Grey Cup to Canadians is like Super Bowl to Americans. As luck would have it, our Calgary Stampeders didn’t win the Canadian Football League’s Western Division Final over the weekend, it was the melon heads who took the win to advance to the Grey Cup. I can of course affectionately call the Saskatchewan Roughriders and their fans melon heads because most of my family lives in Regina, including my brothers, and they are loud and proud Riders fans who openly admit to wearing watermelons on their heads. All in good fun.
This means the Roughriders advance to the Grey Cup and will play against the Eastern Division Final winners, the Hamilton Tiger Cats. This year Regina is hosting the Grey Cup and I predict a whole lot of frozen melons at that game cause it’s gonna be cold. And since we are in the West, we will root for the West, cause West is Best! Go Roughriders Go!
This recipe came about as I had some leftover buffalo chicken from the Salad in Toast Cups recipe I am testing (to be posted soon). We roasted two whole chickens this weekend so we would have leftovers for a busy week. Plus leftovers of this kind always mean a new recipe or two must be attempted.
I didn’t have any blue cheese but I would definitely sprinkle some on top prior to putting this dish in the oven to melt a little….or after it comes out. Cut avocado sprinkled on top before serving would also be a nice touch. Baking this dip not only blends the flavours but it mellows out the buffalo sauce a little. I also sprinkled on a little extra cheddar before baking.
I served the dip with a variety of chips and crackers, but celery, carrots and fresh veggies would be just as delicious.
- 8 oz brick cream cheese softened
- 1 cup cooked chicken cut up
- 1/2 cup greek yogurt
- 4 pieces bacon
- 3/4 cup grated old cheddar cheese
- 1/4 cup hot sauce
- 2 tbsp butter
- In a pan over medium heat cook your bacon until nice and crispy. Set bacon aside to drain. Pour out all but 1 tbsp of the bacon fat.
- In microwaveable bowl melt butter with hot sauce. Stir until combined. This is your buffalo sauce.
- Heat pan you cooked bacon in to medium and drop your cooked chicken in. Stir chicken to get some of that yummy bacon fat on and warm it through. Pour in about half of the buffalo sauce and stir.
- Lower heat and cook for 3- 5 minutes. Take off heat and set aside to cool slightly.
- Preheat oven to 350.
- In a medium size bowl mix cream cheese, greek yogurt, 3 pieces of the bacon broken up, cheddar cheese and cooked chicken. Add the remainder of the buffalo sauce. Pour into an oven proof bowl and bake for about 15-20 minutes or until cheese is bubbling.
- Break up and sprinkle the last piece of bacon on top and serve with a mixture of chips, crackers or fresh vegetables.
- Yields about 3-4 cups.