Also on these boards
Buffalo Chicken Beer Cheese Dip 2 tbs olive oil 3 boneless skinless chicken thighs, cut into small pieces 8 oz sour cream 16 oz cream cheese, softened 1 ½ cups shredded Parmesan cheese (or 3/4 cup Parmesan and 3/4 cup Mozzarella) 1/3 cup Franks Red Hot Sauce 2/3 cup IPA beer 1 tsp garlic powder 2 tbs cornstarch ½ cup mozzarella, shredded ½ cup blue cheese crumbles
Pumpkin Dip: 1 (8 ounce) pack cream cheese, 1 cup brown sugar, 2 cups pumpkin puree, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/4 tsp nutmeg. Cream the cream cheese. Mix in the sugar followed by the spices and then the pumpkin puree. Cover and chill overnight in the fridge. Serve with ginger snaps.
♥ Caprese: Take a whole tomato and cut slices into it (about 1/4″ thick) without cutting all the way thru the other side. Insert a slice of fresh mozzarella cheese and a basil leaf in between each slice. Once the tomato is stuffed (it should “fan” out a bit) drizzle olive oil and balsamic vinegar over the top. Drizzle it with your favorite sea salt – and voila! An update to everyone’s favorite caprese salad!