On Saturday morning, I packed up and hit the road for a weekend visit to my parents’ in Maine. Even though we got a later start than I had hoped, we made great time and arrived early afternoon. After a bit of relaxing, we took off for an early dinner.
We ordered the “Cheeseburger in Paradise” pizza to share. It was made on honey whole wheat dough and had a layer of ground beef, cheddar, tomatoes and shredded lettuce on top. In the little dishes there were pickles and Heinz 57.
The pizza was tasty and the beer was great. I’d say they might have some “kinks” to work out being a new place and all but they JUST opened so that’s to be expected.
Today I whipped up some of IGE’s Buffalo Chicken Dip for us to enjoy during the Patriots game.
Buffalo Chicken Dip
8oz Low-Fat Whipped Cream Cheese
6oz Plain Greek Yogurt
10oz shredded chicken
1/2 cup + 2 Tablespoons Frank’s Buffalo Wing Sauce, divided
3/4 cup Mozzarella cheese, divided
1 1/2 Tablespoons Ranch Dip Mix
In a large bowl, combine cream cheese, Greek yogurt, chicken, 1/2 cup buffalo sauce, 1/2 cup Mozzarella cheese and ranch dip mix. Spread mixture in an 8×8 glass dish and top with remaining Mozzarella cheese and buffalo sauce. Bake for 20 minutes at 350 degrees.