Buffalo Chicken Dip

buffalo chicken dip

It has taken me several days to write about the final party dip decision for our dip-for-dinner meal while watching the Super Bowl. After considering all of my dip options for Super Bowl Sunday, I opted for a new RoomMom recipe. Several years ago, I ate something like this at a friend’s house. She picked it up in the pre-made section of her grocery store. Then, I started seeing a variety of Buffalo Chicken Dip recipes popping up on Pinterest. If you like hot wings, you will like this.


  • 1 (8-oz) package cream cheese, room temperature
  • 2 chicken breasts, skin on, bone in (about 2 lbs)
  • 1/2 c. Louisiana Hot Sauce (or Tabasco)
  • 1/2 c. blue cheese salad dressing (or ranch)
  • 6-8 oz. shredded Colby-Monterey Jack cheese
  • Tortilla chips or Frito Scoops
  • Celery sticks


  • Preheat oven to 400 degrees. Put chicken breasts on a roasting pan. Rub skin with olive oil and season generously with Kosher salt and black pepper. Cook chicken for about 40 minutes until golden on the top and cooked through. Remove from oven and tent with foil. Let rest until cool enough to handle. When cooled, remove skin and pull chicken off the bone; cut into bite sized pieces and set aside.

roasted chicken breasts   chopped chicken

  • Beat cream cheese, hot sauce, and blue cheese dressing together until smooth.

beat cream cheese

  • Fold in chicken pieces.
  • Spray baking dish with Pam and spread mixture into the dish.
  • Sprinkle Colby-Jack cheese on top.

dip before baking

  • Bake at 350 degrees about 20 minutes until cheese is melted and bubbly.
  • Serve hot with chips and celery sticks.


  • You can use 2 (10-oz) cans of chunk white chicken, drained if you do not have time to cook your own chicken. Although, now that I have perfected roasting a package of chicken breasts, I recommend the method above.
  • A pie pan or a 9×9 baking dish is a good size for serving this dip.

buffalo chicken dip close up

Dinner with Friends

parmesan bowl with salad

We tried to have an adult dinner with another couple at a restaurant Saturday night, but I struck out with babysitters. We moved to Plan B, which was to meet at our house and park Mr. Star Wars and Miss Priss in front of a movie upstairs. Our friends offered to bring salad, and Mrs. Friend showed up with Parmesan Salad Bowls. Holy Pinterest! According to Mrs. Friend, they are pretty simple to make. She did say it took one or two tries to get the hang of the thickness of the cheese.

parmesan salad bowl


  • 2 c. freshly grated Parmesan (1/4 c. per bowl)
  • large non-stick skillet
  • small bowl the desired size of the final cheese bowl (about a 6-inch diameter)


  • Spread 1/4 cup cheese thinly and evenly over the bottom of the skillet to form a (roughly) 7-inch circle.
  • Put the pan over medium heat and cook until the cheese is bubbling and lightly browned, about 3 minutes.
  • Remove the pan from the heat.
  • Put the bowl upside down on a cutting board. When the cheese stops bubbling,  lift the cheese pancake out with a metal spatula and drape over the bottom of the bowl. With the spatula, gently mold the cheese around the bowl.
  • Let cool.
  • Carefully remove from the top of the bowl. Can be stored in an airtight container. Do not fill with salad until ready to serve.

Parmesan Crackers

  • You can also scoop 1 T. piles of Parmesan on a cookie sheet with a silicon baking mat and bake until browned and bubbly (350 degrees about 6 minutes). Remove from oven and let cool. Serve these little cheese crackers as a tasty appetizer bite.

My dessert was not nearly as fancy as the salad bowls. I served Banana Peanut Ice Cream Sundaes. I think my mom created this combination years ago when she was craving a banana split. The salty/sweet is perfect. It is always enjoyed, easy to make, and requires little prep. If you put it in a wine goblet, you can give the impression of fancy!

banana peanut sundaes2


  • good vanilla ice cream (I like Haagen Dazs)
  • sliced bananas
  • peanuts, lightly salted
  • chocolate sauce


  • Put two scoops of ice cream in bowl.
  • Sprinkle with banana slices and peanuts.
  • Drizzle with chocolate sauce. Serve.

banana peanut sundae close2

Hot Artichoke Dip

hot artichoke dip

I have an exciting new acquisition for my cookbook collectionThe Pioneer Woman Cooks. She has a hot artichoke dip recipe that is similar to one my family has always made. There were some interesting improvements in her recipe (cream cheese), so I took my old family recipe and adapted it a little based on the Pioneer Woman’s recipe. The results were delicious and meal worthy. In my house, party dips can be served as complete meals (especially during the holidays). This is what we ate for dinner on New Year’s Eve. I know you are probably worried that the nutritional value in my New Year’s Eve dinner was pretty poor. Don’t worry, I made potato skins with bacon and melted cheddar too!

hot artichoke dip bite


  • Two 14-oz cans artichoke hearts, drained
  • One 8-oz block cream cheese, room temperature
  • 1 c. real mayonnaise
  • 1 c. grated Parmesan cheese (or more), divided
  • 1/2 c. grated Swiss cheese (or more)
  • Tabasco (to taste– I use about 10 dashes)
  • salt
  • pepper


  • Preheat oven to 350 degrees.
  • Add one can of drained artichoke hearts, cream cheese, and mayonnaise to the bowl of a food processor. Pulse the mixture 6 or 7 times.
  • Mix in 3/4 c. Parmesan cheese (or a handful), 1/2 c. Swiss cheese (or more), Tabasco, and salt and pepper to taste. Set aside.
  • Roughly chop the other can of artichoke hearts into bite sized pieces. Add to the artichoke mixture and stir together gently.
  • Pour the mixture into an oven safe dish about the size of a pie dish. Sprinkle remaining Parmesan cheese on top. Bake for 20 minutes until browned slightly and bubbly.
  • Serve hot with blue corn tortilla chips or slices of party rye bread.

hot artichoke dip eaten