Leftover dip becomes a quick pan sauce when loosened with butter and cream. Two thin chicken cutlets cook fast in one skillet while you whisk the dip smooth, then everything comes together in under thirty minutes. This is the way to finish what you started.

Serves 2. 25 minutes, 22 at the stove.

About 790 calories a serving, 67 g protein, 22 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need a few spoonfuls [about 3 tablespoons] dip half, 2 cutlets chicken breast, 3 tablespoons flour, 2 tablespoons butter, to taste salt, to taste pepper, 1 tablespoon oil, 1/4 cup heavy cream.

1. Pound two chicken breasts flat between plastic wrap until half an inch thick, then dredge in a shallow bowl holding 3 tablespoons flour mixed with salt and pepper; shake off excess and set aside.
2. Whisk 3 tablespoons dip half with 1/4 cup heavy cream and 2 tablespoons butter in a small bowl until smooth, then set aside.
3. Heat 1 tablespoon oil in a large skillet over medium-high heat until shimmering, then lay in both cutlets and cook until golden brown, about three minutes per side; lift to a plate when done.6 min
4. Lower heat to medium, pour the dip mixture into the empty skillet, and stir constantly until bubbling and slightly thickened, about two minutes, scraping up any browned bits on the bottom.2 min
5. Return the chicken to the skillet and turn to coat both sides in the dip sauce, cooking for one more minute until heated through.1 min

Note Swap the dip for sour cream thinned with water if you prefer a plainer sauce. Leftovers keep two days covered in the fridge and reheat gently in a low skillet. Serve over rice or egg noodles to catch every drop of sauce.

Half a tub of dip becomes a creamy pan sauce for quick-cooked chicken, stretched with a splash of water and seasoned to taste. This uses what you have and gets dinner on the table in twenty minutes.

Serves 2. 25 minutes, 18 at the stove.

About 650 calories a serving, 42 g protein, 24 g carbohydrate, 45 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

You need 1 cup [240 ml] dip, 2 tablespoons oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, 2 cloves, minced garlic, 1 tablespoon butter, 10 ounces chicken breast, 1 lemon.

1. Pound two chicken breasts to even 1/2-inch thickness, season with 1/2 teaspoon salt and 1/4 teaspoon pepper on both sides. Heat 2 tablespoons oil in a skillet over medium-high until shimmering.
2. Add chicken and cook 5 to 6 minutes on the first side until golden, then flip and cook 4 to 5 minutes more until an instant-read thermometer reads 165°F [74°C] in the thickest part. Transfer to a plate.11 min
3. In the same skillet, melt 1 tablespoon butter over medium, add 2 minced garlic cloves and stir for 30 seconds until fragrant. Stir in 1 cup dip and 1/4 cup water, whisking to smooth out lumps, then taste and adjust seasoning with salt and pepper.2 min
4. Return chicken to the skillet to coat in sauce, then squeeze juice from half a lemon over the top. Serve with crusty bread or over rice.

Note Swap the chicken for pork chops or firm white fish, adjusting cook time as needed. Leftovers keep three days refrigerated and reheat gently over low heat. Serve with roasted vegetables or a green salad on the side.

When half a batch of dip threatens to linger, bake it into a sheet of crisp toasted breadcrumbs and cheese for two to eat warm or at room temperature. The dip melts into the crust, so you need nothing else.

Serves 2. 25 minutes, 10 at the stove.

About 420 calories a serving, 19 g protein, 38 g carbohydrate, 21 g fat. From USDA figures for 67% of the ingredients; amounts are the recipe's.

You need one serving dip half, 1 cup [100 g] breadcrumbs, 3 tablespoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper, 1 cup [100 g] gruyere or cheddar, grated.

1. Heat the oven to 400°F [200°C]. Toss 1 cup breadcrumbs with 3 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a sheet pan until evenly coated.
2. Spread the crumb mixture in an even layer, then bake for 5 minutes until just beginning to color. While it toasts, stir the dip half to loosen it.5 min
3. Remove the pan from the oven and stir the crumbs, then make a bed of them across the center. Dollop the dip half onto the crumbs and scatter 1 cup grated gruyere or cheddar over the top.
4. Return to the oven and bake until the cheese melts and the edges of the crumb layer brown, about 10 minutes. The dip will soften and meld with the cheese.10 min

Note Swap any cheese for the gruyere. Wrap and chill leftovers; reheat gently or eat cold the next day. Serve with crackers or crusty bread and a green salad.