Actually I can. It would mean moving in with my poor beloved sister like we had to do after graduating college all those many moons ago when we couldn't find jobs. Only now we do have jobs. Decent ones which would make it even more ironic. Again I'll try not to spiral into a stress ball (cue the Oreos and red wine and the weird purple bumps I've had on my legs the past three days. Sexy!)
Anyway it will be short and sweet for the next couple of weeks on the 'ole blogosphere. If at all.
In the meantime I want to leave you with my most prized appetizer recipe - Buffalo Chicken Dip. Actually I kind of hate this recipe because it's all Kris ever wants me to make. I don't even know if anyone else on earth likes it but him. But he likes it so much I make it again and again. Over and over. For all I know friends and family are like please dear God make something else.
I have Claire Robinson to blame for this. And Frank's Red Hot Sauce where I saw the same damn thing printed on the back. I altered it a split hair adding chopped green onions to the dip and as a garnish. I know, I know. My originality is startling and unsettling.
Until next time, keep your fingers crossed for me, the loan, and my sanity.
Buffalo Chicken Dip
- 8 ounces cream cheese
- 1/2 cup finely chopped celery
- 1/2 cup hot sauce (recommended: Frank's)
- 1/2 breast of a rotisserie chicken, skin removed and chopped
- 2 green onions, minced plus 2 chopped for garnish
- 1 cup crumbled blue cheese
- Crackers, tortilla chips, or celery sticks for serving
Preheat the oven to 400 degrees F.
In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes. Add the celery, hot sauce, chicken, green onion (2 minced) and blue cheese and mix well. Transfer the mixture to a Pam sprayed 9-inch pie plate or baking dish. Bake until hot and bubbly, about 22-25 minutes. Let cool for 15 minutes. Garnish with chopped green onions. Serve with crackers, tortilla chips, bread or celery sticks.