Recently I’ve been finding the genuine (we get many wanna-be imitations) honey butter chips being sold in more stores~ Usually my favourite go-to chips are a honey and cheese flavour~ GAH! It’s like a flavour combo from the heavens! After finding HBC at the grocery store I decided to betray my honey cheese chips to try it…I was a little sceptical that it wouldn’t live up to the hype but I WAS WRONG. Hear that, Seven?! They’re so super yum that I cry rainbow tears! So in conclusion to this chip battle, my tastebuds call a draw!
Using a stand mixer (or a hand mixer + large bowl),
add in ricotta, cream cheese, and powdered sugar on medium-high speed
until smooth, about 3-5 minutes. Add in vanilla extract and whip for
another 30 seconds.
test the dip - if you’d like it sweeter, add more powdered sugar, about
2 tablespoons at a time. You can safely add up to another ½ cup of
powdered sugar (8 tablespoons) without negatively impacting consistency.
Fold in mini chocolate chips, reserving some to sprinkle on top for decoration if desired.
Serve dip immediately with broken waffle cones for dipping.
Preheat oven to 325 degrees.
Cream together butter, cream cheese, and brown sugar. Add eggs one
at a time until blended. Combine muffin mix with the butter mixture and
mix well. Fold in white chocolate chips. Chill for at least one hour.
Drop by tablespoonfuls onto greased cookie sheet, 2 inches apart. Bake
for 14-15 minutes or until just turning brown around the edges. Cool on
cookie sheet for 1-2 minutes. Transfer to wire rack until completely
9 oz. bag tortilla chips (enough to fill a large sheet pan)
shredded cooked chicken
8 oz. packages shredded Monterey Jack cheese
quartered cherry tomatoes
sliced green onions
half & half
Preheat oven to 400 degrees.
Spread chips in a single layer on a large sheet pan.
Sprinkle with one package shredded cheese.
Add another layer of chips; top with shredded chicken and second package of cheese.
Bake until cheese is fully melted, about 7-8 minutes.
Remove from oven; top with bacon, lettuce, tomatoes, and green onions.
In a small bowl, combine sour cream, mayo, half & half, onion powder, and garlic salt.
Drizzle over nachos or use for dipping.