One in a Million Wing Dip

There must literally be a million versions of Buffalo Chicken Dip on the internet, but I made a change that I hope you'll really appreciate and that I haven't seen in any other posts. My first stab at this dish was made when I was first visiting Gabriola Island, where I now live. It's in British Columbia, Canada in the Strait of Georgia. Food in general is expensive in B.C., but especially so when the only grocery store is stocked from trucks that have traveled by 2 ferries to make the deliveries! The price of dairy products was startling enough, but canned chicken was downright frightening. There's no way to make this dip without cream cheese but I did find another way to economize and improve on the overwhelmingly rich recipe at the same time. You'll find you get all the chicken flavor with fewer calories and less cash outlay by using bouillon instead of canned or fresh cooked chicken. Also, if using this as an appetizer when friends are over, it's a little less filling without the chicken, which is a good thing; the first time I made it we all had to keep the dinner on 'warm' and go for a walk before the main course! This recipe works best in a crock pot or chafing dish, and you'll have constant requests for the recipe. By all means, share the recipe, and my web address, too!

Dine-In Buffalo Wing Dip

3/4 c hot sauce - I like Frank's brand or Crystal
2 8oz pkgs cream cheese or neufchatel
3 t or cubes chicken bouillon
1 c bottled bleu cheese dressing (substitute Ranch if you prefer)
1 c grated cheddar
lots of celery sticks and crackers or tortilla chips

Warm hot sauce over medium-low heat, add bouillon to dissolve, then stir in cubes of cream cheese until melted. Add salad dressing and cheese. Transfer to crock pot or chafing dish on low heat and maintain temperature just high enough to keep it 'dippable' and prevent the dip from becoming too thick. Surround with celery sticks and crackers/chips.

Salad Inhaled

There's a salad of my own design that I keep trying to duplicate, but I've never quite achieved the results of that first accidental masterpiece. We had a table full of friends - the next door neighbors, a good friend from church who ate with us often, 3 children. I was trying to use things on hand as this was a very impromptu dinner so there wasn't time to shop, but I was really short on fresh produce. I'd purchased some smoked mozzarella for another recipe, then realized I didn't have all the ingredients, and I had some Organic Balsamic Vinegar and a jar of Roasted Red Bell Peppers that I'd picked up at the discount grocer weeks earlier, so the ingredients were more 'gourmet' than I might otherwise have had on hand at that time of my life. When I'd filled the serving dish with what I thought was enough quantity of ingredients that sounded good together, the salad platter made the rounds. Almost immediately seconds were being requested. Even the kids loved it. The platter didn't make it around the table a second time.

These days I try to keep a jar of roasted red bells on hand, but it's hard to find them packed in oil, and I think that using the pepper-infused oil may be what made that first salad so amazing. I should make them myself - it's so easy! That was probably one of the years I had fresh herbs growing right outside the kitchen window, which helped. Also, that's much less expensive than buying cut fresh herbs in the produce section, as they spontaneously regenerate rather than turning into slime.

Here's what went into the salad as best as I can remember. Maybe you can make improvements! Email me with your ideas.

6-8 oz smoked mozzarella, in small cubes
1 jar roasted red bell peppers in olive oil, chopped, reserving extra oil
1 cucumber, halved lengthwise then sliced

cherry tomatoes, halved

Kalamata or mixed country olives, enough so that everyone gets at least two
Sprinkle with fresh herbs, choose one or more: basil, oregano, thyme, rosemary
1 loaf day old crusty bread, cubed, added just before serving

Douse lightly with balsamic vinegar, then add some of reserved oil from peppers if more dressing is needed. Toss after adding herbs and allow to sit for 30min if you have time, before adding bread cubes and tossing again. Serve cool or at room temperature.