Chicken Club Dip
Chicken Club Dip
1 cup chicken, cooked and shredded
1 cup light sour cream
3/4 cup reduced fat mayo
1 1/4 cup Colby Jack cheese
1 cup cooked bacon
1 cup finely chopped tomato
1/2 teaspoon onion powder
1/4 teaspoon salt
Lettuce
Pita chips or crackers for dipping
Combine chicken, sour cream, mayo, 1 cup cheese, 3/4 cup bacon, 3/4 cup tomato, onion powder, and salt together in a mixing bowl. Refrigerate 1-2 hourss. To serve, arrange several lettuce leaves in center of a serving platter. Spoon dip on top of lettuce. Garnish with remaining bacon, cheese, and tomatoes. Arrange crackers or pita chips around platter for dipping.
1 cup chicken, cooked and shredded
1 cup light sour cream
3/4 cup reduced fat mayo
1 1/4 cup Colby Jack cheese
1 cup cooked bacon
1 cup finely chopped tomato
1/2 teaspoon onion powder
1/4 teaspoon salt
Lettuce
Pita chips or crackers for dipping
Combine chicken, sour cream, mayo, 1 cup cheese, 3/4 cup bacon, 3/4 cup tomato, onion powder, and salt together in a mixing bowl. Refrigerate 1-2 hourss. To serve, arrange several lettuce leaves in center of a serving platter. Spoon dip on top of lettuce. Garnish with remaining bacon, cheese, and tomatoes. Arrange crackers or pita chips around platter for dipping.
Cucumber Sandwiches
1 pkg of cocktail bread, rye or whatever they have
1 8oz pkg cream cheese (I use low fat)
1 pkg good seasonings Italian dressing mix/powder
1 cucumber, peeled & sliced thin
Fresh dill
Mix the cream cheese and Italian dressing mixture
Spoon dollop onto each slice of bread
Top with 1 slice of cucumber
Sprinkle w/ dill
1 8oz pkg cream cheese (I use low fat)
1 pkg good seasonings Italian dressing mix/powder
1 cucumber, peeled & sliced thin
Fresh dill
Mix the cream cheese and Italian dressing mixture
Spoon dollop onto each slice of bread
Top with 1 slice of cucumber
Sprinkle w/ dill
Green goddess dip w/crudites
3 tablespoons fresh lemon juice 2 anchovy fillets
1 medium shallot, coarsely chopped
1 tablespoon Champagne vinegar or white wine vinegar
1 garlic clove, peeled
1 large ripe avocado, peeled, pitted, quartered
1/2 cup sour cream
1/4 cup chopped fresh Italian parsley
3 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh basil
1/2 cup olive oil
30 cooked large American shrimp, peeled, tails left intact
Heads of green and red Belgian endive, trimmed, leaves separated
Easter Egg radishes, trimmed, with some tops still attached
Heirloom baby carrots, peeled, trimmed, with some tops still attached
Persian or Japanese cucumbers, cut into 3x1/2-inch spears
Sugar snap peas, trimmed
Red, yellow, and orange bell peppers, cut into 3x1/2-inch strips
Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped. Add avocado, sour cream, parsley, tarragon, and basil; blend until almost smooth. With machine running, add olive oil through feed tube in thin stream. Transfer dip to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead.
Place bowl of dip on large platter. Surround with shrimp and vegetables. Cover and chill.
1 medium shallot, coarsely chopped
1 tablespoon Champagne vinegar or white wine vinegar
1 garlic clove, peeled
1 large ripe avocado, peeled, pitted, quartered
1/2 cup sour cream
1/4 cup chopped fresh Italian parsley
3 tablespoons chopped fresh tarragon
1 tablespoon chopped fresh basil
1/2 cup olive oil
30 cooked large American shrimp, peeled, tails left intact
Heads of green and red Belgian endive, trimmed, leaves separated
Easter Egg radishes, trimmed, with some tops still attached
Heirloom baby carrots, peeled, trimmed, with some tops still attached
Persian or Japanese cucumbers, cut into 3x1/2-inch spears
Sugar snap peas, trimmed
Red, yellow, and orange bell peppers, cut into 3x1/2-inch strips
Combine lemon juice, anchovies, shallot, vinegar, and garlic in processor. Blend until shallot and garlic are finely chopped. Add avocado, sour cream, parsley, tarragon, and basil; blend until almost smooth. With machine running, add olive oil through feed tube in thin stream. Transfer dip to small bowl. Season to taste with salt and pepper. DO AHEAD: Can be made 1 day ahead.
Place bowl of dip on large platter. Surround with shrimp and vegetables. Cover and chill.
Cool Chick Salad
2 c cooked chicken breasts, chopped (can use rotisserie chicken, canned chicken, fajita chicken)
1 c canned black beans, drained and rinsed
1 ½ c tomato, diced
1 c whole kernel corn (I use a bit more)
½ c red onion, diced
¼ c fresh cilantro, chopped
Dressing (put in a jar and shake)
2 T lime juice
1 T olive oil
½ t ground cumin (I use whole seeds)
½ t sugar
¼ t salt
Chill and serve with Fritos, tortilla chips, crackers, pita chips...and it's better the next day!
1 c canned black beans, drained and rinsed
1 ½ c tomato, diced
1 c whole kernel corn (I use a bit more)
½ c red onion, diced
¼ c fresh cilantro, chopped
Dressing (put in a jar and shake)
2 T lime juice
1 T olive oil
½ t ground cumin (I use whole seeds)
½ t sugar
¼ t salt
Chill and serve with Fritos, tortilla chips, crackers, pita chips...and it's better the next day!
