It's almost time for the big game! Go Panthers!
What is on your Super Bowl menu?
We are having a small group of people join us on Sunday evening and I am serving an assortment of appetizers and a twist on the main course.
For appetizers, we are having a veggie and dip tray, crackers and hummus, buffalo chicken dip (see recipe below), tortillas and salsa and nuts. The dip is Athenos dip that was buy 2 get 3 free a couple weeks ago at HT, the veggies are from Aldi, the chicken breast is $1.49/lb at Aldi this week, tortillas are only .99 per bag at Aldi)
For the main course, my dad and oldest daughter wanted Chinese food so that's what we are having! Not very traditional Super Bowl food but I'm clearly a rebel.
For desserts, I am making coconut cream pie, brownies (in a football shape with icing lines to look like a football), cookies and fruit salad.
Here's the Buffalo Chicken Dip recipe from my friend Anna. I have made it a million times and everyone always loves it.
Buffalo Chicken Dip
3 chicken breasts
1 8 oz bar of cream cheese (I always use the light cream cheese)
1 cup of ranch dressing (I always use light ranch)
6 oz BBQ sauce ( I usually use honey bbq sauce)
2 - 6 oz hot sauce ( I usually use 3 oz Frank's hot sauce)
1 cup of shredded cheese ( I usually use cheddar or Mexican cheese mix)
Cook chicken. You can cook it in the oven, boil it or cook it in the slow cooker. I always cook mine in the slow cooker with BBQ sauce, pepper and garlic powder on low for about 4 - 5 hours until done).
Once chicken is done, shred it.
Then soften cream cheese and mix all the ingredients together.
Cover and cook in oven for 25 - 30 minutes at 350 degrees.