Jan D'Atri

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shredded cheddar

Buffalo Cheddar Chile Dip

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You love jalapeno poppers. You love great Mexican dips. Now you can have them both with this cheesy, slightly spicy dish that gives you no choice but to dive in and indulge! The Buffalo Cheddar Chile Dip is so simple to whip up, bake up and gobble up for those game day watch parties or for any get-together. It’s also one of those recipes that you can adapt, adjust and add to for more kick. This dip combines crispy bacon bits, shredded grilled or rotisserie chicken and several cheeses. When creating this recipe, I came across Alouette Spicy Jalapeno Spread in the deli section of the grocery store and decided to add it to the shredded cheddar and jack cheeses as well as the cream cheese. It’s optional, but it does add a spicy yet creamy texture. If you want the dip to have more heat, just add more diced jalapeños or green chiles. Love bacon? Just add more. I baked this dip in a cast iron skillet and served it right from the pan with lots of corn tortilla chips and some homemade flour tortilla chips. It can also be served with crustini, crackers or cut vegetables. This Buffalo Cheddar Chile Dip is worth the deep dive into deliciousness!

Watch my How To Video for Buffalo Cheddar Chile Dip here!

Hasselback Potatoes

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Hasselbackspotatis. That’s the Swedish name for coolest way ever to cut, serve and eat a baked potato! Originally created at the Restaurant Hasselbacken in Stockholm, this beautifully sliced and fanned out spud is called the Hasselback Potato in America. For the life of me, I can’t quite figure out why they are not the most popular way to eat one of our favorite foods? It’s really pretty to look at, whether served plain with a little salt, pepper and sprinkling of parmesan and parsley, or fully loaded. It’s very easy to eat since the entire potato is cut in thin sliced before it goes into the oven. Plus, it can be enjoyed as a side, or a hearty dinner, depending on what you pour over it! For instance, the Hasselback Potato is perfect with a ladle of hot chili, cheddar cheese, sour cream and green onion slices! Or, with melted cheese and bacon bits. Years ago, the Hasselback Potato was a big trend as an elegant side in steak houses. But these days, many people have never heard of them. What a shame! They take the same amount of time as a baked potato and make a gorgeous presentation on a platter. Be careful when cutting the slices into the potato. You’ll make many slices, but only three quarters of the way down through the potato. It takes a tiny bit of practice, but if you take your time and do it slowly, you should have a perfect Hasselback that will fan out slightly during cooking. If you decided to put cheddar cheese slices in each cut, make sure you bake the potato first, then add the cheese during the last 5 minutes or so just to melt. I hope you love the recipe. Let’s make this potato hot again!