Confession: I am a book club slacker. We’re on our 4th installment and I haven’t read a single sentence of the book. I mean, I read The Glass Castle (loved it) and of course I read Chelsea Chelsea Bang Bang
Duh
…but I must admit, I have not even cracked our current assignment, The Help by Kathryn Stockett.
As one of my favorite authors, Augusten Burroughs says, “I myself am made entirely of flaws, stitched together with good intentions.”
Luckily, my book club ladies’ love is unconditional and they didn’t appear to judge me one bit when I managed not to read a single sentence of last month’s book, The Girl With the Dragon Tattoo, even though I hosted the club at my condo.
Luckier still, the group is comprised of some pretty spectacular chefs! So while the girls were discussing Steig, I found myself face first in all their delicious offerings.
The Club and The Carnage
There wasn’t a bad dish on my coffee table that night, so I BEGGED the girls to send me their recipes ASAP so I could share them with you now…almost a whole month later. (please refer to the Burroughs quote above.)
Anyway, better late than never!
Buffalo Chicken Dip a la Jen DiLorenzo
1. Mix: One pound chicken (cooked and shredded) and one bottle of your favorite wing sauce and layer in your oven-safe serving dish (like a Pyrex)
2. Mix: one small bottle of Ranch dressing and two blocks of cream cheese
NOTE: It mixes best if you warm the cream cheese in the microwave (be careful not to overheat!)
3. Layer cream cheese/ranch mixture over chicken mixture
4. Cover with shredded cheese (Jen likes Monterrey Jack).
5. Bake at 350 until cheese is melted…and serve!
Avocado and Serrano Salsa a la Ellen Terchila 
Ingredients:
1/2 Cucumber, diced
2 ripe avocados, peeled, pitted and coarsely chopped
1 red onion, diced
2 Serrano chilies, finely chopped
Kosher salt and freshly ground pepper to taste
Juice of 1/2 Lime
In a large bowl, combine the first 4 ingredients. Toss well. Gently stir in the salt, pepper, and lime juice (take care not to let avocado get mushy!)
Serve immediately or cover and put in fridge for up to 1 day. Return to room temp before serving.
BONUS: Ellen notes, “I learned that this also makes a fabulous “day after” sandwich by toasting two pieces of whole grain bread, scooping on a delicious helping of the salsa, and a slice of Havarti cheese…just saying.” (You are so adorable, E)
Last but not least…
Spicy Corn + Cheese Dip a la Shanon Perry
Ingredients:
1 bar of cream cheese
1 4-5 oz package of goat cheese (S likes to get the kind that has the seasoning in it, but get what you like)
4 cups of sharp white cheddar cheese
2 regular sized cans of white corn kernels (drained)
5 fresh jalapenos – remove the ribs and the seeds, then dice into small pieces (you can obviously adjust this to your own palette)
3-4 scallions – finely chopped
S says that the following ingredients are estimates…she just likes to add and taste as she goes and suggests you do the same.
2 tsp of garlic salt
2 tsp of fresh ground pepper
1 tbsp of Mexican Chili Powder
Add cheeses and corn to an oven/microwave proof bowl. Warm in the microwave for about 2 minutes to soften the cheeses. Stir in remaining ingredients, but keep aside enough cheddar to sprinkle over the top of the mixture. Once you’ve sprinkled the rest of the cheddar over the top of the mixture, then put the bowl back in the microwave for about 5 minutes until the cheese is melted on top and the mixture is heated through – OR – you can place the bowl in a 350 degree oven for about 10 minutes or so.
Serve each of these with your favorite chip…pita chips or Fritos scoops have been tried and were proven to be a success!
I can’t tell you which was my favorite…they were ALL delicious! It’s always good to have a good go-to dip, so next time you have to bring an app or a side, try one of these!
Now if you’ll excuse me, I gotta dip! (couldn’t resist.)
xx, L
