Puntabulous

Now I will prepare you for the Superbowl!

I know right? Me, helping you get ready for the Superbowl this weekend? What has the world come to?! But obviously I’m talking about a super delicious recipe (that my friend Tim gave me) and not helping you pick your box. LOL: “pick your box”.

These are most of the ingredients. Healthy, right? I bet you’re already salivating in anticipation.

You boil 3-4 chicken breasts for 30 minutes. I would have done this earlier in the day had I realized waiting 30 minutes for chicken to cook would be so boring. Granted, it doesn’t take a genius to realize that waiting half an hour for chicken to boil would be boring. The only good that came out of it was the knowledge that a watched pot does in fact boil.

Boiled chicken kinda looks like the sheep hearts we dissected in high school biology. Preheat the oven at 425!

Spread the bottom of an oven-safe dish with the whole bar of cream cheese. Generously lick the spoon after you’re done spreading the cream cheese. SIDENOTE

Then you shred the chicken. (Another reason to boil the chicken earlier in the day. Shredding hot chicken hurts!)

Then you mix in the whole bottle of blue cheese dressing and the whole bottle of Frank’s Hot Sauce. Don’t use the same spoon that you licked after spreading the cream cheese! You disgusting bastard!

Next you poor the chicken concoction into the dish.

What could make this even less healthier, you ask? Sprinkle shredded mozzarella cheese on top! Not too much though! Adding too much cheese makes it hard for dipping! Then put it in the oven for 20 minutes!

This is the wine you drink while waiting the 20 minutes for the dip to cook and ~~attempt~~ ~~pretend~~ ~~think about~~ cleaning up the mess.

And here is the finished product! Buffalo Chicken Dip!

Eat it with tortilla chips! Yum! You’ll be the hit of the Superbowl party! Who’s ready to watch some ~~commercials~~ football?!

GUIDES, TELEVISION | Craig | January 30, 2008 5:38 am

45 Comments

By David, January 30, 2008 @ 6:48 am

You do realize, dear cute Craig, that being able to eat these things and not turn into Super Viagra (i.e, round) is a dream come true for most of us mortals right?
By Hayden, January 30, 2008 @ 7:18 am

That dip looks fan-f*#@ingtastic Craig! Can’t wait to try it myself! One question, do I have to put ice in my wine? If you are going to be a kitchen God(dess) I think ice in wine is a no-no…
By Alli ~Mrs. Fussypants, January 30, 2008 @ 7:18 am

Craig,
Great one! You have been promptly Stumbled!
Mwah, Fussypants
By AdamX, January 30, 2008 @ 7:38 am

Hayden – ice in wine is a no-no, but icewine is amazing. My ex and I did a tour of Inniskillin a few years back and had such a good time.
By Miss Britt, January 30, 2008 @ 7:54 am

Ooh that looks good. Of course, it also looks like a lot of steps. But it looks like it would be good if someone else cooked it.
By Jake, January 30, 2008 @ 8:02 am

I have those SAME exact plates!
By 6000, January 30, 2008 @ 8:25 am

Jake – too gay. Stoppit.

Craig – dip looks great. Will be over at 4ish. GO TIMBERWOLVES!
By Brett, January 30, 2008 @ 8:47 am

Ice in wine. Hot. At least it doesn’t look like white zin.

Even though this looks completely disgusting – I think I might try it this weekend. The licking of the poon, that is.
By Craig, January 30, 2008 @ 8:56 am

Thanks for the stumble Alli! Good luck with the Bloggies! I voted for you!

And there’s nothing wrong with ice in white or blush wines! It’s perfectly acceptable and delicious!

Jake, I’m pretty sure that means we’re soul mates.

Miss Britt, if I can do it, anyone can do it! It’s so easy!

Brett, stick with the Buffalo dip. Poon is WAY unhealthy.
By Colleen, January 30, 2008 @ 9:18 am

Wow! Nice job with the instructional post. If only all my recipes included the words “you disgusting bastard!”….
By Polt, January 30, 2008 @ 9:35 am

Okay, but…but…who’s gonna win the game? (do you even know who’s playing?) I made my predictions on my blog.

HUGS….
By Brett, January 30, 2008 @ 10:39 am

Blush wine is acceptable at such institutions as the VFW, Moose Lodge, The American Legion, or any bar that has video gambling machines on top of the bar.

You know, places my mother frequents.
By Derek, January 30, 2008 @ 10:56 am

That looks effing tasty. I may watch the Superbowl just as an excuse to make it and eat it.
By FDot, January 30, 2008 @ 11:00 am

Wow. I think I’ll make this on Sunday for the Super Bowl. Which I watch only for the commercials, of course.
By Nancy, January 30, 2008 @ 11:01 am

I am unlurking to tell you that I am sooooo excited to try this recipe!!! Thank you!!!
By Craig, January 30, 2008 @ 11:21 am

Yay for unlurking! Hi Nancy!
By Steven., January 30, 2008 @ 11:29 am

I’ve just gained five pounds after reading this post. Thanks a lot.
By Jere, January 30, 2008 @ 11:50 am

Wait, I’ve heard about this Superbowl thing. Isn’t it like what we’re doing this year instead of our Oscar parties? Do you think Kathy Griffin will be working the red carpet?
By sue, January 30, 2008 @ 12:13 pm

Good thing you provided pictures; otherwise I would not know the pan size or the size for the “Whole Bottle” of bleu cheese & hot sauce. You are obviously from the old-fashioned “lard the size of a hen’s egg” school of cookery (meaning a little short on details but interesting to figure out). And what’s wrong with white zin and blush wines? The only thing better is FRUIT FLAVORED white zin and blush wines – yum! Hey, what’s that screaming I hear?
By we_be_toys, January 30, 2008 @ 12:16 pm

I was a little worried at first – the chicken WAS kind of organ-esque – but damn, if you didn’t pull it off! That looks pretty freaking good, man!
Thumbs Up!
By Craig, January 30, 2008 @ 12:19 pm

Sue, I didn’t want to admit it, but it was a STRAWBERRY blush wine!

