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So, today's post centers on a cold dip with aspirations of a better purpose. I created it on a whim, when I was eating low-carb and wanted something creamy and flavorful to eat with celery sticks. But, this little dip knew it could be so much more. So, one day, as I stood and peered into my refrigerator hoping to be inspired so that we wouldn't have to eat broiled chicken breasts and salad again, I caught a glimpse of a small container filled with leftover dip. It almost seemed to be waving at me, and at that moment, it occurred to me that I could use it as a stuffing for the chicken breasts. Aha! A rare moment of genius! So, I flattened the chicken breasts, filled them with the dip, rolled them up, basted them with a splash of butter, and broiled them in the oven! Luscious! Time passed, we continued to eat the stuffed chicken, but we weren't eating low-carb any longer, and that's when I got the idea to bread the chicken breasts, and saute them. Another winner! It's also when I realized that the dip tasted so much more flavorful heated up and with bread crumbs. And so, dear readers, that's how we arrive at today's post. This is a super quick, super rich, and super impressive appetizer, filling, etc...Hope you enjoy it!
Creamy Roquefort & Pecan Dip Printable recipe
12 oz whipped cream cheese
4 oz Roquefort
1 cup pecans, toasted and chopped
2 green onions, sliced
1-2 cloves garlic, minced
1/4 teaspoon cayenne pepper
1/4 cup minced parsley, divided
1/2 cup plain bread crumbs
1 tablespoon unsalted butter
Preheat oven to 350 degrees.
In a large bowl, beat cream cheese and Roquefort until well-blended.
Mix in the pecans, green onions, garlic, cayenne, and 2 tablespoons of the parsley.
Spoon mixture into a greased baking dish.
Toss the remaining parsley and bread crumbs together, sprinkle over the mixture and drizzle on the melted butter.
Bake for 20-25 minutes at 350 degrees.
Serve immediately with your choice of dippers.
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Talk about timely. It is football season here and dips are mandatory. I love to have new ones. This looks wonderful. I hope you have a great day. Blessings...Mary
ReplyDeleteMy husband is great fan of Roquefort cheese. He would love this dip.
ReplyDeleteThe dip in and of itself looks fantastic...and then stuffed inside chicken?! Sheer brilliance.
ReplyDeleteI'm reading this on my lunch hour at work and I'm muching on some baby carrots and hummus. You don't know how badly I'd rather be eating your dip right now.....
ReplyDeleteThis looks so good! What a unique way to serve chicken!
ReplyDeleteThis looks super delicious Louanne! I like the idea of stuffing chicken with it.
ReplyDeleteHi Mary, and thanks! It's a great football dip!
ReplyDeleteHi Katerina! Yes, if he's a roquefort man, then this is a great dip for him.
Thank you Faith! It was one of those rare moments of inspiration!
Welcome, Beth, and thank you!
Reeni! Thank you, I'm always trying to find a new way to prepare chicken - sometimes my ideas aren't nearly as well-received as this was, LOL!