Tailgating 2013: Super Bowl Party Five

2014-01-29T12:00:00Z 2014-02-05T19:12:20Z Tailgating 2013: Super Bowl Party FiveJoe Drozda and Bob Bley nwitimes.com
January 29, 2014 12:00 pm  • 

Joe Drozda and Bob Bley are writing the third edition of The Tailgater’s Handbook which will be published in 2014. Drozda is considered the “Father of American Tailgating” by many including The Wall Street Journal. Drozda and Bley both grew up in NW Indiana and attended Indiana University together.

Here’s a very easy, tasty, Buffalo wings flavored pulled chicken dip that will be a great centerpiece at your Super bowl party. Serve it in what the French call a “boule” or a round loaf of bread. You can buy these at Fresh Market, Panera Bread or even a supermarket. Avoid sweet bread like a Hawaiian style.

Ingredients

1 large round loaf of bread

8 oz. pkg. cream cheese

1 cup ranch dressing

1 cup shredded white cheddar cheese

½ cup Frank’s® Buffalo Wing Sauce

1½ lbs. of boneless, skinless chicken breasts

Preparation

Preheat your oven to 350 degrees. Line a large baking sheet with aluminum foil. Make sure the foil sheets are long enough to wrap/cover the bread. Slice off the top of the round bread and take out most all the bread.

In a large skillet cook the chicken breasts in olive oil until mostly done. Remove the chicken and let it cool. Now use the same skillet to mix together the other ingredients. Add the room temperature cream cheese, then the ranch dressing, Frank’s buffalo sauce, and lastly the shredded cheese. Cook on low heat. Take the cooled chicken breasts and pull the meat away with a fork. Now stir in the pulled chicken.

Fill up the boule with the dip to the top. Bake at 350 for 30 minutes. The dip will reduce a bit while baking so you can fill it to the very top. Since boules come in different sizes you may have a little dip leftover or not enough. If you don’t have enough to fill the boule you can stir in more shredded cheese or cooked chicken if you have it. If you have extra you can cook it in a small covered baking dish to use to replenish the bread bowl as people eat the dip. You can also just eat the dip cold.

Top with sliced green onion if you’d like. Serve the dip with tortilla chips, crackers, veggie sticks, or anything else you like.

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