Nick's Plates

1 pie shell – 8 inch 1 large cookie sheet 1 large saucepan 1/8 tsp ground red pepper 1/8 tsp sea salt 1 cup red chili peppers 2 cups skim milk ½ cup chopped onion 3 cloves garlic – minced 1 cup Gruyère cheese – grated 2 cups spinach – chopped 1 cup spaghetti squash – cooked and chopped 1 cup Prosciutto – chopped 2 cups grated Gruyère cheese 1 or 2 bottles dry white wine
Place a pie shell in the middle of a large cookie sheet. Preheat your oven to 350 degrees F. Sit the cookie sheet to the side. In a large saucepan over “Low” heat, combine the red pepper, sea salt, red chili peppers and skim milk. Stir the mixture thoroughly until it begins to boil. Turn off the heat. Blend chopped onion, garlic, Gruyère cheese and spinach into the mixture. Stir the mixture until the cheese dissolves. Slowly add the spaghetti squash and Prosciutto to the mixture. Stir the mixture twice and then pour the mixture into the pie shell. If you have any leftover mixture, freeze it for up to 6 months. Place the pie into your…

1 large baking pan 1 bag Brioche buns - chopped 1 saucepan ½ cup white wine vinegar 1 tsp black pepper 1 shallot – chopped 1 Tbsp tarragon ½ cup butter 1 tsp salt 1 cup evaporated milk 1 or 2 bottles white wine 1 lb favorite cubed cheese
In a large baking pan, spread 1 bag of chopped Brioche buns evenly on the pan’s surface. Place the baking pan to the side. Preheat your oven to 300 degrees F. In a saucepan, combine the white wine vinegar, black pepper, shallot, tarragon and butter. Heat the mixture over “Medium” heat for 5 minutes. Blend in the salt and evaporated milk and stir for 10 minutes. Remove the mixture from the heat and pour it evenly over the Brioche buns. Bake the dish for 10 minutes. Serve this tasty treat with white wine and your favorite cubed cheese.

1 large Angel Food Cake 1 large platter 1 saucepan ½ cup brewed coffee 1 tsp vanilla extract 1 cup plain nonfat yogurt 3 cups toffee candy bars - chopped ½ cup coffee-flavored liqueur 1 container whipped topping 1 or 2 bottles of Champagne

Place 1 large Angel Food Cake in the center of a large platter. In a saucepan, combine the brewed coffee, vanilla extract and yogurt. Stir the mixture thoroughly and then blend in the candy bars and coffee-flavored liqueur. Stir the mixture until it is well blended. Pour the mixture over the cake. Chill the cake for 1 hour and then top it with whipped topping. Enjoy this After Sex snack with Champagne!

2 cups water 1 cup honey 1 cup apple juice 1 large pot 1 tsp cinnamon 4 cranberry flavored tea bags 1/2 cup of rum Fancy cups
Combine water, honey and apple juice in a large pot. Bring the ingredients to a boil. Stir in the cinnamon and add the tea bags. Gently stir the ingredients until the mixture starts to darken. Pour in the rum and stir 2 times. Serve the cocktail in fancy cups. Sit back, sip and fall in love. This cocktail can be stored in the refrigerator for up to 3 days.

1 large pot
2 cups green onions – chopped ½ cup mild green chili peppers – chopped 2 Tbsp water 2 cups chicken broth 1 Tbsp vegetable oil 1 tsp thyme - ground 1 tsp ginger – ground 2 Tbsp soy sauce 1 Tbsp white wine
In a large pot over “Medium” heat, combine the green onions, mild green chili peppers, water and chicken broth. Stir the mixture thoroughly and let it come to a boil. Reduce your stove’s heat to “Low.” Blend vegetable oil, thyme, ginger and soy sauce into the boiling mixture. Stir the mixture for 3 minutes and then blend white wine into the mixture. Continue heating and stirring the mixture for an additional 10 minutes. Transfer the dressing into a large container and use it immediately over a salad or chill the dressing for use later.

