My last suggestion for Super Bowl fare is a recipe that’s been making the rounds for some time, with several variations — Buffalo Chicken Dip
I’ve chosen the one that is labeled “the best.” Many of the versions call for canned chicken meat, but this one insists that the home-cooked meat is vastly superior and worth the effort. I also like that it is done completely in the oven for ease of preparation. After it has been baked, the dip can be transferred to a slow cooker for serving.
Buffalo Chicken Dip
Cook 2 to 3 large chicken breasts and dice or shred the meat; set aside.
Cut one 8-ounce package of 1/3-less-fat cream cheese (Neufchatel, don’t use the fat-free kind) into cubes and place in a Pyrex baking dish that has been lightly coated with cooking spray. Sprinkle 2 cups fancy shredded sharp cheddar cheese over top. Pour 1 cup ranch or blue cheese dressing and 1 cup Franks Original Red Hot Sauce over the top. Place the dish into the oven for 7 to 10 minutes; stir and place back into oven until everything is well mixed together.
Add the chicken to the pan and carefully stir. Cover with aluminum foil and bake an additional 20 to 30 minutes.
Garnish with chopped green onion. Serve with tortilla chips, celery, Wheat Thins or Triscuits.