As I watch the weather report every single morning on Good Morning America, Sam has shown us all the winter snow and ice storms that have blasted pretty much the entire United States. Heck, even Mississippi got snow. Florida got ice. It even dropped below 50 degrees in California (that’s crazy cold for them). But here in my little area of Virginia. . . . we get nothing. Nothing but yo-yo temperatures. One day it’s 75, the next it’s 45. And this morning, it was freezing ass cold. It’s snowing to the north. It’s snowing to the south. It’s snowing to the west. And you swing it all about. **sorry, it was starting to sound like the Hokey Pokey song in my head** When I moved here 20 years ago, everybody told me “If you don’t like the weather around here, stick around 15 minutes. . . it’ll change.” They weren’t lying.

And I’m not lying when I tell you that this Buffalo Chicken Dip ROCKS! **how’s that for a segway?**

The favorite appetizer from the Superbowl feast this past weekend was something I found while watching Rachael Ray this past week. She had a cooking contest between three football players. They were cooking Superbowl food and it was being judged by Chef Rocco DiSpirito. The winner was David Garrard’s Buffalo Chicken Dip. And it was a winner in my house too. Everybody loved it! And it was THE perfect Superbowl appetizer. I highly recommend it. Here’s what you need:

DAVID GARRARD’S BUFFALO CHICKEN DIP

1 (8 oz) pkg cream cheese, softened
2 cups cooked chicken (a store-bought rotisserie chicken works great), shredded
1/2 cup buffalo wing sauce
2 Tbl butter, melted
1/2 cup blue cheese dressing
1/2 cup mozzarella cheese, shredded

Preheat oven to 300 degrees.

Spread cream cheese on the bottom of an 8 x 8 inch dish or pie plate. In a large mixing bowl, combine the shredded chicken, wing sauce and butter. Pour over the cream cheese. Top with just enough blue cheese dressing and mozzarella cheese to cover. (Adding too much cheese will cause a thick skin to form that will make eating the dip difficult once the cheese cools).

Heat dip in the oven for 20 minutes. Serve with Tortilla chips or Fritos.

It’s a pretty crudy picture as I was clammering to snap a photo before a bunch of hungry hands made a mess of it.
Also a note. . . I didn’t have any blue cheese dressing, so I just sprinkled a little crumbled blue cheese over it instead. I couldn’t tell if it was a bad idea or not because it was delicious. I suppose it may have been better with the dressing, but as far as I could tell, it would be delicious either way.