Michael and I have been talking about what foods and appetizers we are making for the big game on Sunday. He's making his famous three-alarm chili and I'm making this. You asked for it so you shall receive. Here's the recipe for my not so famous Cheesy Buffalo Chicken Super Bowl Dip.

Christine’s

Cheesy Buffalo Chicken Dip

2 8-ounce packages of Philadelphia cream cheese (I use the reduced fat version)

¾ cup of any brand name hot sauce (I use Frank's Red Hot)

8 oz bag of shredded Pepper or Cheddar Jack cheese (I use Sargento's Off the Block)

Bleu Cheese dressing (½ cup)

Bleu Cheese crumble (1/2 cup)

1 rotisserie chicken breast


Pre-heat oven to 375 degrees

If possible use a 9x11 glass casserole dish (oven safe) OR the heavy-duty foil casserole is fine too. Spray Pam on baking dish.

Pull off all desired chicken and discard the rest. Either pull apart the chicken or cut into smaller pieces. Set aside.

Combine all of the ingredients in a mixing bowl except for blue cheese crumbles and ½ of what’s remaining in shredded cheese bag.

Pour mixture into the baking pan or heavy-duty foil container then sprinkle remaining shredded cheese and blue cheese crumble on top of mixture. Add ½ teaspoon of finely chopped fresh cilantro sprinkled on top.

Bake for 20 minutes at 375 degrees. Let stand for 5-10 minute then serve with your favorite tortilla chips or chopped pita bread (I use both) 😋