There are times when a snack is all you want.

Nothing fancy, just something savory and tasty.

Like dip.
Like this dip.
Like this dip my SIL made up. And it is delicious.

Cheesy Chicken Dip

    4 chicken breasts cut into small pieces or leftover cooked chicken {could use Rotisseri chicken}
    1/4 cup canola oil
    4 tsp McCormick Montreal low-sodium chicken seasoning
    1 can Ro-tel tomatoes, regular
    2 8oz packages cream cheese
    1/2 cup milk

Saute chicken and season in oil for 10 minutes.
Add Ro-Tel and cook 10 minutes more, stirring often
Add cheeese and milk and stir often over low heat unti cheese is melted. If too thick add tablespoon milk.
Serve with snack crackers. {or chips}

This is okay eaten cold, but so much better when it is hot.


Want something a little healthier in a finger-food!! How about…

    ….Brenda’s Veggie Bars

    2 (8 oz.) cans refrigerated crescent dinner rolls
    2 (8 oz.}packages low fat cream cheese, softened
    1/4 cup light mayonnaise
    1 – 1 oz. envelope ranch-style salad dressing mix
    1 cup shredded cheese
    Chopped vegetables {I used a cup or more of broccoli; a half cup of each of the following: carrots; cauliflower; bell pepper; sweet red, yellow, and orange peppers; celery; lots of sliced green olives}

* Unroll crescent roll dough in a lightly greased jellyroll pan or large cookie sheet, pressing edges and perforations
together to line bottom of pan. Bake at 350 degrees for 7-8 minutes or until browned.
* Combine cream cheese, mayonnaise, and salad dressing mix; beat at medium speed of an electric mixer a minute or
until smooth. Spread over cooled crust in pan. Sprinkle vegetables over cream cheese mixture; then top with cheese.
Cover and chill for several hours. Cut into squares.
*Makes 8 dozen 1 1/2inch squares. Unless your party will be huge, make half the recipe.

Brenda said this is a variation of a recipe from a 1990s Southern Living recipe.