Dip Leftovers, or what to do with a leftover veggie tray.

Today at work our Dean held a potluck, I took a veggie tray and mixed up a double batch of the Wind Ridge Herb Farm Garlic Lovers dip.  (Wind Ridge is a vendor at Stronghold)   After the potluck was over I still had about one batch of the Dip, and a small metric ton of carrots left.  (OK, not really, but there was two compartments in the tray full)   I decided to try a little something with the dip when I got home.    I thawed some chicken breasts, and then coated them in a good thick coating of the dip. I then placed them on a wire rack  in a baking pan.  I set the oven for 350 degrees, and set the timer for 40 minutes.   When that was cooking I tossed the carrots into the steamer pan, and sprinkled a little basil over them and steamed them.   In addition to these two items,  we prepared pene pasta with a nice vodka sauce.   After the forty minutes were up I turned the oven to broil,  to brown the chicken a bit.

When all was done, it turned out to be an excellent meal.    And best part, there’s not a lot of leftovers in the veggie tray.