I love football so much. So. Much.
I probably look forward to football season more than I look forward to Thanksgiving and Christmas COMBINE-D. (That terrible, barely-there pun goes out to the guys and gals that watch the NFL Scouting Combine every year and marvel at the incredible feats of physical well-being from the safety of a warm, cushy couch.)
In fact, if there was some sort of NFL Snacking Combine (NFL meaning “Ninety-Five-% Lazy) that I could enter into every winter, I truly, truly believe I might elicit some weird parallels of “incredible feasts of metaphysical swell-eating” when it comes to my Nibble Game.
Don’t laugh. Okay, you can laugh. But I’m pretty sure I’m a world-class dipper, and here are my stats:
Dip-per-minute average (DPM): 12 (that’s 5 seconds per dip, or SPD)
Takes eyes off screen while dipping: NEVER, not even for commercials
Talking-with-mouthful understandability rate: 62%
Haven’t broken any records yet, but I will definitely break out my yoga pants for this super easy, super delicious buffalo dip.
3 cups shredded rotisserie chicken (we make ours fresh multiple times a day at our Rittenhouse, Franklin, and Comcast locations!)
8 oz. sour cream
1 lb. fresh ricotta (sure, you could use cream cheese, but one pound of ricotta costs maybe one dollar more than only 8 oz. of cream cheese, and it’s lighter and fluffier and awesome-er)
1 cup Handmade Mozzarella (that’s about 1/4 pound, shredded)
1 cup shredded Garlic and Herb Cheddar
1/2 cup buffalo sauce (see here for fancy sauce recipe!)
2/3 cup of BEER (we used Victory’s Golden Monkey and drank the rest while we made the dip, off the clock of course)
1/2 cup (4 oz) crumbled Roquefort
Buffalo Sauce Recipe:
Pour one cup of hot sauce in a pot (I used our newer line of A&B Pepper Sauces, small-batch hot sauce made in Brooklyn with zero artificial flavorings or added sugars). They have 3 flavors, and heck if I didn’t mix ’em all together like a buffalo-crazed genius. The mix ended up being about 60% Original, 30% Garlic, and 10% More Heat. Then add a half-cup of butter, which is 4 oz, and you can be fancy like me and use what I call “fun butter”—in this case I used Kerrygold grass fed butter from Ireland. Melt it up good and toss in 2 tablespoons of straight-up cayenne pepper. Mix well, pour onto everythang.
1. Preheat your oven to 350 degrees and nonstick-spray a baking dish.
2. Grab a bowl and mix everythang together except for the chicken, a little bit of cheddar, and the Roquefort crumbles.
3. Once it’s all mixed up real good, throw that yummy chicken in. Maybe add some more beer, I don’t know. Yes, I do, add a splash more beer.
4. Pour into baking pan and top with extra cheddar and the blue cheese. Bake it for about 25-30 minutes, or until it’s hot and bubbly and golden on top and basically irresistible. Maybe let it cool for like, one second.
5. Get into dipping stance (takes years of practice to perfect) and go at it with any of the following:
- Baguette slices
Fingers (we are not liable for any burns or loads of excess napkins)
Other buffalo-flavored things
Other people’s fingers (you are not liable for any burns or loads of excess napkins?)