I admit that I am a huge fan of dining on what I like to call “picky food.” And by that I don’t mean food for picky eaters, but that range of food you just pick up and eat with your fingers. Appetizers in general appeal to me. Nachos, wings, dips, olive trays, deep fried pickles – these are the things I would eat daily if it weren’t for the fact that these options aren’t always the healthiest, and I’m trying to encourage a healthier diet for me and my family. But everything in moderation, right?
Perhaps my favourite date night or girls’ night out includes heading to a pub and ordering a bunch of appetizers to share, along with a pitcher of beer. Yum. Which is why Sundays at our place during football season present the perfect opportunity to indulge. Appetizers, beer, and football. It’s a given combination.
We’ll be watching Super Bowl 50 this evening, naturally, and along with wings, and cold cuts, and assorted munchies, we’ll have a big bowl of this Buffalo Chicken Dip, served with tortilla chips and chunks of warm bread. It is so delicious, rich, and filling it’s almost a meal in itself. Might want to add a veggie though. Actually, you could dip some carrot or celery sticks in this too. I’ll be sure to add those to the spread.
Buffalo Chicken Dip
2 chicken breasts (to give about 2 cups)
1/2 cup wing sauce
1/8 cup Frank’s Red Hot
1/2 cup blue cheese dressing
2 cups grated cheddar
8 oz cream cheese
Poach the chicken breasts until cooked through. Let cool, then chop roughly. You will need about 2 cups.
Combine chopped chicken with the other ingredients in a medium casserole dish. Mix well.
Cook 20-25 minutes in a 350 degree oven, until top is bubbly and dip is lightly brown around the edges.
Serve warm with tortilla chips, slices of baguette, carrot sticks, celery sticks.