Saturday, February 6, 2010

Speaking of Buffalo...

So back in the 90's, when I didn't care about football and thought Buffalo was on the other side of the world, aparently they had a pretty good football team. They weren't really good but there's never been another team in history to make it to the Superbowl four times in a row. Now that I care about football and live in a "beer-drinking city with a football problem," our team needs...some help...

But no worries here - I don't care about football so much that I can't enjoy a day full of gorging on delicious and terrible-for-you food! Tomorrow I'll be enjoying the spread that the best boy's mom puts on for us, and this year I'll be adding to the mix. I will be making the ever-popular Wing Dip! This tasty treat was introduced to me by none other than my big sister (of whom most of my culinary knowledge is derived). Unfortunately they lost their recipie box in the big move (ack!!!) and I've been trying to piece together a good recipie.

The key is to not make it too spicy that you can't eat it, but not too cheesey that it's a rock in your stomach. I'm insistent on making sure it's as authentic as possible - none of this Ranch dressing business. I do like to cheat a little because I'm lazy, but I also believe in using some of the real-deal ingredients. Most people would be inclined to use Anchor Bar sauce or some other variation of wing sauce. For multiple reasons I don't think this is a great idea, but the most important to me is the authenticity. I encourage you to just stick with Frank's Hot Sauce and use a quality blue cheese dressing or dip - I like Marie's Blue Cheese Dressing because it's thick and has a lot of blue cheese bits in it.

Enjoy, and Go (insert good team here)!

Wing Dip
1 pkg. (8 oz.) whipped cream cheese
2 cans (12.5 oz ea.) canned chicken - may substitute 2 chicken breasts
1/2 cup Frank's Hot Sauce
1/2 cup Marie's blue cheese dressing
1/2 cup cheddar cheese
1/2 cup cheddar cheese - for topping

Preheat oven to 350'

1. Mix creme cheese, chicken, hot sauce, dressing and cheddar cheese in bowl until mixture is smooth. Transfer to a 9" deep baking dish. Top with reserved 1/2 cup of cheddar cheese.

2. Bake at 350' for 20 minutes until hot and bubbling.

Serve with: celery, hearty crackers (Triscuits), or Tostios Scoops (my favorite!)

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