"New & Improved" Buffalo Chicken Cheese Dip

I know what you're thinking. "Rachael, you've already done this recipe. Be creative, already." You're right-I have already posted this recipe; however, I have improved this. Tremendously.

Tomorrow is Labor Day. Actually, depending on when I post this, today might be labor day. And you undoubtedly have some party to go to tomorrow/today. And many of you are expected to bring some sort of dish; something that you'll probably buy at the store for way too much and possibly try to pass off as your own.

Don't do that. Make this instead.

Test this theory: when someone asks you what you're bringing to the party, go ahead and tell them, "I'm bringing buffalo chicken cheese dip." Watch their face. It will either a) light up from sheer excitement, or b)  become pale after realizing that their dish will be nothing compared to yours. Nothing. It will be banned to the side of the table with the fruit salad and nasty cole slaw. Yours will be seated in honor next to the burgers and brownies. Now give the evil laugh and move on. This was a good decision, wasn't it?


Ingredients:

• 2 8 oz. blocks of cream cheese, softened
• Buffalo sauce (near the hot sauce, ketchup and barbecue sauce)
• Garlic salt
• Lawry's seasoning salt
• Pepper
• 6-8 boneless skinless chicken breasts
• 8 oz. bag shredded mozzarella cheese
• 1 cup of another kind of shredded cheese {I chose a pizza blend}
• 1/2 cup ranch dressing

Directions:

• Cut up thawed chicken breasts into small pieces
• Cook on the stove over high heat
• Add some of the garlic salt, seasoning salt and pepper. Mix well.
• Once the chicken is almost done cooking, add about a cup of the buffalo sauce and stir. Turn the heat on medium and let it finish cooking.
• In a separate bowl, mix the cream cheese

• If you forgot to take it out of the fridge and it's hard as a rock, you can microwave it for 30 seconds.
• Add the mozzarella cheese, buffalo sauce and ranch dressing. Mix well.
• Once the chicken is finished cooking, add to the bowl and combine all ingredients.
• Spread mixture into a 13x9 pan.
• Add about a tablespoon of buffalo sauce to the top of the dip and spread with a spoon, lightly covering the top.
• Sprinkle with the cup of shredded cheese you chose.
• Bake at 350 degrees for 20-30 minutes until bubbly.
• Serve hot with vegetables, tortilla chips or Fritos. If you're afraid of carbs, this can also be served solo.
• This can also be garnished with drained, diced tomatoes (not for me, though, thanks) or chopped green onions.

I wish you were in my apartment right now. I wish you could smell what I'm smelling. This.Is.Heavenly.

Love and all-things-new,

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Puree salsa

I work in an office that has an ice cream chest. Yes, I said it. A chest full of ice cream; unlimited to those of us who have dedicated our lives (or at least 40 hours a week) to The Journal. This shouldn't come as a surprise to you, as our office revolves around food. I have a feeling I'll be losing a few pounds once I leave this place of temptation next week.

My friend, Jessica, recently brought in some incredible salsa for us to try. Now, I love Mexican food, but it's hard for me to find salsa that I just absolutely love. I'm not a huge fan of all the big chunks of tomatoes and onions. Have I ever told you about how my baby brother used to throw up whenever you said the word "tomato?" No? Another story for another time.

So I begged and pleaded, and Jessica was kind enough to share her recipe. It was incredibly fresh, tasty, and full of all-natural ingredients that are easy to find during the summer.

Ingredients:

• 3 tomatoes
• 1 onion 
• 2-4 cloves of peeled/minced garlic
• Juice of 1 lime
• 1 jalapeño 
• 1 good handfuls of fresh cilantro

Directions:

• Cut your tomato's and onion into big chunks and remove seeds
• Slice open the jalapeño pepper and remove the stem and seeds. Set the seeds aside, (that's where all the heat is)
• Combine all ingredients in a food processor and blend till desired texture
• Add salt and pepper to taste
• If you like more heat add the pepper seeds and blend again
• Let chill in refrigerator before serving

Enjoy!

