Cheesy Chicken Alfredo dip

December was, as usual, THE party month of the year, with lots of food everywhere and it was the perfect time to experiment with a new one: Cheesy Chicken Alfredo dip… Yes, it was yummy! You’ve gotta try it, but only if you want your guests to clean it out ASAP!!

Cheesy Alfredo dip

As I was multi-tasking during Thanksgiving, I cooked some chicken breasts in the soup base of this  Colombian corn soup I wanted to try out. You could also use rotisserie chicken and chop the chicken breast up. Anything goes when you’re really busy!

This recipe is super easy and I think the hardest part was cooking/chopping the chicken, and maybe slicing the bell peppers and cucumbers. I also served crackers, but everyone liked the peppers and cucumbers best. They’re a perfect balance to the rich Alfredo dip.

Too easy not to try!  You and your guest will really enjoy it!

Cheesy Chicken Alfredo dip
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Ingredients

  • 2 cups cooked chicken shredded
  • 1 package (8oz) cream cheese softened
  • 2 cups shredded mozzarella cheese divided
  • 1 jar (15 oz) Alfredo sauce
  • 1/2 teaspoon Cayenne pepper
  • 3 Bell peppers (green & colored), crackers or bread for dipping

Instructions

  1. Preheat oven to 350°F.
  2. Combine chicken, cream cheese, 1 1/2 cups of mozzarella, Alfredo sauce and Cayenne pepper in a large mixing bowl. Taste and add more pepper or seasoning if desired.
  3. Spread into a 1 1/2 quart baking dish and sprinkle with remaining 1/2 cup of mozzarella. Bake for 20-25 minutes, or until hot and bubbly.
  4. Serve with vegetables and crackers for dipping.
7.6.5
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http://www.multiculticooking.com/2017/01/11/cheesy-chicken-alfredo-dip/

Original recipe:  Cajun Chicken Alfredo Dip

 

Creamy Colombian Corn Soup

It’s cold outside and I can’t think of anything better than soup to stay warm and cozy during Winter time.

I often make the Ginger Carrot soup for Thanksgiving, but last November I went looking for something different, that was equally good. I found two different recipes that both looked yum, yet easy to make. I choose the Crema de Mazorca, or Creamy Corn Soup, from the website of My Colombian recipes. It is one of my favorite sites and I’ve tried many dishes, some of them multiple times.

Who wouldn’t like a subtle creamy soup, enhanced by cilantro, avocado and potato sticks?  The latter went surprisingly well with the soup!

I used frozen corn and added more garlic than the original recipe called for. I also used a bit more potatoes to make the soup a bit heavier. You can experiment any way you like. Hey, it’s your kitchen and your soup 🙂

Enjoy!

Creamy Colombian Corn Soup
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Ingredients

  • 2 bags (10 oz) frozen corn
  • 6 cups water
  • 2 chicken or vegetable bouillon cubes
  • 3 garlic cloves chopped
  • 1/4 teaspoon salt
  • 1/4 teaspoon Pepper
  • 2 tablespoons chopped fresh cilantro
  • 1/2 cup white potatoes diced
  • 1/4 cup chopped scallions
  • 1 cup heavy cream

Instructions

  1. Place the corn, water, chicken or vegetable bouillon, garlic, salt, pepper, cilantro, potatoes and scallions in a large pot and bring to a boil. Reduce heat to medium low and simmer for approximately 4 minutes or until the corn is tender.
  2. Remove from the heat. Purée the soup in a blender and return to the pot, add the cream and heat over medium heat for 15 minutes, stirring occasionally.
  3. Pour into bowls, garnish with cilantro and potato sticks.
7.6.5
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http://www.multiculticooking.com/2017/01/08/creamy-colombian-corn-soup/

Photo credit and original recipe: Crema de Mazorca at My Colombian Recipes

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