Those of you who have been reading my blog since the beginning know that these cookies have already been featured – shortly before I started Sing For Your Supper, I bought Dorie Greenspan’s Baking From My Home To Yours, and decided that I would make her World Peace Cookies right off. That was the first recipe of Dorie’s I ever made – and the rest, as you know, is history. Well that was almost a year ago, and I’ve been dying to make these amazing cookies again – thankfully Jessica of Cookbook Habit chose them for this week’s TWD recipe! Yay Jessica!!
These cookies rock for two reasons: 1.) they’re light and crisp – I usually don’t like crunchy cookies, but these are just too good to resist; and 2.) they’re SALTY. The sea salt mixed with the dark chocolate just gives these babies something extra special. A girl could really lose herself in these cookies….
So you’re probably asking yourself, “why did she go to all the trouble of taking new pictures when all she had to do was use the same pictures as last time?” Oh – you’re not asking yourself that? Ah. Well just pretend you are…. The answer is because the pictures I took last time sucked. They were not TWD-worthy. Plus, I love taking pictures of my food!
Ok, so I already have the recipe for these posted on my blog from the last time I made these cookies, but for routine’s sake, I’ll inform you that you can get the recipe from Jessica’s blog if you want it. These really are awesome cookies – I suggest you give them a try; especially if you’re one of those people who love the combination of salty and sweet! YUM!
I had heard of this dip about a thousand times – originally called Buffalo Chicken Dip, it’s been nicknamed “crack dip” because its supposedly quite addicting. I thought, “hmm, anything with that title must be good!”, and then I read the ingredient list – canned chicken, buffalo sauce, blue cheese, ranch dressing….? BLECH! I’m sorry but that does NOT sound like something I would want to put in my mouth. So I never made it. I mean, I have to draw the line somewhere, right? It wasn’t until I was perusing some of my favorite food blogs looking for Super Bowl recipes that I found this recipe, once again. The guys over at The Bitten Word were raving about this dip – and that got me curious, I mean, if those guys like it then surely I could give it a try. So I did, and I took it to the Super Bowl party. As it turns out, this dip really is like crack…I could sit there and eat it all day! Hubby and I are both big blue cheese fans, so of course we loved it – but here’s a little warning for those of you who are picky eaters (ahem, my sister) – if you don’t like buffalo sauce and/or blue cheese, this dip isn’t for you. And even if you don’t like those things, still give it a try – you might be pleasantly surprised. Everybody at the party loved it! So without further ado – CRACK DIP!!!
Buffalo Chicken Dip (AKA: Crack Dip)
8 ounce package of cream cheese, softened
1/4 cup ranch salad dressing
1/4 cup blue cheese salad dressing
1/2 cup buffalo sauce or buffalo style barbecue sauce
1/2 cup crumbled blue cheese (shredded mozzarella cheese can be substituted)
2 boneless, skinless chicken breasts, cooked and shredded
Pre-heat oven to 350 degrees F. In a deep baking dish, mix cream cheese, salad dressing, buffalo sauce, and cheese. Stir until combined. Stir in chicken.
Bake uncovered for 20-25 minutes, until the dish is heated through. Serve with crackers, pita chips, sliced bread or vegetables.
NOTE: Depending on your tastes and the ingredients on hand, you can use 1/2 cup ranch or blue cheese salad dressing rather than 1/4 cup of each. Similarly, you can mix blue cheese and mozzarella, or use portions of each.
*I used sliced baguettes and celery for dipping…mmm, MMMM!
Recipe source: The Bitten Word, originally from Frank’s Red Hot
