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.