Buffalo Chicken Dip is a perfect recipe for your next tailgating party. Serve it as an appetizer or snack. It is fabulous with crackers, chips, crusty bread – even veggies.
Somehow my husband and I managed to date for quite a while before he realized I had never done any real tailgating. He set out to remedy that by flying us back to his hometown in Ohio during football season. I must say, I was awed. I have never, and I truly mean NEVER seen that many people in one place at one time. And the tailgating was top notch. I don’t mean burgers and hot dogs. People had made homes in the parking lot outside of the stadium. Fans cooked like they were at home and set out huge tables of food and drinks for sharing with anyone who happened to walk by.
I immediately thought of this experience when my friends at Gallo Family Vineyards asked if we would like to write a post with them about tailgating at home. While I thoroughly enjoyed the tailgating, we were there for a rivalry game and the overwhelming crowd made it tough to enjoy the actual game. I found myself wishing we had kept the food, kept the drinks, kept the friends, but watched the game on television instead of crushed by the crowd.
Since then we laugh about that experience every time football season rolls around. My husband is determined to turn our daughters into football fans (so far they are more into soccer but he keeps trying). But most of our tailgating is around a coffee table, either ours or a friend’s. We like the way that works much better – watch the game a while, have some food, mingle with friends, grab a drink… It works for us.
The last time we made this Buffalo Chicken Dip, we had to triple the recipe to have enough. It is extra special because we make our own Roasted Pepper Hot Sauce every year when peppers are in season. And homemade hot sauce makes unbelievably good wing sauce! I also substitute fresh chives and a little Greek yogurt rather than the bottled salad dressing called for in other recipes. Serve this recipe with crackers and bread, even veggies. Any vehicle to get it from the bowl to your mouth is going to make everyone very happy.
I also love the mini bottles from Gallo Family Vineyards. They are really handy when you are setting up outside or if you just don’t know what everyone will prefer. I do like having a grab and go wine option at parties. Not everyone is a beer drinker at a football party. I love all kinds of wine, but for outside events, tend to stick with chilled white wine like Pinot Grigio or Chardonnay. Keep in mind I live in Savannah, Georgia. It is hot here – even for a good portion of football season. If you would like to find out where you can find Gallo mini bottles, you can use their store locator.
Compensation was provided by Gallo Family Vineyards via Sunday Supper, LLC. The opinions expressed herein are those of the author, and are not indicative of the opinions or positions of Gallo Family Vineyards.
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Who says you have to be at the stadium to tailgate? Here are Five Easy Tailgate Food Tips plus Football Party Recipes #SundaySupper with Gallo Family Vineyards. Need more tips on tailgate planning? Check out Gallo Family Vineyards’ blog.
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- 1 lb cooked chicken, diced into small pieces I have used both breast and thighs. Both are delicious.
- 1½ packages cream cheese
- ½ cup AtlantaFresh Greek Yogurt, Plain
- 2-3 tbsp fresh chives, finely chopped
- 1 cup Roasted Pepper Wing Sauce or substitute your favorite wing sauce
- ½ cup blue cheese, crumbled
- 1 cup cheddar cheese, grated
- kosher salt and pepper to pepper to taste
- Preheat oven to 350 degrees. Salt and pepper chicken and cook it in a baking sheet for 25-30 minutes until juices run clean and chicken is done. When it is cool, dice the chicken into small pieces and add to a large bowl.
- Add cream cheese, Greek yogurt, chives, wing sauce, blue cheese rumbles and ½ cup of cheddar to the bowl with the chicken. Stir until well combined.
- Spray a 8x8 or 9x9 pan with non-stick spray or wipe with a light layer of olive oil. Pour chicken mixture in the bowl. Top with remaining cheddar cheese.
- Put the pan back into the oven for 25-30 minutes until the cheese is bubbly and the edges start to brown.
- Serve as an appetizer or snack with crackers, bread, chips or even veggies!
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