Ingredients:
4 oz shredded chicken
8 oz Gourmet Fournet Spicy Buffalo Dip
Preparation:
1. Mix chicken and Buffalo Dip in a bowl
2. Serve with crackers or celery sticks
Buffalo Chicken Salad
Shrimp Pesto Pasta
This recipe was submitted to us via email by Sarah Gibson! Please submit any recipe ideas to us on our Facebook page at www.facebook.com/GourmetFournet or email us at anita@gourmetfournet.com for a chance to be featured on our website like Sarah! Happy Dipping! 🙂Â
Ingredients:
1/2 8oz container of Gourmet Fournet Creole Onion Dip (any flavor)
1 pound shirmp, peeled
4 oz pesto sauce
1 handful of spinach or kale
1 tbsp coconut oil
Preparation:
-
Cook shrimp in coconut oil until pink
-
Add remaining ingredients and heat throughly
- Serve over whole grain penne pasta
Enjoy!!!
Spinach and Roasted Garlic Omlet
4 eggs
1/2 container of Gourmet Fournet Roasted Garlic Dip
2 tbsp fresh green onions
1 cup fresh spinach
Mix eggs, green onion and dip using a wisk until creamy. Cook in 1 tbsp olive oil over medium-low heat until edges are cooked. Flip for about 30 seconds. Top with spinach and fold onto a plate. Option: add roasted red peppers or olives.
Creole Chicken Supreme-Recipe
This recipe was submitted to us via Facebook by Jeremiah Webber! Please submit any recipe ideas to us on our Facebook page at www.facebook.com/GourmetFournet for a chance to be featured on our website like Jeremiah! 🙂Â
Ingredients:
1 8oz container of Gourmet Fournet Creole Dip
3 cups cooked chicken (shredded)
3 cups cooked brown rice
1 10 3/4oz cream of celery
6oz pimentos
2 14.5oz cans of green beans
1 8oz water chestnuts (drained)
Creole seasoning to taste
Preparation:
-
Lightly grease 9×13″ baking dish.
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Preheat oven to 350 degrees F. In a large bowl combine all ingredients well add Creole seasoning.
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Bake covered with foil for 25 minutes@ 350 degrees F.
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Uncover and top with fried onions bake uncovered an additional 5-10 minutes before serving.
Enjoy!!!