Buffalo Chicken Wing Dip
This week our beloved Buccaneers travel to take on the Buffalo Bills. As a melting pot of cultures, food in the Buffalo area reflects a variety of influences. These include Italian, Irish, Jewish, German, Polish, African American, Greek, Indian and American influences. Besides Buffalo being known for not being able to win the big game in the early ‘90s, buffalo is the birthplace of the infamous Buffalo Wing. Teressa Bellissimo, the chef/owner of the Buffalo’s Anchor Bar, first prepared the now-widespread chicken wings on October 3, 1964. So in honor of the Bills losing ways and the cities food ingenuity, I present my spin on the Buffalo Wing in the form of my Buffalo Chicken Wing Dip. This recipe is easy to make and a fan favorite. Every time I make this for a party or function I am asked for the recipe. It is addictive so prepare with caution.
- 2 (8 oz) packages of cream cheese
- ¾ cup chicken wing sauce (I prefer Frank’s Red Hot Buffalo Wing sauce)
- 1 cup Ranch salad dressing
- 2 cups diced cooked chicken (or 1-12.5 oz can chunk white chicken)
- 2 cups shredded cheddar cheese (or Mexican cheese)
- 1 cup diced celery
- Fresh ground black pepper to taste
- Tortilla chips for dipping
Preheat the oven to 350 degrees
In a medium bowl, whip together the cream cheese and chicken wing sauce until smooth. Next mix in the chicken, 1 cup shredded cheese, celery, fresh ground black pepper, and Ranch dressing. Spread the mixture into a greased (Pam is best here) 9×13 inch baking dish. Top with remaining cup of cheese.
Bake for 30 minutes in the oven, or until the top starts to brown and the mixture is bubbling. If oil collects on the top, dab with a paper towel. Serve with tortilla chips.
*This recipe yields 16 servings. Make sure you increase all amounts equally when tailgating with more friends.
“Remember, tailgating isn’t fun unless your full, surrounded by friends, and have an ice cold beverage in your hand, and watching the Bucs on a Sunday.”