Triple dipper… think Chilis’ appetizer? Well think again! As my obsession with avocados continues, I’m trying to find more and more ways to incorporate it into meals. However, on this particular night, I just wanted quac. Hold the salads, sandwiches, burgers etc, I just wanted guac and chips. As much as the kid in me wanted to just eat this little appetizer, the adult in me realized I really needed to eat something other than guac so I decided to add some meat… chicken…. in the form of buffalo chicken dip…. I know, you’re probably thinking “how not-so-creative of here… another dip.”
After I had 2 dips, I thought hey, I need something else… so a peach mango salsa was in order. And there you have it folks, the triple dipper!
Ok, so yes, it was a little more complicated than that but by the time everything was done, I had a yummy, colorful,
Let’s start with the QUAC. That’s easy… mix avocado, onions, peppers, herbs, salt and lime juice and wah-la! I think quac tastes best when it’s cold and after the ingredients have had a chance to incorporate themselves into one another so make this one first and put in the fridge. Check out this blog post for a step by step guac recipe.
For the Peach Mango Salsa I took a traditional salsa and cut up fresh mangos and peaches. I added a little lime and called it a day. Very simple but the added fruit gave the salsa a little sweetness to it. Yes, I know you can buy this type of salsa but I had extra mango and peaches and wanted ‘semi-homemade’ salsa.
The final dip of the triple dipper was new territory for me. I had the sweet, savory dips, now I needed a spicy one. I love buffalo chicken dip, and I knew I wanted a hot (in temperature and spice) dip so this was perfect. Here’s how I made my dip…
- 1 chicken breast, chopped or 1 can of chicken
- 1/2 cup onion chopped into small pieces
- 1 red pepper, chopped
Then mix in with these:
- 1 package of plain greek yogurt or 4 oz cream cheese
- 1 tbsp ranch mix or 1/4 cup blue cheese/ranch salad dressing
- 1/4 cup of your favorite buffalo sauce
- 1/4 cup cheddar cheese
Now bake at 350 degrees for 20 minutes until hot and bubbly!
My experiment with the triple dipper was a huge success! A great mix of hot, cold, sweet and spicy. I only ate these with baked tostitos but I’m sure these would be great with crackers or veggies.