It’s Super Bowl Sunday! In truth, I don’t care at all about professional football. I’ll probably root for the team that has the most former Buckeyes (the Giants?). But, the Super Bowl is a great excuse to get together with friends and eat delicious food.
I found this recipe a couple years ago on Tasty Kitchen and it was a big hit. I’ve made it several times over the past few years and I love it even more. I’d go out on a limb and say it’s my favorite dip I make. This recipe couldn’t be easier to make – one pot and a handful of ingredients: big chunks of chicken, hot sauce, blue cheese dressing (or ranch if you prefer), cheddar cheese, and cream cheese. Mmmmm….
Excuse the photos – I made it last night and the light is horrible in my kitchen.
Start with 1 1/2 lbs shredded chicken breast. I used 2 lbs. and boiled it with the seasoning salt and garlic powder. No picture of that because boiling chicken is gross. Add the Frank’s Hot Sauce. I added about a quarter cup more sauce to match the extra chicken and since the crowd we’ll see tonight isn’t afraid of a little heat.
Add the cream cheese and blue cheese dressing.
Yes, you see two blocks of cream cheese. This is not health food.
Stir in half the sharp cheddar cheese. Oh my.
(this may be more than half – but we have extra chicken, right?)
Stir it all up, top with remaining cheddar and put in a crock pot. I made mine last night so I’ll be doing that step later. Of course I had to taste it to make sure it was all right. The thought did cross my mind that Matt and I could eat this batch and I could whip up another batch today. We practiced some restraint. Boo. Serve with celery sticks (no one will eat) and tortilla chips.
Make this today. Trust me.
- 20 ounces, weight Boneless, Skinless Chicken Breasts
- 1 pinch Seasoned Salt
- 1 pinch Garlic Powder
- 1 cup Frank’s Hot Sauce, More Or Less To Taste
- 16 ounces, weight Cream Cheese
- 1 cup Ranch Or Blue Cheese Dressing (pick Your Passion)
- 1-½ cup Sharp Cheddar Cheese, Grated
- Celery And Crackers For Serving
Fill saucepan with water, add a pinch of seasoned salt, a pinch of garlic powder, and chicken breasts. Boil until chicken is done. Drain, allow to cool, and shred with forks. (You can skip this step and use 2 10 ounce cans of chicken instead if you prefer.)
Return shredded chicken to pan, add in hot sauce. Heat over medium heat until heated through. Stir in cream cheese and ranch/blue cheese dressing. Cook, stirring until well blended and warm. Mix in half of the cheddar cheese. *Very important step: You must now sample it to make sure it’s got enough buffalo kick; add more hot sauce as needed. You want it to taste more buffalo than chicken.)
Transfer to a crock pot. Sprinkle remaining cheese on top, cover and cook on low until hot and bubbly. Serve with celery sticks and crackers