1 large salad bowl 1 lb smoked sausage – cubed 1 lb pork sausage – cooked and chopped 1 lb ham – cubed ½ cup green chili peppers – chopped 1 cup celery – chopped ½ Tbsp garlic powder 3 cups low-fat mayo ½ Tbsp Worcestershire Sauce 1 tsp black pepper 1 tsp salt 1 tsp thyme 1 tsp rosemary 1 loaf sweet bread
In a large salad bowl, combine the smoked sausage, pork sausage, ham, green chili peppers, celery and garlic powder. Stir the mixture three times and then blend in the mayo. Stir the ingredients until the mixture is creamy. Add the Worcestershire Sauce, black pepper, salt, thyme and rosemary. Stir the mixture until it is well blended. Enjoy this salad with a loaf of sweet bread.

2 cups low-fat yogurt 1 Tbsp turmeric 2 ice cubes Low-fat whipped topping
In a blender, combine the low-fat yogurt and turmeric. Blend the ingredients on “Low” until creamy. Add in the ice cubes and blend on “Medium” until the ice is crushed. Enjoy this treat in a large glass with low-fat whipped topping.

1 microwave-safe bowl 1 teaspoon vanilla extract 1 36-count package Hershey’s Kisses – unwrapped ½ cup Crown Royal liquor 1 baking sheet - greased
In a microwave-safe bowl, combine the vanilla extract and Hershey’s Kisses. Microwave the ingredients on “High” for 2 minutes. Remove the bowl from the microwave and stir the ingredients twice. Heat the ingredients for another minute and stir the mixture thoroughly. Blend in the half-cup of Crown Royal liquor. Stir the mixture until it is thick -- it is OK to have unmelted Kisses within the mixture. Spoon out a tablespoon of the mixture and drop it onto a greased baking sheet. Continue placing tablespoons of the mixture onto the baking sheet until the sheet is full. Chill the chocolate kisses for an hour before serving with Crown Royal liquor. 

½ Tbsp ginger ½ cup walnuts – chopped 2 cups skim milk – cold 2 ice cubes Large glass
In a blender, combine the ginger, walnuts and skim milk. Blend on “High” until the drink is creamy. Place 2 ice cubes in a large glass. Pour the ginger/walnut drink in the glass and enjoy this treat while relaxing.

2 oz wheatgrass ½ cup kale – chopped 2 cups skim milk – cold 2 ice cubes Large glass
In a blender, combine the wheatgrass, kale and skim milk. Blend on “High” until the drink is creamy. Place 2 ice cubes in a large glass. Pour the wheatgrass drink over the ice. Enjoy this treat while relaxing.

1 large saucepan 2 packages instant mashed potatoes 4 cups water 2 cups half-and-half milk ½ cup garlic – minced 1 Tbsp black pepper 1 Tbsp salt ½ cup butter 1 cup cream cheese – softened 1 large bowl 1 lb corned beef – cubed 2 cups Gouda cheese 1 cup Swiss cheese 1 bottle red wine
In a large saucepan over “Medium” heat, combine the instant mashed potatoes, water and half-and-half milk. Stir the potatoes until creamy. Blend in the garlic, black pepper and salt. Keep stirring the potatoes and then add the butter and cream cheese. Stir until the potatoes are extremely creamy. Transfer the potatoes to a large bowl and then blend in the corned beef and then the Gouda and Swiss cheeses. Stir the mixture thoroughly. Enjoy this hearty meal with red wine and your favorite bread.

1 slow cooker 4 boneless, skinless chicken breasts 2 Tbsp Worcestershire sauce 1 bay leaf 1 Tbsp black pepper 1/2 Tbsp salt 3 garlic cloves – minced 1 cup white wine 3 cups cold water 1 or 2 bottles white wine 1 loaf of garlic bread
In a slow cooker set on “High,” place the chicken breasts on the bottom of the cooker. Pour the Worcestershire sauce over the chicken and then add the bay leaf, black pepper, salt and cloves. Lastly, add white wine and cold water to the cooker. Place a lid on top of the slow cooker. Cook for 5 hours. Serve this dish with white wine and garlic bread.

1 large baking dish 10 slices of thick-cut bread – cubed 1 saucepan 3 cups grated white cheese 3 cups grated Cheddar cheese 2 cups milk 1 stick butter 1 Tbsp oregano 1 Tbsp black pepper
Preheat your oven to 300 degrees F. In a large baking dish, arrange cubed bread evenly in the dish. Sit the dish to the side. In a saucepan over “Low” heat, combine the grated cheeses, milk and butter. Stir the mixture until the cheese melts. Blend in the oregano and black pepper. Continue stirring the mixture until it is creamy. Pour the cheese mixture over the cubed bread. Place the baking dish in your oven and bake for 20 minutes. Enjoy this starter with any meat or veggie dish. 

