It appears most NFL parties this season would not be complete without Buffalo chicken dip. I mean this appetizer has caught on faster than a Hines Ward reception during the second half when the Pittsburgh Steelers were down two touchdowns a needed to pull a win out of their gizzard.
Below you will find my recipe for the dip, shown above, which was supposed to have been served last Friday to my coworkers at Observer-Reporter newsroom in Washington, Pa.. It was my contribution to a Steelers luncheon in advance of Pittsburgh's exciting come-from-behind win the next day against the belittled Baltimore Ravens.
However, the news got in my way that day in the form of my having to report on state police filing first-degree homicide charges against three suspects in a 2003 cold-case slaying in California Borough, Pa.
One of my editors ended up taking half of the dip to a party she would attend the next day, while the night newsroom staff ended up being treated to what remained in the bowl. Thankfully that crew washed said bowl before leaving it empty on my desk.
Ingredients:
1 20 ounce bag of Giant Eagle Fire Roasted Fully Cooked frozen chicken breasts
1 small white onion
5 stalks of celery
1 12 ounce bottle Marzetti Blue Cheese Simply Dressing
1 8 ounce package of Philadelphia Cream Cheese
1 8 ounce package of Kraft Mexican Cheddar Jack shredded cheese
McIlhenny Co. Tabasco Brand Pepper Sauce to taste
Directions:
Microwave chicken according to instructions on the bag, chop and place into medium size mixing bowl. Finely chop celery and onions. Soften cheese in microwave oven. Mix ingredients into the chicken and chill overnight. Reheating before serving is optional.
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