2 Dips for Super Bowl LV…


While I love wings, I always lean towards flavors like honey barbecue, teriyaki or garlic parmesan. I’ve never been a big fan of the buffalo/hot sauce flavor so I was never compelled to make (or even try!) this dip.

Well, this is one of the dips that Beth contributed to her party and when I tried it for the first time, I loved it! I was sold immediately and had to have the recipe.

The combination of the hot sauce with cream cheese, ranch and all that cheese was just phenomenal. Plus, it’s EASY!


There are three simple steps to getting this buffalo chicken dip ready for the oven:

  • Combine shredded chicken with a bottle of hot sauce. Spread in a baking pan.
  • On the stove, melt together cream cheese and a bottle of ranch dressing. Pour over the hot sauce-infused chicken.
  • Spread a combination of shredded cheddar and Monterey Jack cheeses over the top and pop it in the oven!

That’s all there is to it!


  •  4 boneless skinless chicken breasts (boiled and shredded)
  •  12 oz bottle hot sauce
  •  16 oz cream cheese
  •  16 oz bottle ranch dressing
  •  6 oz Monterey Jack cheese (shredded (about 1½ cups))
  •  6 oz cheddar cheese (shredded (about 1½ cups))


  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, stir together the chicken with the bottle of hot sauce and spread in the bottom of a 3-quart baking dish.
  3. In a medium saucepan, combine the cream cheese and the ranch dressing over low heat until the cream cheese is completely melted and smooth. Pour the mixture evenly over the chicken. Sprinkle the shredded cheese over the cream cheese/ranch layer.
  4. Bake uncovered for 30 to 40 minutes, or until bubbling and browned on top. Let stand for 10 minutes before serving. Serve with celery sticks, other vegetables, tortilla chips or crackers.


I’m continuing on the dip parade for the Super Bowl and this one was far and away the big winner last year SB when my San Francisco 49ers lost…….Before we get into how awesome this dip is (because it’s truly one of my top five favorite dips of all time), let’s talk about the name.

Hissy. Fit. Dip.

Now, about this actual dip. It’s super easy to throw together and is just hopelessly addicting. People were actually saying they had to walk away from it on Sunday before they ate it all.

Browned sausage is mixed together with cream cheese, sour cream, muenster cheese, Velveeta, chives and a few simple seasonings. It’s baked for an hour until it’s browned and bubbling and ready to be devoured. Be forewarned – I burned my tongue because I couldn’t wait to plunge a tortilla chip into this bad boy and I paid the price. Maybe let it cool down for a few minutes before you dig in.

Then, look out. Once you start you won’t be able to stop!


  •  1 pound bulk pork sausage
  •  16 oz sour cream
  •  8 oz cream cheese (at room temperature)
  •  8 oz Velveeta (cut into small cubes)
  •  4 oz Muenster cheese (grated)
  •  2 tablespoons minced fresh chives
  •  1 teaspoon Worcestershire sauce
  •  1 teaspoon onion powder
  •  ½ teaspoon dried ground sage


  1. Preheat oven to 350 degrees F. Coat a 9×9-inch baking dish with non-stick cooking spray.
  2. In a skillet over medium heat, cook the sausage, crumbling it as it cooks, until browned and cooked through. Remove the sausage from the skillet with a slotted spoon and place on a paper towel-lined plate. Allow to cool for 5 minutes.
  3. Add the sausage and all remaining ingredients to a medium bowl and stir until well blended. Transfer the mixture to the prepared baking dish, spreading it into an even layer.
  4. Bake for 1 hour, or until bubbly and golden brown. Serve warm with tortilla chips, crackers, veggies, or your favorite dipping vehicle

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