The big game is upon us this weekend, and while I wish that the NY Giants were playing, I will still have fun watching game with a few friends while we all pig out. I’ll
try to take pictures of all the food and fun when we get there, but here’s a preview of what I’m making- BUFFALO CHICKEN DIP. I feel like no Super Bowl party is complete without it, and while there are lots of versions of this popular dip, this one is by far my favorite. Hope you enjoy!
BUFFALO CHICKEN DIP
- 1 jar Marie’s blue cheese dressing
- 1 cup shredded cheddar cheese
- 1 bottle Frank’s Red Hot Sauce
- 1 block cream cheese
- 1 lb. boneless, skinless chicken breast
Cut chicken into chunks and boil until cooked through [about 8 to 15 minutes, depending on the thickness of your meat (insert dirty joke here)].
Shred chicken by hand or by using two forks. This is by far the worst and most time consuming part of the process.
Combine all ingredients into a glass 9 x 13 glass.
Bake at 350 for about 15 minutes, or until all cheeses are melted. Stir again and enjoy! I usually keep my dip warm in my little dipper crock pot and serve with Tostitos Scoops (love the multigrain ones!).