One night this week, I had no idea what to make for dinner. Ever been there? :-) I had a few ideas of some ingredients in my fridge that I wanted to use, so I decided to consult with allrecipes.com for some inspiration. Have you checked out that site? If not, you totally should. What a resource and I love that you can search by ingredients.
Here's what caught my eye: Outrageous Warm Chicken Nacho Dip
Now, if you know my husband, you'd know this sounds like something he probably wouldn't care for, but I was out of ideas and he didn't have any either, so I just went with it without mentioning my plan. I thought I'd go for the "surprise" factor tonight, and honestly, I was in a mood where I didn't care much if anyone liked it or not, I just wanted to get something on the table.
It had been one of those days.
And then as it turned out, when dinner was ready, I had to go take care of the baby so I left my husband to serve himself and our daughter and I told them I'd just eat later. When I came back downstairs, I was expecting some negative comments and I was trying to avoid eye contact so just maybe he wouldn't tell me what he thought after I'd just finished listened to my baby cry for 20 minutes, poor guy was sick and fighting sleep. Not tonight, Matty, not tonight. Just keep those thoughts to yourself and I'll make you whatever you want tomorrow.
But this is what he said (I kid you not), "I don't know how much merit this has as a dinner, but, WOW, this is good. You better get what you want so I can dig into the rest."
And he was serious.
I was stunned. And suddenly rejuvenated. For a recipe I didn't think I'd ever make again, let alone blog about and therefore didn't bother taking pictures of, I'm still thinking about his reaction days later so I had to share this with you.
Try it. It just might knock your socks off too.
Outrageous Warm Chicken Nacho Dip
recipe adapted from allrecipes.com
note : the original recipe says it serves 12. I halved it (for some items), but my version only served 3.
1 can Rotel diced tomatoes with green chilies, drained
8 oz Velveeta, cubed
1/2 pound chicken breast, cooked and diced or shredded
3 tablespoons sour cream
2 scallions, diced
2 teaspoons taco seasoning mix
1 can black beans, rinsed and drained
Put Rotel, Velveeta, chicken, sour cream, scallions and taco seasoning mix in a slow cooker and stir to combine. Cook on high for 1 to 2 hours until cheese is melted and dip is hot. Add black beans to mixture 15 minutes before you're ready to serve.
Cut tortillas into wedges and bake on a cookie sheet for 5-8 minutes in a 350 degree oven or until crisp. Serve alongside dip as the "spoons".