Although Southerners are known for their hospitality and the ease with which they entertain, tailgating is a universal pastime for football enthusiasts. Foodstuffs at said events can run the gamut from simple quick pick-ups, to the more elaborate spreads with smoking grills and more intense offerings. College football in the South is a sacred thing (I’ve seen televisions set on college games at wedding receptions and even funeral receptions). Inside the stadiums is hallowed ground and that extends to the parking lots where the feasting and drinking and entertaining takes place. Buffalo Chicken Dip has become a great standard on party tables. This recipe is easy and can be put together relatively quickly. Bake it before you take it and keep it serve ready in an insulated casserole carrier. Note: When free time permits cook a large batch of chicken breasts whether you boil or roast them. Cut them up and measure into 2 cup and 3 cup packages. Place them in quart freezer bags and you’ll have chicken ready for dips, casseroles or chicken salad in a snap. Thaw and use. Enjoy!
BUFFALO CHICKEN DIP
Serves about 8
4 cups cooked, chopped chicken breast
1 cup chunky blue cheese dressing
¾ cup Franks hot sauce
2 packages (8 oz. each) cream cheese, softened
3 cups shredded cheddar cheese
1 scallion, sliced into rings for garnish (optional)
- Combine chicken, dressing, hot sauce and cream cheese in a mixing bowl.
- Spread into a 2 quart Pyrex casserole dish.
- Top with shredded cheese and bake at 350 for about 25-30 minutes until hot and bubbly.
- Sprinkle with chopped scallions if desired.
- Serve with crackers, Fritos scoops, or Tortilla chips.