I really don’t like velveeta so when I would go to people’s homes for parties I often skipped the queso dip even though it is my favourite dip. So last year when I put together this queso dip for the first time I was so excited. This dip is so creamy and has fantastic flavour. I can’t wait for an excuse to bring it to a party.
1 small jalapeño, seeded and diced
1/2 onion, minced finely
2 garlic cloves, minced
1 tablespoon butter
2 Tbsp flour
226g (8-ounce) cream cheese, softened
340g (12 oz) mild cheddar cheese, freshly grated
So this week Sunday Supper is talking about recipes to prepare for your Super Bowl party. Now we aren’t a football family, and even if we were living outside of the US we don’t have access to watching the Superbowl. But what we do love is party food so any excuse for fingerfood and we are ready for the challenge. I really wanted to make something unique that I have never attempted before. Chris has been asking me to make Buffalo chicken wings for a while but for this post I wanted something a little outside of the box and chose Buffalo Chicken filled Pull-Apart Bread. After failing to find anyone else who has attempted this I decided I was on my own and needed to experiment. It is always interesting when you experiment with recipes. Sometimes I play around with a recipe several times before I share it but this time I decided to post it as is and share the lessons I learned while making it.
First off I decided to be “clever” and make this dish somewhat healthier by taking a bread recipe of mine and adding a lot of extra wholegrain goodness. This is not recommended, the dough was very hard to work with and make the appetizer too heavy. Also since this takes a while to roll out each dough ball I would recommend using something like pre-made dinner roll dough. If you do use the bread recipe I used then I recommend using all white bread flour.
Don’t forget to check out the other amazing game time food ideas from the rest of the #SundaySupper crew.
Buffalo Chicken filled Pull-Apart Bread
500g (1 lb) diced chicken
1/2 tsp garlic powder
1 tsp salt
1/4 tsp pepper
60mL (1/4 c.) hot sauce (I used Franks Hot Sauce)
80g (1 c.) Cheddar
80g (1 c.) Mozzarella