No, I'm not talking about winter, or Christmas, or even Thanksgiving. I'm talking about football season! It turns Sundays into a day to knosh on snacks, drink beer, and stay in my comfy clothes on the couch. Now, the down side of football season is when your team is terrible. That's right...I'm a Giants fan and this season is downright painful. On the plus side, I'm actually not doing terrible with my Fantasy team this year! Admittedly, I've gotten some helpful tips from my brother as I learned to navigate through swapping out players on their Bye weeks, using the waivers, and structuring my team to get the maximum amount of points. It's turning out much better than my March Madness brackets usually do.
Buffalo Chicken Dip is probably one of the most crowd pleasing dips you can make. This recipe is so savory, so cheesy, and just enough heat. I swear every time I make these the bowl is practically licked clean. As you read the recipe, don't be turned off by the fact that it uses canned chicken. I typically never buy this stuff but it does give a particular flavor that you won't quite get from chicken breast. That isn't to say you can't cook up a chicken breast, shred it up and use that instead. You totally can, and I've done that before too. But when I compared the canned chicken to chicken breast recipes I felt that the latter was just missing "something". So whip up this super easy dip for football Sunday, go Giants!
-2 12.5oz cans chicken breast, drained
-8 oz softened cream cheese
-1/2 cup ranch dressing
-1/3 cup Texas Pete hot sauce
-1 8oz bag shredded mozzarella cheese
-1/2 teaspoon garlic powder
-1/4 cup crumbled blue cheese
1. Heat your oven to 375 degrees.
2. In a mixing bowl, combine the softened cream cheese, canned chicken breast, ranch dressing, hot cause, mozzarella cheese, and garlic powder. Smooth into your baking dish and bake for 20 minutes. To finish it off I like to throw it under the broiler for about 5 minutes to make the top brown and bubbly.
3. To serve, garnish with the crumbled blue cheese.