Hi friends, if you are still here!
As you’ve noticed things have been pretty much non-existent over here on the blog. As much as I love this creative outlet in my life, other things have taken priority lately. Although I feel the word “blessed” can be a bit over used, I definitely feel blessed to tell you that I’m 7 months pregnant. I can hardly believe it!
Dan and I are SO excited to be growing our family, and feel extremely lucky (but also a little terrified) to be given this little life. Little baby “Jump, Jive and Kale” is a girl, and I couldn’t be more excited to share my love of cooking with a little girl. Not to mention Disney princess movies.. oh my goodness :)
While most of my free time usually went to brainstorming fun recipes and experimenting in the kitchen, I now find my time off work to involve nursery planning, prenatal classes, and reading through “what to expect when you’re expecting.” Don’t even get me started about creating a baby registry.. talk about overwhelming!
I have been really conflicted about what to do with the blog in the last few months. I know I won’t be able to devote the time I want to it, but I’ve decided I want to keep it for times that I come across a great recipe or something inspiring to share with you. I’d love to determine a regular posting schedule but at this point I’m just not sure what the future will hold. If you are interesting in receiving emails when I do make a post, be sure to enter your email in the box to the right (–>) or at the bar at the top of the page (^). Instead of having to check back all the time, this will be the easiest way to hear from me. You can also subscribe to Jump, Jive & Kale on Bloglovin. If I’ve let an email or comment you’ve sent go un-answered in the past few months, I do sincerely apologize. That is typically not my style, and I’m blaming pregnancy brain for that!
I realize I’m asking you to stick with me through a lot of unknowns, and I greatly appreciate it if you are willing to! In the meantime, enjoy this easy healthified chicken “wing” dip for the superbowl this weekend!! We have already made it several times in our house, and it is a favorite! I love that this recipe ever so slightly tweaks a high-calorie favorite to make it healthier. I promise you, no one will notice the carrots and celery with all the bubbly cheese!
Side note: there is a possibility that I took a bite before photographing the dip.. but I’m trying not to let perfect be the enemy of the good!
- 1 plain rotisserie chicken, shredded (about 2 cups)
- 1 1/2 cups reduced-fat cheddar cheese, divided
- 1/2 cup sriracha (add more or less based on taste preferences)
- 1 large carrot, shredded ( + more carrots for dipping!)
- 1 stalk celery, finely diced (+ more celery for dipping!)
- 1/2 cup (4 oz) reduced-fat cream cheese
- 1/2 cup (4 oz) reduced-fat sour cream
- 1/2 cup (4 oz) plain whole milk Greek Yogurt
- Preheat oven to 350 F
- Combine shredded chicken, sriracha (or hot sauce), carrot, celery, cream cheese, sour cream, Greek yogurt, and 1 cup cheddar cheese in a 8x8 or medium sized circular glass baking dish.
- Top the dip with the remaining 1/2 cup cheddar cheese.
- Bake uncovered for 25-30 minutes until cheese is bubbly and dip is heated through. Enjoy with whole grain tortilla chips, carrots, and celery for dipping.
Nutrition Information (per serving)
(not included dippers): 205 calories, 11g fat, 9g carbohydrate, 19g protein