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Super Bowl Snack MVP

Anna Rossi whips up a Super Bowl Sunday fan favorite - Buffalo Chicken Dip - with Grill 23 Executive Chef Peter Agostinelli.

Game Day Buffalo Chicken Dip 

By: Grill 23 Executive Chef Peter Agostinelli 


  • 1 each Whole Chicken 
  • 1 pound Cream Cheese 
  • 1 Cup Buffalo Sauce 
  • 1 Cup Blue Cheese Dressing 
  • 1 1/4 Cup Blue Cheese Crumbles 
  • 1 1/4 Cup Shredded Cheddar 
  • 1 Cup Chopped Celery
  • 1/2 Cup Chopped Bacon 
  • 1/4 Cup Chopped Green Onions


  • Season chicken with salt and pepper and roast in 350 degree oven until chicken is cooked through. (Short cut: your favorite rotisserie)
  • Pick off all the meat from chicken & rough chop it
  • In a large bowl, combine picked chicken meat with cream cheese, buffalo sauce, blue cheese dressing, blue 1 cup blue cheese crumbles, 1 cup shredded cheddar cheese, celery, bacon and mix together
  • Place mixture into shallow casserole dish and top with remaining cheddar and remaining blue cheese. 
  • Bake at 350 degree oven until the dip is hot in the middle and cheese on top is golden brown


  • For dipping garnish with carrots & celery, tortilla or pita chips
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