Skillet 36 snails – deshelled, rinsed and drained 2 cups butter 1 Tbsp garlic 1 cup fresh parsley – chopped ½ Tbsp black pepper ½ Tbsp Zatarain’s Seasoning 1 large bowl 1 large platter 1 loaf French bread 1 or 2 bottles white wine
In a skillet over “Medium” heat, combine the snails, butter and garlic. Stir the mixture continuously for 10 minutes. Blend in the parsley, black pepper and Zatarain’s Seasoning. Keep stirring the mixture until the snails start to open – about 15 to 20 minutes. Pour the snail mixture slowly into a large bowl. Place the bowl in the middle of a large platter. Cut a loaf of French bread into bite-size pieces and arrange the pieces around the large bowl on the platter. Enjoy this over the top meal with bottles of white wine.

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6 Hostess Twinkies
6 wooden Popsicle sticks
Freezer-safe container 1 microwave-safe bowl 6 cups chocolate frosting
3 cups cake sprinkles 1 or 2 bottles red wine

Place 6 wooden Popsicle sticks into 6 Hostess Twinkies. Place Twinkies in a freezer-safe container. In a microwave-safe bowl, heat 6 cups of chocolate frosting for 2 minutes. Stir the chocolate thoroughly and dip each Twinkie in the hot chocolate. Sprinkle each chocolate-covered Twinkie with cake sprinkles and return each Twinkie to the freezer-safe container. Chill the Twinkies in your refrigerator for 2 hours before enjoying with red wine. 

1 Large Mason Jar
2 cups salad mix
1 cup black olives - chopped
1/2 cup tarter sauce - chopped
1/2 cup red bell peppers - chopped
1 Tbsp dill
1 cup Haddock fish - baked
1 or 2 glasses of white wine

In a large Mason Jar, combine the salad mix, black olives, tarter sauce and bell peppers. Stir the mixture gently for 1 minute. Blend in the dill and Haddock fish. Stir the salad mixture three times. Chill the Mason Jar salad for 2 hours before enjoying it with white wine.

1 Large Mason Jar 1 cup salad mix 1 cup ground beef - cooked and grease drained 1 cup Cheddar cheese - shredded
1 Tbsp hot sauce
1 cup tomatoes - chopped
1/2 cup mushrooms - chopped 1/2 cup black olives
1/2 Tbsp black pepper
1 tsp salt
1 cup chips - any kind
1/2 cup sour cream
1 or 2 glasses of beer

In a large Mason Jar, combine the salad mix, cooked ground beef, Cheddar cheese, hot sauce, tomatoes and mushrooms. Stir the mixture gently for 1 minute. Blend in the black olives, black pepper, salt and chips. Stir salad mixture two times and then top the mixture with sour cream. Enjoy this Mason Jar burger with glasses of beer. 

Large soup or stock pot 3 cups chicken broth 1 cup minced onion 1 large garlic clove - chopped 1 lb fresh mild green chili peppers- roasted and chopped 1/4 tsp ground cumin 1 Tbsp white pepper
½ cup hot sauce
In a large soup or stock pot, combine the chicken broth, onion and garlic. Heat the mixture over “Medium” heat until it begins to boil. Blend in the green chili peppers and stir the mixture continuously for 5 minutes. Turn off the pot and then blend in the ground cumin, white pepper and hot sauce. This soup is HOT!! Serve it with beer and plenty of ice.

3 Mason Jars 1 large pot 1 can Cream of Mushroom soup 1 package of cream cheese - softened 1 cup white wine 1 cup green onions - chopped 1 lb crabmeat 1 Tbsp lemon juice 1 or 2 bottles white wine
Sit three clean Mason Jars on your kitchen counter. In a large pot, combine the Cream of Mushroom soup, cream cheese and white wine. Stir and heat the mixture on “Low” until it starts to boil. Blend in the green onions and crabmeat. Stir the mixture continuously for 5 minutes. Top the mixture with lemon juice and then remove the pot from your stove. Let the mixture cool until it starts to firm up. Transfer the mixture into the Mason Jars and serve this light meal with white wine. 

