How ’bout that Super Bowl last night, huh?
Nah, just kidding. Truth is, none of us has ever cared about sports. It probably won’t shock you to know that we’re those people who watch the “big game” strictly for the halftime show and commercials (and only keep half an eye on the score to see if we won our office Super Bowl pools). Oh, and the food. That’s what Super Bowl Sunday is really about.
Yesterday we went over to my parents’ house to watch the game. And by game, I actually meant Animal Planet’s Puppy Bowl. Yes, we watched the Super Bowl, too. But Puppy Bowl XI was our main event, and I have no shame about it.
We made buffalo chicken dip last year and devoured it before we could get any pictures, so this year, we resolved to get one good one and share the recipe. We actually first discovered it at a party hosted by our dear friends Jackie and Chris a couple of years ago, and it’s been one of our favorite things to make ever since.
This dip is amazingly versatile and pretty much impossible to mess up. You can put a little extra of anything or scale it back to suit your tastes, and you can use low-fat or fat-free versions of any of the dairy products to make it a little bit lighter. For vegetarians, seasoned tofu or chopped cauliflower would make an excellent substitution for the chicken.
By the way, you totally don’t have to wait for game day to make this. This is an anytime party food. Heck, this is a “bored and hungry Wednesday night” snack.
Classic Buffalo Chicken Dip
Makes 4 cups of dip (Serves 8-10 normal humans or 4-6 super-hungry humans)
Adapted from Frank’s RedHot
-2 boneless skinless chicken breasts
-Salt & pepper to taste
-8 oz. cream cheese
-1/2 c. Frank’s RedHot Original, or red pepper/buffalo sauce of your choice
-1/2 c. ranch dressing
-1/2 c. shredded cheddar, or cheese of your choice (original calls for crumbled bleu cheese)
Season chicken with salt and pepper. Bring a large pot of water to a boil and add chicken. Reduce heat to medium and cook for 8-10 minutes, or until internal temperature reaches 150 degrees F.
Remove chicken from pot and place in an 8″ x 8″ glass baking dish. Using two forks, shred chicken thoroughly.
Add all remaining ingredients to baking dish and stir to combine. Bake 15-20 minutes at 350 degrees F.
Stir and serve with crackers, crostini or veggies.