Love,
Rachael

Hot corn dip

I accidentally came across this peculiar dip at a friend's wedding last year. I was extremely hesitant to try it because of the tomatoes (just being honest), but after hours in a bridesmaids dress, I was ready to dive into just about anything. This dip is colorful, spicy, perfectly creamy and is an amazing side dish at a summer barbecue. Plus, it's super quick. And cheap.

Ingredients:

• 1 can white corn, drained
• 1 can yellow corn, drained
• 1 can diced tomatoes with green chile peppers, drained
•  1 package cream cheese, diced
• Make sure it's softened
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Chopped cilantro
• Don't skip this ingredient!

Directions

• Preheat oven to 350 degrees
•  In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers
• Add cream cheese dices, chili powder, garlic powder and cilantro. Combine thoroughly.
• Bake for 30 minutes or until hot 'n bubbly 
• Serve with tortilla chips
• The ones with the hint of lime go great with this dip

Pinky promise, your guests will L-O-V-E this.


Love and chips-'n-dip,
Rachael

Spicy refried bean dip

I've been left to fend for myself. There's snow...so much snow that I can't even drive myself to work. I have to be carted around in my husband's Jeep like a 15-year-old kid who dreams about getting her learner's permit. My life no longer includes leisurely trips to the grocery store or determined sessions at the gym. It now consists of running out of toilet paper and knowing we can't get any, and feeling the walls caving in around me by the second.

Granted, it's only been two days, but these two days have been long and hard for this California girl. Instead of going to the store to pick up whatever I need to make dinner, I'm having to improvise with whatever happens to be in my pantry. That's where this little piece of melted heaven was conceived...behind the peanut butter, next to the 2-year-old box of mac and cheese, a star was born.

Plus my husband was watching football, so I figured that as long as I could hear the game going on in the next room as I sit in our bed watching Grey's Anatomy, I'm justified in having this for dinner.

And you are, too.

Ingredients:

• 1/2 a block of Velveeta cheese
• 1/4 block Neufchatel cheese 
• 1/2 can chunky salsa 
• 1 tsp cayenne pepper

Directions:

• First, grab that block of Velveeta cheese in the back of your pantry and cut it in half. Take that half and cut it up into cubes.
• Now add the Neufchatel cheese (or cream cheese). Mix it up under medium heat until it's melted.
• Add one can of refried beans and stir.

• Pour in 1/2 can of your favorite salsa. I used Taco Bell mild chunky salsa.

• Stir that up!

• Add a dash of cayenne pepper. This gives it a spicy kick.

Voila! This is the best worst snack you'll ever eat.

Love and cheese,
Rachael

8 Layer Mexican Dip

Because nothing says New Year's weight-loss resolution like a Mexican dip, and because seven layers wasn't enough.

And I officially make too many Mexican dishes.

What you'll need:
1 can refried beans
Taco seasoning
1 can chopped green chilis
Sour Cream
Guacamole
Taco sauce
1 can rotel
1 can sliced olives
1 bag shredded Mexican cheese
1 block shredded Monterrey Jack cheese

Throw the can of refried beans in a pan over medium high heat.

Add some taco sauce.

And some taco seasoning.

And the can of undrained chilis.

Mix it all up and let it sit for a minute or two. This gets rid of most of the "canned" taste.

 Add the beans to a 13x9 dish.

Add the Mexican cheese.

Now throw the sour cream into a pan over low/medium heat.

Add a splash of taco sauce.

Mix it up! We're trying to give this a little KICK.

Gently smooth it on top of the cheese.

Smooth the guacamole on top of the sour cream. Don't be concerned if they blend together-they have an undeniable chemistry.

Sprinkle the top with rinsed black beans.

Top with the freshly grated Monterrey Jack cheese

 Top with the can of drained rotel.

And finally, sprinkle with the sliced olives that no one really likes.

But you have to have them.

So throw out the resolutions, grab the tortilla chips, and go to town.

Love and beans,
Rachael