Buffalo Chicken Dip: One Thing You'll All Agree on for the Super Bowl

There's a rival brewing for the Super Bowl, a giant head-to-head that will come on February 5, when the New York Giants and The New England Patriots get a rematch that's been four years in the making.

In my kitchen, however, the rival is generally between those who do and those who do not like blue cheese. Lucky for me, those who do not usually lose. I force it on them by sprinkling it on salads. I make pastas dedicated to it, I sing its praises by purchasing a giant container of it at Costco so we are forced to eat it daily. Those who do not don’t stand a chance.

But even I have a soft spot, and so I try to make blue cheese consumption for the single "those who do not" member of my family enjoyable and pleasant, masking it in other flavors, mellowing it by mixing it with cream cheese to be spread on crackers, and tucking it safely inside Super Bowl dips like this one.

Buffalo Chicken Dip takes all the flavors you love from buffalo chicken wings and reinvents them into a fun dippable form. Serve it with chips and vegetables. It's the perfect side for Super Bowl Sunday whether you're on the blue cheese side, the Giants' side or the Patriots' team.

Buffalo Chicken Dip

• 8 ounce package of cream cheese, softened

• 1/2 cup blue cheese salad dressing

• 1/2 cup buffalo-style hot sauce

• 1/4 cup crumbled blue cheese

• 1/4 cup shredded mozzarella

• 2 cups shredded, cooked chicken

Preheat oven to 350 degrees F. Mix together cream cheese and blue cheese dressing. Spread in the bottom of a pie plate. Top with shredded chicken and then pour buffalo sauce over the chicken to cover. Mix together blue cheese and mozzarella, sprinkle over the top of the pie plate.

Bake at 350 degrees F for 20 to 25 minutes until the cheese is heated through. Serve with celery sticks, crackers, bread or tortilla chips.