While summer is always and forever my favorite season I've recently been forcing myself to embrace fall. Spending more time indoors, enjoying warm and comforting foods, drinking hot coffee and tea, snuggling up with soft blankets, and Halloween are my favorite parts of this season. Yesterday I threw a baby shower at my house and, rather than grilling and relaxing in the backyard as we did all summer, the party remained indoors while hot dishes and crock pots were scattered around the kitchen and dining room.
I knew that Buffalo Chicken Dip would be a crowd favorite and I was right! Buffalo chicken dip is an old favorite of mine. It's one of the most popular recipes (and funniest stories) on my previous blog Aloha Yinz Mangia. While I haven't talked about it much I actually quit eating meat last summer. (To clarify: I don't eat meat or poultry while I do eat seafood, dairy, and eggs. This classifies me as a Pescatarian.) Overall the transition from being a meat eater into the world without it has been so much easier than I expected. Every so often a favorite meal or recipe will come along and really stump me. How would I recreate buffalo chicken dip without chicken?
To make the recipe with out chicken would leave hot sauce, cream cheese, cheddar cheese, and blue cheese dressing which seems a bit too rich for my liking. Replacing the chicken with shrimp also didn't seem right. I got creative with a buffalo hummus with blue cheese crumbles that was delicious and totally different! The two buffalo dips were served simultaneously with dipping options including rainbow carrots, celery, crackers, and little baguette toasts.
Hello, I'm Angela.
Figs and Flights is all about traveling near and far & eating great food both at home and away.