Note: This is a blog post for my IST 600 Blogging for Information Professionals class; Keeley crackers do not exist, but the chicken wing dip recipe is real (and delicious); substitute Ritz crackers for “Keeley” crackers and you’ll still have an excellent experience.

Although there are several versions of the story of the origin of Buffalo Chicken Wings, the most common one told in Central New York goes like this:  One night in 1964, Teressa Bellisimo’s son brought some friends over.  When hunger pains struck the crowd, Teressa quickly improvised by using what ingredients she had on hand.  She broiled some chicken wings and sprinkled them with hot sauce.  As a side, she served celery sticks with blue cheese dressing as a dip.  This, of course, occurred in Buffalo, New York; hence, the name “Buffalo” Chicken Wings was born.   In preparation for your next Superbowl party or other celebration, try this new spin on an old favorite:

Buffalo Chicken Wing Dip Recipe

Ingredients:
3 Chicken Breast Halves
2 Packages of Cream Cheese (at room temperature)
1 Cup of Cheddar Cheese
1 Cup of Frank’s Red Hot Sauce

Instructions:
Boil chicken then chop chicken in food processor. Pour chopped chicken into a bowl. Mix in cream cheese, cheddar cheese, and Red Hot Sauce. After all ingredients are mixed well, pour mixture into a 9″ x 9″ baking dish. Bake at 350 degrees Fahrenheit for 30 minutes.

Spread dip on Keeley Krackerz and eat.  It’s even better than the original!  Try them for your next Superbowl party or family get together.