This Just In

I made both of these last night as part of my appetizer buffet, but they would be great for New Year’s Day too, if you’re wanting something yummy to eat during the big game.

Pictures should be considered action shots…I took them on the fly as I cooked and served for about three hours.  I’m lucky I got a picture of the dip at all, it disappeared so quickly.

We started the evening with some Mississippi Sin Dip.  Not sure why it’s called that, but it’s pretty doggone good.  The original recipe calls for it to be baked in a hollowed out loaf of French bread, but there were none available at the grocery store yesterday, so I just baked it up in a glass baking dish and served it with Triscuits and Ritz crackers.  This dip disappeared almost immediately–so if that’s any indicator, I’d say this recipe is a keeper.

Mississippi Sin Dip(adapted from plainchicken.com)

16oz sour cream
8oz cream cheese, softened
2 cup cheddar cheese, shredded
1/2 cup chopped ham (I used a package of Buddig ham lunch meat, finely chopped)
1 green onion, chopped (I used onion powder)
1/4 tsp hot sauce
1 tsp Worcestershire sauce
salt
pepper
French bread loaf

In a mixing bowl, combine all ingredients, except French bread; stirring until well blended.

Cut a thin slice from top of bread loaf; set slice aside. Using a gentle sawing motion, cut vertically to, but not through, bottom of the loaf, 1/2 inch from the edge, to cut out center of bread. Lift out center of loaf. Fill hollowed bread loaf with the dip. Wrap loaf with foil.

Bake dip at 350° degrees for 1 hour. Serve with reserved bread cubes, crackers, or potato chips.

The second recipe I want to share with you is super simple and very delicious–Garlic Chicken Puffs.  These also went over really well.

Garlic Chicken Puffs

4 ounces cream cheese

1 tsp garlic powder

1 can chicken breast chunks, drained

2 cans refrigerator crescent rolls

Mix cream cheese, garlic powder and chicken until well blended–you can shred the chicken breast chunks with a fork while combining.

Unroll crescent rolls and cut each triangle in half.  Each can will yield 16 triangles.

Place 1 tsp of chicken mixture on the center of each triangle and fold the corners in over the creamy mixture.

Place on cookie sheet, lined with aluminum foil and sprayed with no stick spray.  Bake at 375 for 12-14 mins.

Makes 32 large puffs.

Enjoy these recipes and your New Year’s Day!

Stacey