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.