When I was thinking of recipe ideas for my upcoming Super Bowl television cooking segment (this Friday on NBC “Daytime Alabama”), I asked a close friend and assistant, Nancy, what she likes to serve for her Super Bowl parties (she is one of the best cooks I know). She told me about her favorite Buffalo Chicken Dip which she says is a must. I was reluctant at first (although my kids are huge fans of buffalo wings) because when I judged a cooking contest last year, I saw over 800 recipes for buffalo wing dips. She later convinced me to let her make it for me, and oh my, was she right! The night after I taped the television segment, I had a party with several couples and their children. Everyone went absolutely nuts over the dip, and they were begging for more. Nancy told me to be sure to use “Franks RedHot Sauce”, but any hot sauce will work. I also used rotisserie chicken to make things a lot easier and reduced-fat cream cheese to lighten it up a bit. Enjoy this for the Super Bowl this year or anytime you need a simple and sure to please appetizer.
Buffalo Chicken Dip
10 to 12 servings
1 ((8 ounce) package reduced-fat cream cheese, softened
1/2 cup blue cheese dressing
1/2 cup hot sauce (I used FRANK'S® REDHOT® Sauce)
1/2 cup crumbled blue cheese
2 cups shredded chicken
Crackers, celery and fresh vegetables
1. Preheat oven to 350°F. Place cream cheese into deep lightly 2 quart greased baking dish, stirring until smooth. Stir in blue cheese dressing, hot sauce and cheese. Stir in chicken, mixing well.
2. Bake in preheated oven 20 minutes or until mixture is heated through. Garnish as desired. Serve with crackers, celery or fresh vegetables.