Okay, this is neither short on ingredients, nor particularly healthy…but sometimes you just need to make a little extra effort (and jog a few more laps) to have a really special treat.
One of those times, here in Oregon, in for the annual Civil War Game between Oregon State University, and…that other school.
Here’s what I like to make!
PS – GO BEAVS!
Perk’s Flying Pig Dip
4 boneless, skinless chicken breast halves
1 yellow onion
1 tsp chili powder
1 tsp cumin powder
1 tsp sea salt
1 tbsp. olive oil
16 ozs cream cheese (softened)
12 oz bacon
2 tsp coarse black pepper
2-3 garlic clove
1/2 cup fresh cilantro
2 baguettes, warmed
Fry bacon crisp, drain, cool and mince. Dice onion fine. Dice garlic, and chop cilantro.
Brush chicken with olive oil (both sides), and rub with a mix of salt, chili powder, and cumin. Place chicken in a microwave safe dish, along with a couple of tbs of water, onion, and garlic. Cover tightly with saran wrap, and nuke 2 minutes per side (or until no longer pink on either side). Re-cover and let rest in microwave (closed) 5-10 minutes.
NOTE: You can do the chicken in a pan, or grilled, but try it like this the first time…it’s so much more moist and tender this way.
Drain broth from dish and reserve, keeping hot on stove. Chop chicken to desired consistency, and return to dish. Add softened cream cheese, bacon, and pepper. Mix well.
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...” />If it seems too thick, or the cream cheese isn’t soft enough, add a little of the simmering broth (just a tbsp or two at a time) until thoroughly mixed.
Slice baguette, and serve dip warm, sprinkled with cilantro, immediately.
Variations: You can also add either 2 small cans of diced green chilies (for a southwestern dip), or 1/4 cup. of Franks Red Hot sauce (for a buffalo wings) dip.
The latter is great spread on fresh celery stalks, too.