Macro Monday – a Football (and a recipe for Buffalo Chicken dip!)

Seeing as how yesterday was Super Bowl Sunday, it seemed fitting that today’s macro post be a photo of a football!

MacroFootballBlog2

Speaking of Super Bowl Sunday, now also seems like a good time to share my favorite snack recipe!
I found it on Pinterest here.  We eat ours with celery & carrot sticks, and Tostitos scoops. Yumm!

Buffalo Chicken Dip (Adapted from fabhousewife.com)

Ingredients

  • 1 pound of boneless skinless chicken breast
  • 1 Bottle of Franks Red Hot sauce (12 oz. or 1.5 cups)
  • 8 oz container of cream cheese
  • 1 cup shredded cheese (or your favorite blue cheese)
  • 1 cup Ranch or blue cheese dressing.
  • 1 bag tortilla chips and/or veggies for dipping

Instructions

  1. Poach about 1 pound of boneless skinless chicken breast in chicken stock and water.
  2. Using 2 forks, gently thread chicken into small chunks. You can also shred your chicken in a stand mixer using the flat, paddle beater.
  3. In a bowl, combine shredded chicken with Franks Red Hot sauce, to taste.
  4. Let the chicken soak in the hot sauce until ready to use.
  5. Spread one 8 oz container of cream cheese into the bottom of an un-greased baking pan or casserole dish.
  6. Top with buffalo chicken…
  7. Sprinkle on some cheese. I like mozzarella and sharp cheddar, but you could also use blue cheese,  gorgonzola, or a mexican cheese blend.
  8. Finish it off by drizzling on some Ranch and/or blue cheese dressing.
  9. Bake at 350 degrees for 20-25 minutes, until dip is melted and bubbling.
  10. Serve with chips and veggies for dipping!

What was your favorite Super Bowl snack yesterday?

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