With This Recipe You’ll Actually Want To Eat Your Veggies
Please tell me I’m not the only one out there who finds it way to easy to get lost in a bag of chips and dip. I mean it starts out innocent enough—you grab a handful, put them on a small plate with just a tablespoon of dip—then it all somehow goes wrong. There’s just something so addicting about salty, crunchy potato chips that I find so hard to put down. So one handful quickly turns into two and then two turns into half the bag…
And, yeah, it’s not pretty.
But I’ve been trying to cut back on my salty snack addiction lately and make smarter choices. And a dear friend of mind unknowlingly helped me stick to my chip-free diet during a girls’ night just a few days ago.
We were all gathered around her kitchen table talking and laughing as we caught up on all that had happened since we last got together. There was enough food to feed a small army, and a giant bowl of tortilla chips and jar of queso were calling my name.
Just as I was about to give in to the temptation my friend swooped in and saved the day with this absolutely scrumptious snack!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.
Quick tip: Start checking right at 20 minutes. These burn quickly. If you know your oven runs hot try baking at 400 degrees instead.
Recipe and image courtesy of Macaroni and Cheesecake.
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