So how was your Mother's Day?
Mine was set up to be just like I wanted. Simple. Just some time with my family and friends. No gifts. Just some homemade cards from my kids.
My 8 year old decided to get me a gift, however. The gift of lice.
I discovered it sitting next to her in church as we snuggled on the pew. Yuck! So, my quiet Mother's Day was spent picking nits for 4 1/2 hours, washing every piece of bedding in the house and all the unwashed laundry. I bagged up everything I couldn't wash then vacuumed everything possible. So much for quiet and simple :)
My kids love it as well, but it is a bit spicy. If you aren't a fan of spicy, just let it sit overnight in the fridge and the heat mellows considerably but I wish I could tell you why? It just does.
I serve it with veggies at my house, but it would be a home run on crackers, pita chips or toasted bread. Just not low-carb like with the veggies :)
16 ounce container Nordica Green Chili Sour Cream dip
2-10 ounce cans canned chicken breast
1/2 C cooked and crumbled bacon - This is the precooked version I use
1. Drain the two cans of chicken breast in a strainer.
2. Combine all three ingredients in a medium bowl and mix together well. You will need to use your spoon to break up some of the larger pieces of chicken breast.
3. Serve immediately for the hottest flavor, or let it sit overnight for the heat to mellow.