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Hello, foodies…

I always have fun on In the Kitchen with David. I really do. I get to eat amazing food, I get to talk about one of my favorite things (food!), and I get to interact with you…my family of foodies. (Are you noticing a theme, there??) But some days are truly, very special. And yesterday was one of those days. We celebrated our Fourth Annual Golden Spatula Awards and awarded several of our guests—and a few special folks—a golden spatula for all they do for In the Kitchen with David. Here are some highlights!

 The Golden Spatula for "Best Kitchen Concert" went to the UNC Clef Hangers!

And the Golden Spatula for "Sweetest Couple" went to our Cookbook Corner guests, Griffith and Cheryl Day from Back in the Day Bakery.

In the category of Best Supporting Foodies…the Golden Spatula went to the ITKWD Culinary Team!

Together with Bob Warden who is the ITKWD Lifetime Achievement Award Winner of 2014, I presented the 2015 award to our friend Chef Tony Notaro.

To all of you who joined us and voted for the #FoodieFoto and favorite moment on QVC.com, thank you! We’ve got some big shoes to fill this Wednesday, but we can do it because we’ve got a dynamite recipe…Quick & Easy Queso Dip.

Quick & Easy Queso Dip
Serves 8

This recipe was prepared with the Rachael Ray Gradient Rustica 10-Piece Cookware Set (K40438).

Go to David's Recipe Item Page for the full list of items that David has used in his recipes

Ingredients:

• 1 lb pasteurized processed cheese product, cut into 1/2" pieces


• 1 (10-oz) can diced tomatoes with green chilies


• 1-1/2 cups shredded, cooked chicken


• 1 (15.5-oz) can black beans, drained and rinsed well


• 2 Tbsp chopped fresh cilantro

Preparation:

1. Add the cheese product, tomatoes with chilies, and the chicken to a medium-size saucepan set over low–medium heat. Meanwhile, mash half of the black beans with a fork in a small bowl. Place the whole beans and mashed beans into the saucepan. Heat the entire mixture through until all the cheese has melted, stirring often. Stir in the cilantro. Serve.

This is the last 5-ingredient recipe of the month and I think we may have saved the best for last. What’s not to like about cheese, chicken, and some veggies?

For your blog question today, I want you to tell me about your favorite cheesy dip. Is my Queso Dip your new favorite? Or maybe my Philly Cheesesteak Dip? Do you make a great Cheese Fondue?

I’ll see you on Wednesday at 8pm ET for a big 3-hour February finale. We have a new Today's Special Value(R) from Masterbuilt you’ll want to check out as well as a cookbook from Mr. Food...guilt-free weeknight favorites!

Keep it flavorful!
—David