Thursday, October 31, 2013
So, there's this annoying thing that happens when you have a food blog...
You assemble a collection of recipes on your blog that you love...but you can't make them again if you want to have time to develop new blog material.
During October, I said to heck with new blog material, and remade some of my favorite things from A Bitchin' Kitchen, specifically, this, this, and this. I only made one new recipe all month - a hot mess of an apple pie that was soooo not blog-worthy. If anyone has an apple pie recipe that doesn't turn out like apple soup, please send it to me and you'll be my best friend fo' lyfe. I also made this new to the blog (but not new to me) buffalo chicken dip. I know there are roughly 348272934 renditions of this dip floating around in internet-land, but I am sharing my version anyway.
A lot of people make this dip with canned chicken and blue cheese. However, canned chicken scares the heck out of me, and James is skeptical of blue cheese, so my version contains neither. Please don't leave me mean comments for making unauthentic buffalo chicken dip. I seriously saw that happen on a big blogger's site once when she made hers with ranch and cheddar.
And since it's almost Friday, have a fantabulous weekend everyone! I have big plans that involve breakfast burritos, day drinking Bloody Mary's on a heated patio, and Season 2 of Scandal on Netflix. I couldn't BE more psyched. Onward with the recipe!