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@shopdoxinh.13: Ba lô Hello Kitty size to vừa A4 ♥️ #hellokitty #kitty #xh #balo #balodihoc

Hân Mê Kitty
Hân Mê Kitty
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Sunday 28 June 2026 11:32:55 GMT
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hot chicken and pickle dip from my new cookbook (which you can preorder now, link in my bio 🙏🫶). very much inspired by the fried pickle dip that was going viral years ago but I made it a hybrid with buffalo chicken dip for 🎶 the best of both worlds 🎶 In a big bowl, mix together 4 cups shredded rotisserie chicken (from 1 large rotisserie chicken), 12 oz whipped cream cheese, 8 oz sour cream, ½ cup cayenne-pepper hot sauce or buffalo sauce, ½ cup chopped dill pickles, 2 tablespoons pickle brine, and some chopped fresh dill if you want. Stir until it’s fully combined. Melt 3 tablespoons butter in a skillet over medium heat, then stir in 1 teaspoon cayenne (go easier if you wand to tone down the spice), 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ cup panko breadcrumbs. Toast for a few minutes, stirring often, until the crumbs are golden and crispy. Spoon the dip into a serving bowl, pile the spicy breadcrumbs on top, add extra chopped pickles and fresh dill. Serve with crinkle-cut potato chips (I used jalapeno ranch ruffles this last time and it was exquisite.) You can also make the dip up to 2 days ahead and keep the breadcrumbs separate until serving so they stay crunchy. #FoodTok #EasyRecipe #4thofjuly #summerrecipes #diprecipe
hot chicken and pickle dip from my new cookbook (which you can preorder now, link in my bio 🙏🫶). very much inspired by the fried pickle dip that was going viral years ago but I made it a hybrid with buffalo chicken dip for 🎶 the best of both worlds 🎶 In a big bowl, mix together 4 cups shredded rotisserie chicken (from 1 large rotisserie chicken), 12 oz whipped cream cheese, 8 oz sour cream, ½ cup cayenne-pepper hot sauce or buffalo sauce, ½ cup chopped dill pickles, 2 tablespoons pickle brine, and some chopped fresh dill if you want. Stir until it’s fully combined. Melt 3 tablespoons butter in a skillet over medium heat, then stir in 1 teaspoon cayenne (go easier if you wand to tone down the spice), 1 teaspoon garlic powder, 1 teaspoon onion powder, and ½ cup panko breadcrumbs. Toast for a few minutes, stirring often, until the crumbs are golden and crispy. Spoon the dip into a serving bowl, pile the spicy breadcrumbs on top, add extra chopped pickles and fresh dill. Serve with crinkle-cut potato chips (I used jalapeno ranch ruffles this last time and it was exquisite.) You can also make the dip up to 2 days ahead and keep the breadcrumbs separate until serving so they stay crunchy. #FoodTok #EasyRecipe #4thofjuly #summerrecipes #diprecipe

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