Not everyone gets Twitter, I know. But I do. I have met some great people there. I gather recipes there. I get hilarious answers to my questions there.
Yes, Twitter can be a major time suck, but it’s also brought a lot of people to my site who may not have found me otherwise. And who wouldn’t enjoy that?
Take, for instance, Candace Karu, Lifestyle Commentator & Favorite Foodie for Vermont-based Cabot Creamery Cooperative. Candace found me on Twitter after I tweeted: “Cheese balls, cheese balls, cheese balls: http://ow.ly/4pDDA” << That’s a link to my first cheese ball recipe.
It’s been great to follow Candace’s blog and interesting tweets about recipes (cheesy ones, of course), running, lifestyle, and more. Candace has also been a strong supporter of Dipstock (this is the second time she’s participated), and so, of course, I’m eternally grateful. In her words, “[Dipstock is a] brilliantly delicious holiday invention.”
I’ve summarized Candace’s Chili Cheese Dip Recipe that she made for Dipstock below. But you should definitely head on over to her blog, Subject to Change, to read about the carpet picnic she had with friends. This gal’s got some great ideas. Oh, and you can find her on Twitter here: @CandaceKaru.
*1 1/2 c. chili (Candace used a meaty homemade chili, but says you can buy a can of storebought if you wish)
*2 c. Cabot 50% Reduced Fat Cheddar, shredded
*1 tbsp. of chopped green chilies
*1/4 c. salsa
*1 healthy dollop of Cabot Sour Cream
Instructions: Put chili on the stove and heat to a simmer. Add cheese a little at a time until it is melted. Stir in remaining ingredients. Once warmed to your liking, garnish with avocado slices.