We’ve saved the best football watching dip for last.  This is the ultimate. The one.  The thing that will have your guests talking and talking and talking.  It’s simply the best Superbowl party dip ever.

I’d like to think I sat in my kitchen creating different concoctions until this one was born.  But alas, that’s not what happened.  As you know, Lia and I have day jobs.  And we’re lucky this day job is a pretty fun place to work. Every so often we’ll have something like a “dip-off.”  What is a “dip-off” you ask? Well, it’s when people bring in tasty dips for co-workers to sample and scrutinize, searching for a winner. The most recent winning dip was 89^th and Broke co-founder Laura Zanzal’s Buffalo Chicken Dip.  Yes, you heard that correctly.  Buffalo Chicken dip.  It’s like someone melted a wing and put it into dip form. DIP FORM.

We’ve altered the recipe to use canned chicken for time, but you can also boil and shred real chicken. Up to you. And you can cook it in the microwave. It’s so easy and so delicious you’ll want to cry.

Buffalo Chicken Dip

Ingredients:

• 1 cup ranch dressing
• 3/4 cup Frank’s Red Hot®
• 1 1/2 cups shredded cheddar cheese
• 2 (9 oz) cans of chicken, drained (sold by the tuna fish)
• 2 (8 oz) packages cream cheese, softened

Ready to Eat in Just Minutes!

1. Place cream cheese in a bowl, stir until smooth.
2. Mix in Ranch, Frank’s RedHot Sauce, cheese and chicken
3. Microwave on high for 3 ½ minutes; stir.  Microwave in 1 ½ minute intervals, stirring in between, until heated through
4. Serve with chips or celery

And if you’re looking for one more, these were a favorite treat of mine when I was younger.  They’re easy and fool-proof to make.

Cream Cheese Pick-Ups

The only thing hard about these pick-ups are putting them down:

Ingredients:

• 10 flour tortillas
• 4 oz sour cream
• 8 oz package cream cheese
• 3 green onions, chopped
• 3 teaspoons Frank’s Red Hot
• pinch of salt
• 1 can (4 oz) green chilies, drained

1. Mix sour cream with cream cheese. Add green chilies, onion, Frank’s Red Hot and salt
2. Spread on the tortillas, roll, chill 1 hour in fridge
3. Slice into bite-size pieces; place a tooth pick in each. Serve with picante sauce