oven- I've given directions for both!
Of course, I use light ingredients in my version including a calorie free Ranch (Walden Farms) and it still turns out delicious. I have yet to try the dip with Blue Cheese, but the next time I make the it, I will. And watch out, 'cause this dip definitely has a kick to it! So if you're not into spicy, take it down a notch by reducint the amount of hot sauce.
By no means am I taking credit for this Classic Spinach Dip recipe -it's been made in houses all over for years. This dip is really one of my favorite things to munch on so I wanted to be sure that just in case you we unaware of this wonderful creamy dip or have had it and didn't know how it was made, you can now be in the know.
The original version of the recipe is on the back of the Lipton® Vegetable Soup Mix box, or you can use my recipe, which is lightened up- allowing me to feel a little less guilty as I hog most of it when I make it (I tend to make a double batch- a one for me, one for them kinda thing).
I am a big fan of bruschetta, especially in the summer time when the tomatoes are at their peek performance. There are several ways you can go about making a bruschetta, however I like to keep it simple and flavorful. The trick is to use Roma (or Plum) tomatoes which are less juicy and give you more "meat." This is a rather basic Bruschetta recipe and it gives you a versatile result. It's great as is on toasted baguette slices or you can jazz it up by melting mozzarella on top. It also makes a great filling for stuffed mushroom caps or toss it in with rotini pasta for a fun salad. The options are endless!