Diane’s Super Bowl Buffalo Chicken Dip

Come 6:30 Sunday night, all plans will cen­ter around Su­per Bowl LI. Some will be root­ing for Matt Ry­an and the At­lanta Fal­cons while oth­ers will re­main loy­al to the New Eng­land Pat­ri­ots.

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ome 6:30 Sunday night, all plans will cen­ter around Su­per Bowl LI. Some will be root­ing for Matt Ry­an and the At­lanta Fal­cons while oth­ers will re­main loy­al to the New Eng­land Pat­ri­ots. For those serving as party hosts, scor­ing a tasty touch­down with your guests will make the night go smoothly, no mat­ter which team wins. Now for the play call: Ready, set, pre­pare Di­ane Pecca’s Buf­falo Chick­en Dip. 

The Gir­ard Es­tate res­id­ent said she sampled a sim­il­ar dip at a potluck years ago and that she found the taste amaz­ing. She sug­ges­ted doub­ling the re­cipe and serving it with crusty bread. Here’s hop­ing you score ma­jor points with your ac­quaint­ances when they reach for this good­ie. 

In­gredi­ents: 
1 pack­age of skin­less chick­en cut­lets, thinly sliced 
1 8-ounce pack­age of cream cheese
1 28-ounce jar of chunky blue cheese dress­ing
1 cup of Buf­falo sauce 

Dir­ec­tions: 

Pre­heat oven to 350 de­grees. 

Boil the chick­en un­til cooked, ap­prox­im­ately five minutes. Shred the poultry once it has cooled, and com­bine it with the oth­er in­gredi­ents. Mix well. Pour the com­bined mix­ture in­to a glass Pyr­ex dish, and bake for one hour. 


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