10 large tortillas – untoasted
Wax paper
Large bowl
12 oz cream cheese - soft
1 cup sour cream
1 Tbsp black pepper
10 green onions – chopped
½ cup green chili peppers - chopped
3 jalapenos – chopped
½ cup lime juice
Small bowl
1 jar salsa

Lay 10 large tortillas on sheets of wax paper. Sit the tortillas to the side. In a large bowl, combine the cream cheese, sour cream, black pepper and green onions. Stir the mixture thoroughly and then blend in the green chili peppers and jalapenos. Stir the mixture three times and pour in the lime juice. Stir the mixture until it is creamy. Place a tablespoon of the mixture on each tortilla. Spread the mixture out and roll the tortilla tightly. Refrigerate the wraps for an hour before serving this quick meal with salsa. 

1 lb raw veggies – chopped
Large platter Large bowl 2 cups mayonnaise 4 Tbsp plain yogurt 2 Tbsp white wine vinegar 2 tsp paprika 1 tsp black pepper ¼ tsp ground red pepper 1 tsp All Spice
Place a pound of chopped raw veggies evenly on a large platter. Leave the center of the platter empty. In a large bowl, combine the mayonnaise, plain yogurt and white wine vinegar. Stir the mixture thoroughly. Blend paprika, black pepper, red pepper and All Spice into the dip. Stir the dip until it is creamy. Scoop the dip out of the bowl and place it in the center of the platter. Enjoy this quick starter with your favorite cocktail. 

Large skillet ½ cup olive oil 4 cups shiitake mushrooms 1 Tbsp black pepper 1 cup green chili peppers – chopped 1 cup bean sprouts 1 Tbsp garlic salt 1 cup kale 1 cup soy sauce 1 loaf toasted wheat bread Large platter 1 package dark beer
Fill a large skillet with a half-cup of olive oil and heat the oil over “High” heat. Slowly add the shiitake mushrooms to the hot grease. Sauté the mushrooms for 5 minutes. Blend in the black pepper, green chili peppers, bean sprouts, garlic salt and kale into the mushroom mixture. Sauté the ingredients until the mixture is golden brown. Stir the mixture thoroughly and remove it from the stove. Top the mixture with soy sauce. Place a loaf of toasted wheat bread evenly on a large platter. Pour the shiitake mushroom dish over the wheat bread. Enjoy this spicy meal with dark beer.

1 Tbsp butter 1 medium red cabbage - shredded 1 medium onion - chopped 1 garlic clove - minced 1/3 cup red wine vinegar 1 1/2 Tbsp sugar 1 tsp pepper 1 tsp salt Dinner rolls 1 or 2 packs of beer
In a large skillet, heat the butter over “High” heat. Combine the cabbage, onion and garlic. Sauté the mixture for 6 minutes. Blend in the vinegar, sugar, pepper and salt. Cook the mixture un­til it is tender. Serve this dirty dish with dinner rolls and beer. 

1 tsp Zatarain’s Creole Seasoning 1 cup kale - chopped 1/2 cup tahini 1/2 cup soy sauce 1 tsp black pepper 1 tsp salt 3 lbs firm tofu – drained and crumbled 2 tsp olive oil 1 cup sliced fresh mushrooms 1 cup diced tomato 1 cup chopped green onions Champagne Toast
Heat a nonstick or well-greased skillet over “Medium” heat. Combine the Zatarain’s Creole Seasoning, kale, tahini, soy sauce, pepper and salt in the skillet. Sauté the ingredients for 5 minutes. Blend in the crumbled tofu and then add the oil and mushrooms. Sauté the mixture for 15 minutes. Halfway through the cooking process, add the tomatoes and green onions. Stir the mixture thoroughly and cook the dish until the mixture is golden brown. Serve this breakfast with Champagne and toast. 

Large pot Cold water 1 Tbsp salt 1 package spaghetti - 16 oz Skillet 1/4 cup olive oil 2 large sweet onions, thinly sliced 2 cloves garlic, minced 2 Tbsp white wine Large bowl 4 oz Gorgonzola cheese – crumbled 4 oz Cheddar cheese – crumbled 2 bottles red wine French bread

