Ahh, college football is here. And with that comes my favorite foods: dips, soups, sweets, pumpkin-flavor things (like beer)… This past Saturday was the big in-state rivalry game: ISU vs. Iowa. I sported cardinal and gold for my alma mater, while my boyfriend (and dog for part of the game) wore black and gold for Iowa. Some of our friends came over to watch the game, and with that came food. Lots of food. I decided to make Buffalo Chicken Poppers (courtesy of Iowa Girl Eats) and Cheeseburger Dip. And the deliciousness didn’t stop there: pickle wrap dip, cowboy caviar, spicy chicken dip, brownies, dutch letters, and lots of beer rounded out our afternoon smorgasbord. Everything was so tasty, and with perfect weather, a little bags, and a bizarre 9-6 Cyclone win, the day couldn’t have been more fun
Buffalo Chicken Poppers
- 8 oz 1/3-less-fat cream cheese, softened
- 1 packet ranch dip mix, divided
- 2 large chicken breast, cut into small pieces
- 1 jar buffalo wing sauce (Hooter’s brand is the best!)
- 2, 8-count tube reduced fat crescent rolls
Avocado Bleu Cheese Dip
- 1 avocado
- 1/2 cup bleu cheese dressing
1. Preheat oven according to crescent roll package directions. Mix together cream cheese and 1 tablespoon ranch dip mix in a small bowl. Season chicken with remaining teaspoon ranch dip mix, and cook in a non-stick sprayed skillet. Toss with buffalo wing sauce until coated, and set aside to cool.
2. Lay crescent rolls out flat, and cut each triangle in half with a pizza cutter. Gently flatten each triangle, and place 1 spoonful cream cheese mix in the center. Top with a spoonful of chicken. Bring all three sides of the crescent roll triangle to the top, then pinch all three seams to seal. Place on a baking sheet, and bake at 375 degrees F for 11-13 minutes or until golden brown.
3. While the poppers are baking, mash avocado until smooth. Stir in bleu cheese dressing, and serve with poppers.