Asparagus and Chicken Alfredo Dip

I have an ugly habit of wanting to control everything. Of wanting to know everything. Of wanting to beat the universe and God at their game.

I told you…ugly.

I’m starting to realize that knowing who wins the gold medals before the gymnastics even starts is a destroyer of the fun. Even if the twists and flips still impress the heck out of me.

And straightening my crazy curly hair in the August humidity is just bonkers.

Also…I think when the calender flips to August I just want fall in my life already. Pumpkin spice latte, what? I’m impatient.

It’s more than this…but this is exactly enough to remind me to slow down. Love today. Cover my vegetables in cream cheese and pile them on a warm baguette. Things like this are important.

This dip inspires me to sit at the table longer…to drink a second glass of wine…and to let the stress go.

It layers cream cheese, alfredo sauce and mozzarella cheese for a rich base, that balances out with generous chunks of chicken and asparagus. Serving this with a fresh baguette rather than crackers also helps even out the flavors. And gives me an excuse to eat more bread. (Not that I was looking for one.)

I’m not above calling this dinner. (Especially on a Friday night.) But it also fits nicely in the appetizer realm…and is all sorts of simple. (Which is exactly how I like to entertain.)

I’m simplifying my stress from here on out. It’s going to look like curly haired ponytails, late night Olympic-watching marathons and someone else to wash my dishes. Pretty please.

Asparagus and Chicken Alfredo Dip

4 ounces cream cheese, room temperature
1/4 cup alfredo sauce (a jarred sauce works perfectly, you’ll just have some leftover)
1 clove garlic, minced
1/2 cup grilled (or otherwise cooked) chicken, cut into bite sized pieces
1/2 cup fresh, raw asparagus, washed and cut into bite sized pieces
1/2 cup shredded mozzarella cheese
warm baguette, sliced, for serving

Spread cream cheese in the bottom of a pie pan. Top with alfredo sauce, spreading evenly and all the way to the edges. Top next with garlic, followed by chicken, asparagus and mozzarella cheese. Bake in a preheated 375° oven for 15-20 minutes, or until cheese is melted and slightly bubbly. Serve atop thick baguette slices.