It’s just days away, my friends. Can you feel it? COLLEGE FOOTBALL IS ALMOST UPON US. The season of tailgating and trash talking and lots and lots of Gator chomping. It’s the best time of the year.
Even if you think the SEC is just some government agency that regulates the stock market, I know you can get behind football season food. So today I’m sharing my go-to tailgate contribution, buffalo chicken dip.
It’s the perfect thing to bring to a party or potluck because it’s not really a traditional dip, nor is it buffalo chicken wings. It’s the best of both worlds combined in a gooey, cheesy, goes-with-anything side dish. Also, it’s five ingredients.
Without further ado, here’s the recipe (I pretty much follow this one from All Recipes).
Ingredients
2 cans shredded chicken. If you’re fancy you can prepare chicken breasts and shred them, but the canned stuff works fine and nobody will know the difference
2 sticks Philadelphia cream cheese
1.5 cups shredded cheddar cheese. Yes I know it’s a lot of cheese, did you think this was a health food blog?
1 cup ranch dressing
¾ cup of hot sauce. I use Crystal because it’s liquid gold
Drain the chicken. Add everything to a crockpot, mix it up, and turn that baby on high. Check back and stir every 15 minutes or so until you’ve got a well-blended, creamy consistency (usually takes about an hour). Serve with tortilla chips, sliced celery, or whatever else your little heart desires. Rake in the compliments.
Have a great Labor Day weekend, and GO GATORS!
