Well, the food bloggers, networks, and magazines are showcasing their best game day food this week, which must mean the super bowl is upon us. I’ve never been the biggest fan of professional football (except when the Rams were the Greatest Show on Turf), but I do enjoy the excitement of a good competition, the funny or epic fail commercials, and of course, the food. Some people make this buffalo dip with canned chicken, but that gives me the heebie-jeebies. The prep time of this recipe might look a bit long, but that’s because it includes roasting the chicken in the oven. The idea behind this dip is that it tastes like a buffalo wing dunked in blue cheese with the snappy crunch of celery. So, no matter what team you’re rooting for on Sunday, your whole party will root for this dip as soon as they try it.

Buffalo Chicken Dip
Recipe Adapted from: Frank’s Redhot Buffalo Chicken Dip 
Prep Time: 40 min. Cook Time: 25 min.


8 ounces cream cheese
1/2 cup blue cheese dressing
3/4 cup Frank’s Redhot buffalo wing sauce
3/4 cup crumbled blue cheese (we used Roquefort)
2 boneless skinless chicken breasts
1/2 cup chopped celery
4 cloves garlic
Pinch of kosher salt
Pinch of black pepper


Preheat oven to 350°. Place chicken breasts and garlic cloves on a sheet pan and coat everything lightly with oil, and sprinkle with salt and pepper. Bake for 30 minutes, or until chicken is cooked through. Using a fork, shred the chicken.


Place the garlic cloves on a wooden cutting board and add a pinch of salt. Mash the garlic with a chef’s knife back and forth to make a paste.


Add the shredded chicken (2 cups), cream cheese, dressing, buffalo sauce, 1/2 cup blue cheese crumbles, celery, garlic paste, and a pinch of salt and pepper in a large bowl and stir until well combined.

Transfer dip to a 9″ pie pan (or casserole dish) and top with remaining 1/4 cup blue cheese crumbles. Bake for 20 minutes, or until heated through. Serve warm with crackers.