Football was always something my dad and brothers were huge fans of and I never understood; I liked it more for the commercials and the hype than actually paying attention to the game. As I got older, something clicked. I know the exact moment I became a football fan: 2008 when the Giants played the Pats with the epic last minute win. There were about twenty of us with an over-the-top potluck, each bringing our best game day grub. I can’t remember a time where I had so much fun eating, drinking, and screaming at the television.
When I moved to New York City, my “football wingwoman”, Claudia, and I began our tradition of Sunday Funday (or Monday Night Football) outings, where we’d put on our football gear, get to a bar early, and spend the day vegging out, and (usually) watching the Jets lose. I really find nothing better than to be in a room full of passionate people enjoying the game and each other’s company. Plus how much fun is it when you’re screaming at a television? Whether it’s, “are you kidding me?!” Or “GOOOOO!”, it’s a great stress reliever.
Before we go out to watch the game in the company of a crowd, we usually eat something beforehand. One of my favorite things to make is my mom’s buffalo chicken dip. She started making it to appease my wing fanatic brother as traditional wings can be a lot of work when you’re in a time crunch. With a few tricks though, a delicious dip that combines all the elements of wings and blue cheese dressing can be made. It’s a pour and cook type of recipe and, from experience, travels awesome on public transportation. Check out the recipe, pics, and playlist below!
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Buffalo Chicken Dip:
3 boneless, skinless chicken breast halves (about 1 ¼ pound)
1 cup buttermilk
1/3 cup sour cream, room temperature
6 oz crumbled blue cheese, room temperature
½ cup mayonnaise
1 lemon, juiced
2 bars cream cheese, softened
8 oz of hot sauce (my brother’s favorite is Franks)
tortila chips for dipping
Preheat oven to 325 degrees. In a saucepan over medium heat, poach the chicken breasts.
Meanwhile in a medium saucepan combine buttermilk, sour cream, blue cheese, mayo, lemon juice and cream cheese. Cook on medium heat until melted.
When the chicken is fully cooked, drain water and let cool. Shred the breasts with your fingers, spread into a casserole dish and toss with the hot sauce.
Pour the blue cheese dressing sauce over the chicken and mix to combine. Bake in the oven for about 20 minutes.
My mom suggests letting it cool slightly before serving with chips (we like fritos scoops).
Check out my Game Grub Playlist; I know 80s hair ballads are usually classified as “official tailgating music”, but these songs remind me of being a kid and watching the game; I grew up when jock jams was ALL the rage and those are what I’ve come to hear as regular “game songs” when I’m watching bar-side: 90s dance and rock jams, mildly-cheesy golden 80s hits and a few songs that are great sing-a-longs during commercials after you’ve had a few.