Jesse and I threw a party for his work friends on Saturday night. I went a little over board on the food, but hey, that's what I do : )
On the menu:
White bean and roasted garlic dip
Salsa and Gaucamole [I cheated and bought these pre-made. Check your store for the Garden Fresh brand. It is in the deli area in the cold case and it taste JUST like homemade]
Buffalo Chicken Dip
Mexican Chicken Dip
Pepperoni Bread Twist
Chocolate Chip Cookies
Unfortunately I accidentaly deleted a lot of the pictures of the food :( I do have recipes though.
White bean and roasted garlic dip:
2 (14-ounce) cans white beans, rinsed and drained
2 tablespoons roasted garlic
3 tablespoons extra-virgin olive oil
3 tablespoons freshly squeezed lemon juice
Salt and pepper
1/4 cup parsley leaves, to garnish In a food processor, combine the beans, roasted garlic, olive oil and lemon juice and process until smooth. Season, to taste, with salt and pepper. Garnish with fresh parsley leaves and serve with your favorite vegetables
Buffalo Chicken Dip:
2 cups chicken; cooked and shredded
2 8 oz pkgs cream cheese (softened)
1 cup ranch dressing
1/2-3/4 cup wing/hot sauce
1 cup shredded cheese
Throw everything in crockpot and turn on high until the cream cheese melts. When everything is soft enough to be mixed together turn the crock pot to warm and top with shredded cheese.
Mexican Chicken Dip:
1 1/2 cups chicken; cooked and shredded
1 8 oz packeage cream cheese
1/2 cup sour cream
3/4 tsp cumin
1/4 tsp salt
A shake or 2 of hot sauce
2 tbsp jalapenos chopped
1/2 cup shredded cheese - I like to use a colby jack blend
Same as buffalo dip. To make this look nicer you can mix everything except the shredded cheese and place in a 9 inch pie plate. Then bake at 350 for 20-25 minutes. Then top with cheese and chopped tomato if you like.
Pepperoni Bread (Original recipe is from Amber, the only change I made was using 2 loaves and making a twist)
1 roll refrigerated french bread dough OR 1 loaf frozen bread dough (thawed)[I used 2]
Egg wash (1 egg white, water)
Preheat oven to 350.
Roll out bread dough and sprinkle with mozzerella and parmesean cheeses, place pepperoni (as much as desired) on top of the cheese.
Carefully roll the bread dough into a cylinder shape. Pinch ends and top to seal. Brush top and sides of loaf with egg wash. If desired, top loaf with cheese, pepperoni, and/or Italian seasoning. Make a few diagonal slices in top of loaf for air to escape while cooking. [to make a twist lay the 2 loaves next to each other and cross to make an X. Then cross the ends over.]
Bake at 350 for ~20 min.[the twist should take 25-30] Remove from oven and let cool for 5 minutes before slicing.