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By Natalie Gorsuch
Williamsburg Correspondent 

From the 'Burg to Your Kitchen

 
Series: Williamsburg | Story 19

January 23, 2020



The Super Bowl is almost here and my tears for my team who came so close are almost dried up.

Every year, my family faces the same conundrum – what do we have for our Super Bowl party? For the next two weeks, I have decided to include some of our favorite recipes for the big game.

Buffalo Chicken Dip

Even though my Mom is not a fan, this is a staple at every one of our football parties. Here’s a fresh take on how to make it on the stove.

Ingredients:

2 cups shredded cooked chicken

1 pkg. cream cheese, softened

1/2 cup Frank’s Red Hot

1/4 cup ranch dressing

1/4 cup blue cheese dressing

1/4 cup mozzarella cheese

1/4 cup blue cheese crumbles

Directions:

Preheat oven to 350 degrees F.

Cook chicken breasts on the stove until fully cooked and shred. In a large pot, start to melt cream cheese over medium-low heat, stirring constantly. Once smooth, add hot sauce, dressings, and cheese.

Fold in chicken. Bake for 25-30 minutes in a greased baking dish. When ten minutes are left in bake time, top with mozzarella cheese and melt over the top!

Serve with tortilla chips or Ritz crackers.

Spinach-Artichoke Dip

Ingredients:

1 – 8 oz. package cream cheese, softened

1/4 cup mayonnaise

1/4 cup Parmesan cheese, grated

1/4 cup Romano cheese, grated

1 clove garlic, peeled and minced

1/2 tsp. dried basil

1/4 tsp. garlic salt

Salt and pepper to taste

1 – 14 oz. can artichoke hearts, drained and chopped

1 – 10 oz. package frozen spinach – squeezed dry

1/3 cup shredded mozzarella cheese

Pita chips or tortilla chips

Directions:

Preheat oven to 350 degrees F. Lightly grease a baking dish.

Mix together the cream cheese, mayonnaise, Parmesan and Romano cheeses, garlic, basil, garlic salt, salt and pepper.

Fold in artichoke hearts and spinach. Transfer mixture to baking dish, top with mozzarella.

Bake for 25 minutes. Serve with pita chips or tortilla chips.

 

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