Pillsbury Baguette Chips Giveaway...and Creamy Cajun Crawfish Dip

I’ve got a super-busy few days coming up, friends: my birthday is Friday, we have a family reunion to attend nearby in New Braunfels this weekend, and I’ve got my Eat St. television tapings with Cooking Channel on Sunday and Monday afternoons. I’m going to be moving a mile-a-minute between now and next Tuesday, but it’s all such fun and exciting stuff that I’ll manage to fit it all in somehow! That means I might be a bit off-the-radar this weekend...but I’ll make sure to share all the fun with y’all next week!! Just so you know, I’ll likely leave out pictures of me in my bathing suit tubing on the Guadalupe River...but you know how that goes.

It dawned on me yesterday that I haven’t done a giveaway in here in quite a while...so I’m going to rectify that situation today! General Mills, via MyBlogSpark, recently sent me some of their new Pillsbury Baguette Chips to try, then share my thoughts with you. These snacks are sliced from oven-baked bread and topped with flavorful seasonings. They come in two varieties: Italian Cheese & Herb and Cheddar Sundried Tomato. I enjoyed both flavors in a variety of ways over the past couple of weeks: as an after-work snack with cheese, a topping for salads, and with a flavorful dip as an appetizer. If I had to pick a favorite, it would be the Italian Cheese & Herb...but both are really good!

These little baguette chips have one other good thing going for them: they contain 50% less fat than traditional potato chips, and each generous 21-piece serving is just 130 calories! I had some leftover ingredients in my kitchen from when I made my Creamy Shrimp Egg Rolls last week. I decided to use the extra ingredients to whip up a tasty dip to pair with these flavorful chips. Inspired by our upcoming trip to New Orleans next month, I created Creamy Cajun Crawfish Dip for us to enjoy before dinner earlier this week. This warm dip is creamy, spicy, and topped with a generous layer of melted cheese. Its flavors pair perfectly with both varieties of this crispy baguette chips!

Creamy Cajun Crawfish Dip
a Weekend Gourmet Original

Step 1:  Preheat oven to 375 and spray a shallow gratin dish with non-stick spray. Add the following ingredients to a large bowl: 1 3-ounce package of softened cream cheese, 3/4 cup chopped crawfish tails, 1/3 cup grated parmesan cheese, 1 sliced green onion, 1/3 cup chopped water chestnuts, 1 seeded diced roma tomato, 1 tsp. Cajun seasoning, 1 tbs. Creole mustard, salt & pepper to taste, and 1 tsp. Tabasco.

Step 2: Stir the ingredients well, until everything is thoroughly incorporated and no white streaks of cream cheese show. Transfer the dip mixture to the gratin dish and top with Monterey jack cheese.

Step 3: Bake until the cheese is melted and the dip is bubbly, turning the dish around after about 10 minutes. For me, it took about 20 minutes to bake this dip. Place the gratin dish on a serving plate, and scatter the Pillsbury Baguette Chips around the platter. Dig in!

This dip is spicy-good! It’s creamy and spicy...and the layer of ooey-gooey cheese takes it right over the top! This dip can also be served with tortilla chips or slices of garlic bread on the side.

How would you like to try some of these yummy Pillsbury Baguette Chips for yourself? One of you is going to win a prize pack containing three bags of both flavors: Italian Cheese & Herb...and Cheddar Sundried Tomato! To enter, simply leave a comment below telling me how you would enjoy these snacks if you’re the winner. I will accept entries until Sunday at 1159 p.m., and the winner will be notified via e-mail next Monday. Please MAKE SURE to include your e-mail address with your comment so it’s easy to find you. In the meantime, everyone can download and print a coupon to save.75 on one package of these baguette chips by visiting http://bit.ly/PBCcoupon. Good luck!

Disclosure: The product, gift pack, information, and additional sample have been provided to me by General Mills through MyBlogSpark. As always, the opinions expressed in this post are solely mine.

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