July 30, 2010 at 12:21 pm , by dporrino
They say men are from Mars and women are from Venus, but does the same apply to mouth-watering meals? Apparently not! Kevin Roberts’ recipe for Cheesy Buffalo Chicken Dip and Elizabeth Karmel’s recipe for Salt-Crusted Shrimp with Potent Lemon-Garlic Dipping Sauce both sound equally delicious.
Author of two cookbooks, owner of four sports bars in San Diego, and nationally known radio and TV food guru, Kevin Roberts knows just what to add to make a delicious little snack.
A prestigious Southern food expert and Executive Chef at the Hill Country Barbecue Market, Elizabeth Karmel puts a kick on ordinary recipes and leaves you craving more. Don’t miss the free download of her guide to grilling: St. Francis Girls’ Guide to Grilling.
Now it’s up to you to decide! Will you opt for what he said or what she said? Why not try both recipes?
Kevin Robert’s Cheesy Buffalo Chicken Dip
1 8-ounce package cream cheese
1/2 cup blue cheese salad dressing
1/2 cup Buffalo Wing Sauce Frank’s RedHot preferred
1/2 cup crumbled blue cheese or shredded mozzarella cheese
Heat oven to 350ºF. Place cream cheese into deep dish 9-inch pie plate. Microwave 1 minute to soften. Whisk in salad dressing, Buffalo Wing Sauce and cheese until smooth. Stir in chicken.
Bake 20 minutes or until mixture is heated through. Stir well. Garnish as desired. Serve with crackers or cut up vegetables.
Makes 3 cups spread (about 12 servings)
Prepare as above. Microwave, uncovered, on HIGH 5 minutes until hot, stirring halfway through cooking.
For a party buffet table, keep this dip hot in a small crock-pot or fondue pot.