How to be awesome at making buffalo chicken dip
As college bowl season engulfs the better part of the gridiron-loving planet, one certainty prevails: Tailgate food is supremely awesome. Pizza, wings, sandwiches and meatballs seem to be front and center when the big game is on. Feel like impressing a crowd during a hungry halftime without losing your couch-potato cred? A simple take on a traditional favorite will leave guests begging for overtime.
1. Start spreading the cheese
In a medium to large casserole dish, evenly spread two blocks of cream cheese. Make sure the cheese has had plenty of time to soften outside the refrigerator, otherwise spreading it will turn into a chore. Then evenly distribute a bottle of ranch dressing over the cream cheese (bleu cheese is also acceptable).
2. Put me in, Poach!
Next, place three boneless chicken breasts in a pot of boiling chicken broth. Bring the broth to a light boil and cook for about 10 or 15 minutes. Make sure the chicken is cooked thoroughly. Nothing kills a party like food poisoning.
3. Rip it to shreds
Once the chicken is fully cooked, use a food processor to shred the meat. Spread the pile of poultry over the cream cheese and ranch. Wall to wall chicken is the idea here. Remember - this is a serious dip for true tailgaters only!
4. Top it off
After the dish is covered with shredded chicken, it's time to add some flavor. For a nice kick, any type of Buffalo wing sauce does the trick. Use as much sauce as desired; typically, anywhere from a half to a full 12-ounce bottle is enough. If Buffalo style is too spicy, BBQ is a nice alternative. Finally, add a blend of shredded mozzarella and cheddar cheeses as the top layer.
5. Shake and bake
The last step is the hardest - waiting. Bake at 400 degrees for about 15 minutes. In all the excitement and anticipation, remember that oven mitts are crucial to the overall enjoyment of the dip. Grab a bag of large, sturdy tortilla chips and dig in. The local wing joint just lost business as a tailgating legend is born.