Marinated Shrimp:
2 1/2 pounds cooked, peeled shrimp
1/2 cup fresh parsely
1/4 cup diced shallots
1/4 cup Tarragon vinegar
1/4 cup white whine vinegar or champagne vinegar
1/2 cup olive oil
1 tbsp dijon mustard
2 teaspoon crushed red pepper
Salt and Pepper
Whisk all ingrediants (except shrimp) in bowl. Toss in shrimp. Marinate in refridgerator up to 8 hours.
Buffalo chicken dip:
8 oz cream cheese (softened)
2 cups cooked chicken (shredded or cubed - you can use a cooked rotisserie chicken purchased at your neighborhood supermarket)
1/2 cup blue cheese dressing
1/4 cup wing sauce
Shredded mixed cheese
Green onions (chopped)
Mix the cream cheese, blue cheese dressing and wing sauce in a food processor. Taste. For a spicier recipe, add more wing sauce. Add the chicken to the food processor and blend for just a few seconds - until the chicken has a shredded texture. Place in cooking bowl and bake ina 350 degree oven until bubbly. Add a handful of shredded cheese to the top, then return to the oven for a few more minutes. Remove, add green onions and serve.
Spinach Artichoke Dip
1 pound frozen spinach, well drained
1 cup artichoke hearts, chopped
1/2 cup parmesan cheese
2 tablespoons chopped bacon
1 teaspoon garlic crumbles or 1 clove garlic, finely chopped
Additional 1/4 cup parmesan cheese and tablespoon chopped bacon
Oven to 350
First, combine spinach, artichoke, cheese, bacon and garlic in mixing bowl and mix well. Save the additional parmesan cheese and tablespoon bacon for later.
Then make a roux. In a saucepan over medium heat combine the following:
1/4 cup butter
1/4 cup flour
1 tsp chicken base
1 cup heavy cream
When this mixture starts to thicken, add to the intredients in the bowl. Mix well and place into a baking dish. Cook for 20 minutes or until bubbly. Top with additional parmesan cheese and bacon. Return to the oven for 5 minutes. Serve with tortilla chips or any sturdy chip of your choice.
