Super Bowl Sunday is all about the snacks, and what better way to prepare for the big game than by whipping up a delicious Buffalo Chicken Dip? Tracy Butler was Cooking Up A Storm with Old Town Pour House, as they generously shared their mouth-watering recipe ahead of the Super Bowl weekend.

Old Town Pour House, with locations in Chicago, Oak Brook, and Naperville, is known for its impressive selection of 90 beers on-tap. Angela Zoiss from Old Town Pour House joined ABC7 Chicago to talk more about this delectable dish.

Pulled Chicken Breast

For the pulled chicken breast, you will need:

• 1.25 lb chicken breast
• 1 oz. vegetable oil
• 2 tsp. kosher salt
• 1 tsp. ground black pepper

Directions:

1. Toss the chicken with olive oil, kosher salt, and black pepper.
2. Cook the chicken on a grill until the internal temperature reaches 165 degrees.
3. Once fully cooked, allow it to cool just enough to be able to pull the meat apart.
4. Shred the chicken by hand into 1/4-inch pieces.

Buffalo Chicken Dip

For the Buffalo Chicken Dip, you will need:

• 6 oz. cream cheese
• 1/2 cup half and half
• 3 oz. blue cheese, crumbled
• 1/2 cup hot sauce (Frank’s or other buffalo style sauce)
• Grilled chicken (from the recipe above)
• 6 oz. yellow onion, diced inch
• 3 oz. red bell peppers, diced 1/4 inch

Directions:

1. In a sauté pan, place diced onions and bell pepper with oil and sauté until soft and minimal color. Set aside.
2. In a medium pot, heat half and half, add cream cheese and blue cheese. Simmer until the cheeses are melted. Remove from heat.
3. Whisk in hot sauce, then add chicken and the onion/pepper mix. Lightly mix until the dip is completely incorporated.
4. Serve and enjoy!

With this tantalizing recipe, you’re sure to be the MVP of your Super Bowl party. Get ready to impress your guests with this crowd-pleasing Buffalo Chicken Dip from Old Town Pour House. Whether you’re cheering for your favorite team or just in it for the commercials, this delectable dish is sure to be a hit!