Going to an SEC college, one of my go-to tailgating snacks to make was buffalo chicken dip. It’s hard to resist shredded chicken drenched in cheese and scooped up by a crunchy tortilla chip. This dip is always a crowd favorite at any party or sporting event. This one’s for you UK friends!

Buffalo Chicken Dip
Yield: about 8 servings

1 cup (about 10 ounces) cooked chicken, shredded
1, 8 ounce package of cream cheese, at room temperature
1 1/2 cups shredded sharp cheddar cheese
1/2 cup ranch dressing
1/4 cup hot sauce (such as Frank’s)
Kosher salt
Corn tortilla chips or vegetables for dipping

1. Preheat an oven to 350 degrees F.

2. In a large bowl, mix the shredded chicken, cream cheese, cheddar, ranch, hot sauce and a pinch of salt with an electric hand mixer until smooth and creamy, about 2 minutes.

3. Next, transfer the mixture to a 9 by 9-inch baking dish and bake uncovered until the edges are bubbling and the dip is heated through, about 15 minutes. Serve the dip with corn tortilla chips or vegetables of your choice.

* If you want the dip to be spicier, add additional hot sauce (a tablespoons at a time), or add 2 tablespoons of pickled jalapeños, roughly chopped.