Fill a large pot with cold water and add a tablespoon of salt. Heat the water over “Medium” heat. Let the water come to a boil and then add the spaghetti. Let the spaghetti cook for 10 minutes – the pasta will be al dente. Sit the pasta to the side. In a skillet over “High” heat, pour in olive oil and let the oil heat for 3 minutes. Toss sweet onions and garlic into the skillet. Sauté the ingredients for 10 minutes. Remove the skillet from your stovetop and then blend white wine into the mixture. Stir the sauce for 2 minutes. Pour the spaghetti into a large bowl and pour the sauce over the spaghetti. Top the pasta with Gorgonzola cheese. Stir the mixture once and then blend in the Cheddar cheese. Enjoy this cozy meal with red wine…

Large saucepan 2 oz sesame oil 4 garlic cloves - minced 3 shallots 1stalk lemongrass - minced 2 oz ginger - peeled and minced 1 Tbsp Tony Chachere’s Seasoning Baking dish 2lbs lobster meat - chopped 4 Tbsp soy sauce 2 Tbsp chili sauce 1 ½ bunch scallions – chopped Saucepan 2 ½ Tbsp mint 2 ½ Tbsp basil 1 or 2 bottles white wine
Preheat your oven to 350 degrees F. In a large saucepan, pour in the sesame oil and heat the oil over “Medium” heat. Toss garlic cloves, shallots, lemongrass, and ginger into the pan. Sauté the ingredients for 5 minutes. Blend in the Tony Chachere’s Seasoning and stir thoroughly. Pour the cooked mixture into a baking dish. Place two pounds of lobster meat over the cooked mixture. Pour soy sauce, chili sauce and scallions over the lobster meat. In a saucepan, combine the mint and basil. Heat the ingredients over “High” heat for 5 minutes. Pour the hot mixture over the lobster meat and then place the baking dish in your oven. Let the dish cook for 20 minutes. Serve this lobster t…

Large saucepan 3 cups crawfish tails – cubed 3 cups milk 25 crawfish heads - washed 2 Tbsp well-beaten egg 3 Tbsp butter 1/3 cup water 1 medium onion - chopped   Large bowl 3/4 cup breadcrumbs 1 stick celery - chopped 1 Tbsp butter - melted 1 clove garlic - mashed 2 cups Parmesan cheese 1 tsp salt  1 1/2 tsp red pepper Fancy large bowl 1 cup Jack Daniel’s whiskey    1 bottle Jack Daniel’s whiskey or a case of your favorite beer
In a large saucepan, combine the crawfish tails, milk and crawfish heads. Heat the mixture over “Medium” heat – stirring occasionally. Let the mixture come to a boil and then blend in the well-beaten egg, butter and water. Let the crawfish mixture cook for 15 minutes. Blend the onion into the mixture and keep stirring the mixture until the crawfish heads are tender. Remove the mixture from the stove and sit it to the side. In a large bowl, combine the breadcrumbs, celery, butter, garlic and Parmesan cheese. Stir the breadcrumb mixture thoroughly and then blend in salt and re…

Saucepan 1 bottle red wine – dry and chilled 3 cups apple cider - chilled 1 Tbsp cinnamon 1 cup orange juice 3 cups crushed ice Champagne flutes 1 cup orange peels
In a saucepan, combine the red wine, apple cider and cinnamon. Stir the mixture well and then blend in the orange juice. Stir the cocktail for 5 minutes. Place crushed ice in Champagne flutes and slowly pour the cocktail over the ice. Garnish each flute with orange peels. Enjoy this cocktail before or after dinner. 

Large mixing bowl 2 cups goat cheese – soft 1 cup tomatoes - chopped ½ cup milk 1/2 Tbsp dill 1 Tbsp thyme leaves – fresh 1 tsp black pepper 1 tsp salt Melba toast or crackers

In a large mixing bowl, combine the goat cheese, tomatoes, milk and dill. Mix the ingredients, using your hand or stand mixture, on the “Low” setting. Next, blend in the thyme leaves, black pepper and salt. Continue mixing the ingredients until the mixture is smooth. Spread the goat cheese mixture onto Melba toast or crackers. 

Large mixing bowl 10 oz semi-sweet chocolate – shaved 1 cup whipped cream 1 cup chocolate ice cream topping 2 Tbsp rum 1 scoop chocolate ice cream 2 ice cream glasses

In a large mixing bowl, combine the semi-sweet chocolate, whipped cream and chocolate ice cream topping. Stir the mixture until it is well blended. Pour in the rum and continue stirring for an additional 5 minutes. Blend in the chocolate ice cream and stir once. Scoop the chocolate mixture evenly into two ice cream glasses.

