One of the best ways to enjoy a game, movie night, party, or just about anytime shared with others is with amazing food. A great dip can be the perfect starter and in all honesty, who doesn't love chips and dip? A favorite amongst my friends and myself is buffalo chicken dip.

I have been an amateur chef for eighteen years and am on a continuous quest to perfect sauces, a wide variety of classic entrees and comfort foods. I've found that some of the simplest recipes, hors d'oeuvres in particular, are the most popular.

The version of buffalo chicken dip I present to you is easy to make, cheap and absolutely delicious.

Preparation: 10 minutes

Total cook time: 1 hour

Date:

This great recipe was made for a group of close friends for the Boston Bruins vs. New Jersey Devils NHL game on Feb 27, 2015.

Alerts:

This recipe will not be found on the following diet programs:

South Beach

Atkins

Weight watchers

Please eat at your own caloric consumption risk. Perhaps pairing this appetizer with a kale based entree will result in a dietary balance.

Step 1: Ingredients

1.5 - 2 lbs of chicken breast

8 oz Roka blue cheese spread

8 oz Philadelphia cream cheese

Large bottle of Franks hot sauce

Optional: Shredded cheddar or mexican blend cheese

Step 2: Preparing the Chicken

Cut chicken breast into strips. This will allow the chicken to cook quicker and more evenly.

Salt and pepper the chicken to taste. (I personally use a liberal amount of Kosher salt and freshly ground black pepper).

Step 3: Cook the Chicken

Bake chicken in a preheated oven at 350 degrees for 25 minutes.

Step 4: Cool Off Chicken

Using a colander, rinse your chicken under cold water to stop it from further cooking. This also makes it easier to move on to the shredding phase, as the chicken will not be burning hot.

Step 5: Shred the Chicken

Using a fork, pull the strips of chicken apart. You may use your hands to pull the chicken apart as well. A knife may be used to chop the chicken, although this will result in small chicken cubes instead of actual pulled chicken. I favor the fork method as it results in the finest shreds of chicken.

Step 6: Time to Spice Things Up!

Place your shredded chicken into a gallon zip-lock bag. Add a generous amount of Franks hot sauce. You can use however much you want, but I recommend enough to thoroughly coat the chicken, plus some. I tend to like this dish quite spicy. Less hot sauce will result in a more mild heat.

Step 7: Assembly: Layer Number One

Empty your bag of chicken into a medium sized casserole dish. With this recipe I usually use a 7x11 dish. Use a spatula to level off the chicken.

Step 8: Assembly: Layer Number Two

Mix the Roka blue cheese spread and blue cheese together in a bowl. Spread the mixture evenly over the chicken in the casserole dish.

Step 9: Assembly: Optional Step Three

I personally like to have a nice browned crust on the top of my buffalo chicken dip. To accomplish this, you can sprinkle a thin layer of cheddar or Mexican blend cheese on top.

I can assure you that leaving this step out will not make this incredibly delicious dip any healthier. Go for it!

Step 10: Back in the Oven

Now that your dip is completely assembled, it's time to put it back in the oven to melt the cheese and infuse all the ingredients.

Bake at 350 degrees for 25 minutes.

Finally, switch your oven to broil and broil at 550 degrees for 1-3 minutes.

Alert: During the broiling phase, visually monitor the dish to ensure it does not burn.

Step 11: How to Eat

You can dip anything you like in this amazing dip. My recommendation is Tostitos Scoops. The Scoops by far out perform a flat style tortilla chip. With a flat chip, if you don't hold it carefully, you can drip your dip. Nobody wants to drip their dip. The Scoops hold a large amount of dip securely for each enjoyable bite.