Recipe file: Amanda Martin's tailgating treat

Spicy Chicken Dip Great for Game-Day Party

For College of Agriculture student recruiter and alumni relations coordinator Amanda Martin, one of the best parts of football season is tailgating with friends, and her go-to tailgate recipe—Cheesy Buffalo Chicken Dip—is always a winner. As easy as it is delicious, this spicy appetizer “will definitely impress the crowd and have them yelling, ‘War Eagle!’” she says.  

Cheesy Buffalo Chicken Dip

2 (8-ounce) packages cream cheese, softened

1 cup ranch or blue cheese salad dressing or 1/2 cup of each

3/4 cup Frank’s RedHot® Wings Sauce

1 1/2 cups shredded cheddar cheese, divided

3 cups cooked, chopped chicken

Blue cheese crumbles, optional


Cream together the cream cheese and salad dressing until smooth. Blend in hot sauce and 1/2 cup cheese; stir in chicken. Place mixture in a lightly greased baking dish and top with remaining cheddar cheese and blue cheese crumbles, if desired. Bake at 350 degrees for 20 minutes, or until dip is hot and bubbly.* Serve with celery sticks, crackers or tortilla chips. Makes 20 servings.


*To prepare in a microwave, place the dip in a microwave-safe dish and heat on high, uncovered, for 5 minutes, stirring halfway through. To prepare in a slow cooker, cover and heat on high for 90 minutes, until hot and bubbly. To prepare on a grill, place dip in a heavy disposable foil pan and heat until hot and bubbly.


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Aug 27, 2013 | Uncategorized

<p><a href="" target="_self">Mary Catherine Gaston</a></p>

Mary Catherine Gaston

Mary Catherine Gaston is a freelance writer who specializes in agricultural and rural topics. She finds time to write in the midst of homeschooling two children and helping her husband Wes on their row crop and cattle farm near Plains, Georgia. MC holds degrees from Auburn University and Virginia Tech.

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