2 heads iceberg lettuce – cut into 4 wedges with outer leaves removed 4 large fancy bowls 4 Tbsp black pepper 1 jar favorite flavored mayonnaise 2 lbs bacon – crumbled 1 cup chives – chopped 1 cup blue cheese crumbles ½ cup tarragon leaves 2 cups Cheddar cheese 2 bottles Champagne
Place four iceberg lettuce wedges in four large fancy bowls. Sprinkle a tablespoon of black pepper over each wedge. Place a dollop of your favorite flavored mayonnaise on top of each wedge. Top each wedge with an equal amount of bacon, chives, blue cheese crumbles, tarragon leaves and Cheddar cheese. Pair this hearty treat with glasses of Champagne.  

7 hard-boiled eggs Large bowl 1 cup green onions – chopped 1 cup kale – chopped 4 cups Dijon mustard 1 cup plain yogurt 2 Tbsp black pepper 1 cup white cooking wine 1 package white crackers 2 bottles white wine – 750 ml
Peel and chop seven hard-boiled eggs and place them in a bowl. Blend green onions, kale and Dijon mustard into the boiled egg mixture. Stir the mixture thoroughly and then blend plain yogurt, black pepper and white cooking wine into the boiled egg mixture. Stir the mixture until it is creamy. Chill the boiled egg mixture for 2 hours. Serve this Eggy Egg snack with white crackers and white wine. 

2 cups milk 1 1/2 cup cocoa 2 tsp vanilla extract Large bowl 1 ½ cup peanut butter 3 ice cubes - crushed Chocolate chip cookies – about 5
Combine the milk, cocoa and vanilla extract in a large bowl. Stir the mixture slowly until the cocoa is fully dissolved. Blend in the peanut butter and stir the mixture for 5 minutes. Toss in the crushed ice and stir until the mixture is cold. Freeze the mixture for 30 minutes before enjoying it with chocolate chip cookies.

Large punch bowl 1 large bottle cranberry juice - chilled 1 cup orange juice - chilled 2 cups clear soda - chilled 3 orange - sliced 2 limes - sliced
In a large punch bowl, combine the cranberry juice and orange juice. Stir the punch thoroughly and then slowly blend in the clear soda. Stir for 2 minutes to mix the ingredients. Place orange and lime slices on top of the punch. Serve this punch at your favorite party or event.

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2 green apples – chopped finely
2 red apples – chopped finely
2 cups apple juice
5 ice cubes
1 Mason Jar
Whipped Topping
1 Tbsp chocolate flakes In a blender, combine the green apples, red apples and apple juice. Blend on “High” until the mixture is smooth. Add in the ice cubes and blend the mixture for 7 minutes. The mixture should be creamy and the ice cubes totally chopped. Pour the mixture in a Mason Jar. Top this treat with whipped topping and chocolate flakes.

Saucepan 2 cups coconut water 1 cup kale – cooked and chopped 1 Tbsp parsley 1 Tbsp coconut extract
In a saucepan, combine the coconut water and kale. Cook over “Medium” heat until the ingredients start to boil. Reduce the heat to “Low” and blend in the parsley and coconut extract. Stir continuously for 10 minutes. Remove the sauce from the heat and let it cool for 5 minutes. Use this sauce over lamb or chicken.

2 tomatoes 1 tsp black pepper 1 cup chicken broth 1 cup skim milk 2 ice cubes
In a blender, combine the tomatoes, black pepper and chicken broth. Blend the smoothie on “Medium” for 2 minutes. Pour in the skim milk and ice. Blend for an additional 5 minutes or until the smoothie is creamy. Enjoy this smoothie first thing in the morning.

1 large fancy bowl 2 Tbsp chipotle chili pepper 2 cups mayonnaise 1 ½ Monterey Jack cheese - shredded 2 lb smoked turkey – cooked and chopped 1 lb chicken breast – cooked and chopped 1 tsp black pepper 1 tsp salt BBQ potato chips
In a large fancy bowl, combine the chipotle chili pepper, mayonnaise and Monterey Jack cheese. Stir the dip until it is creamy. Blend in the smoked turkey and chicken breast into the mixture. Continue stirring the dip until it is well blended. Sprinkle black pepper and salt over the mixture and stir two times. Chill the dip for an hour before serving with BBQ potato chips.