But I drink real wine too!
By Poopsicle McRumproast, January 30, 2008 @ 12:51 pm

I wanted to note a few things…
1) I LOVE the sidenotes.
2) Frank’s hot sauce is the best ever. period.
3) I too put ice in wine.
4) This dip looks amazing. We need more puntabulous recipes!
By heels, January 30, 2008 @ 1:06 pm

I have made this dip before, and, once you taste it, you will crave it FOR EVER AND EVER UNTIL YOU DIE. Amen.
By Avitable, January 30, 2008 @ 1:06 pm

This looks really good, but what would you recommend for a pussy like myself who hates spicy things? Any suggestions for replacing the hot sauce with something tamer?
By Cheryl, January 30, 2008 @ 1:06 pm

That looks great. We aren’t doing anything for a Superbowl, but I might have to fix that dip anyway.
By Craig, January 30, 2008 @ 1:18 pm

Avitable, perhaps BBQ sauce?

Yuck, that actually sounds gross, but I’m not a fan of BBQ sauce. You gotta go with the hot sauce!
By Avitable, January 30, 2008 @ 1:36 pm

I think mild sauce from Taco Bell is too spicy, though!
By Paul from Gaycondo, January 30, 2008 @ 1:42 pm

Wow, that makes my arterties hurt just looking at it. Don’t listen to Hayden, ice in white wine’s no biggie. Sometimes you just don’t have time to wait for it to get cold. Also, have you heard that Paula Abdul’s performing during the half-time show? With a new song… I think she should do cold hearted snake, but that’s still the only reason I’ll be watching.
By Nick, January 30, 2008 @ 2:03 pm

No no NO!

If you’re going to do Super Bowl food, then you need to go for the heart stopper. I have just the recipe: bacon-wrapped, spray cheese filled, batter dipped, deep fried, hot dogs!

http://slog.thestranger.com/2007/03/post_135

Check it out
By David, January 30, 2008 @ 2:30 pm

How does one “poor” chicken? Do you seize its assets or garnish its wages?

The recipe looks fun, but no-can-do. Meat and dairy don’t mix in my kitchen.

I’m making turkey chili.
By Jill in Vermont, January 30, 2008 @ 2:48 pm

Sounds great. I was looking for a recipe like this.

But you forgot the printable recipe!
By BOSSY, January 30, 2008 @ 7:36 pm

Dear Paula Dean: Why are you there and what have you done with Craig?
By crunchycarpets, January 31, 2008 @ 12:18 am

was that an ice cube in your wine?
By Ryan, January 31, 2008 @ 4:11 am

Yes, it was an ice cube in his wine. ‘Cause that’s the way Craig rolls! Par-tay!
By Karen R., January 31, 2008 @ 3:46 pm

I am making this for our superbowl party. I will give you all the credit.
By Michael, February 1, 2008 @ 11:11 am

The idea of a hott spoon excites me. *lick*
By croxis, February 3, 2008 @ 7:18 pm

It is yummy! But we should have added more cheese
By Cathy Bradley, August 6, 2008 @ 10:12 pm

LOVED the recipe with the photos and added color comments. If you have any more recipes, I would love to see them. By the way, I am eating the dip as I e-mail
By Marti, October 29, 2008 @ 11:15 pm

Great recipe, presentation is everything and yours is stunning! A tip for your boredom and your burned fingers…Buy yourself a rotisserie chicken at the grocery and take it all off the bone. Give the dogs a little bite and shred the rest for your recipe. It makes it even less healthy and tastier than those boring dry all white breasts. What a dork you are that you can’t handle hot breasts!
By Debbie S., December 6, 2008 @ 9:50 am

I clicked on a lot of sites iso this recipe…yours is the best! The pictures are great…especially for those who feel helpless in the kitchen. The commentary was funny, but licking a cream cheese spoon does nothing for me. I’ll stick to cake batter : )
Great job, Craig! Oh…and ice in the wine. ..no biggie…Just had some last night. I didn’t have time to chill it so ice to the rescue.
By Tim, January 4, 2009 @ 4:29 pm

We just made our own version of the buffalo chix dip. We are ready to eat it while we watch the Eagles Kick the shit out of the Vikings. Dude ice in wine????? Gay……
By Kait, January 21, 2009 @ 3:37 pm

Buffalo Chicken Dip is becoming so popular! It even has it’s own website: http://www.BuffaloChickenDip.com. I make it using Swanson Chicken because it is very easy to use canned chicken and Swanson’s is made with only white meat (I work for them so I know). Our recipe is a little bit different, but we get compliments on it all the time!
By Alysse, February 1, 2009 @ 11:52 am

yummm!
but you drink you wine with ice??
haha
but good recipie
By Michelle, February 1, 2009 @ 12:03 pm

I actually appreciate everything….
Your humor down to every little detail.
Thanks!
-M