Sorry there aren’t any pictures with this post. My Nikon pooped out so I no longer have a DSLR 😦 I guess it’s time to buy a cheap point and shoot and start saving for a D90!

If you are on Pinterest, you’ve undoubtedly seen pictures of a delicious looking stuffed baguette. I decided I was going to make one for my lunch tomorrow, but stuff it with chicken salad dip. In the process, however, I changed the dip and made it even yummier than before! My husband emphatically agrees, haha.

The original chicken salad dip recipe is this:

One can chunk chicken, drained

One package cream cheese

A whole small onion, diced finely

A fair dash of lemon juice and worchestershire sauce to taste

Mix it all together and serve on crackers (my favorite are the Crunchmaster Multi-Grain Gluten Free crackers that you can find in Kroger’s Deli or in bulk at Sam’s – they have an amazing crunch, even if you don’t need something gluten free!).

So how did I change the recipe?

First, I finely diced some sun-dried tomatoes and added those plus the onion in a small skillet to sauté. Because the tomatoes are packed in olive oil, I didn’t need to add anything to the pan. Once the onions were good and translucent, I added the chicken and broke it up with my wooden spoon, then the lemon juice and worchestershire sauce. Finally, I add the cream cheese and the mixture to a mixing bowl and combined everything. Pop it in the fridge to gel, and you’ve got a tasty little dip.

Now, stuffing it into the baguette takes it to a whole new level because you can just slice it all up and go. Mmm, mmm – are you jealous of my lunch tomorrow?