This past weekend, Nick’s class had a party to celebrate their solo flights (which actually happened a while ago— slow planners). Since his class is 98% guys, and guys don’t cook (they ordered wings, of course), their better halves were called in to bring appetizers and desserts.
I decided to make something I’ve made quite a few times before, but never for the blog. Something that is ALWAYS a crowd pleaser, especially with boys. And something that would easily travel the 2 minute walk to the party (OK, that part wasn’t too hard). Buffalo chicken dip!
Most of the guys’ solo IP’s (instructor pilots aka flight instuctors) came to the party to congratulate them. Apparently, it is a Navy tradition to cut a student’s tie after their first solo flight. Yes, we’re at an Air Force Base, but they’ve picked up the tradition too. The harder it was to train the student, the higher up on the tie the IP cuts.
Nick had a pretty sweet airplane tie.
Sadly, his solo IP was not at the party. But another IP related some funny stories (that I probably would rather have not known about) and gave him a good cutting.
And since my Mom always requests more non-food pictures, the girls:
Now for the important part… the recipe!
Buffalo Chicken Dip
- 1 (8 oz) package cream cheese, softened
- 1/2 cup blue cheese salad dressing
- 1/2 cup buffalo sauce (Frank’s RedHot is the best!)
- 1/2 cup blue cheese crumbles
- 2 small chicken breasts, cooked and diced, or 2 (10.5 oz) cans diced chicken
- Chips and celery sticks, for serving
Preheat oven to 350 degrees. In a mixing bowl, combine cream cheese, dressing and hot sauce. Stir until well mixed.
Fold in the blue cheese crumbles and chicken.
Transfer to a small pan (I use a loaf pan, but any oven-safe similar sized dish would work).
Bake about 20-25 minutes until hot and bubbling. Serve with celery sticks and chips for dipping!
The dip didn’t last long! Thanks to Becca for snapping a picture of the dip in all its glory, with my nerdy homemade label.
Glad it was a hit!