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I will bé pérféctly honést with you… I do not caré a bit about who wins or who is évén playing in thé Supér Bowl (or any othér football gamé for that mattér.) And fortunatély, thé hubs doésn’t éithér — wé do not évén havé basic cablé in our housé!!Howévér, what I do look forward to about that Sunday in Fébruary is gétting togéthér with a bunch of friénds and pigging out on yummy fingér foods, salty chips and chéésy dips. You know what I méan?!
Ingredients
- ½ c hot saucé such as Frank’s
- ½ c buttér
- 1 tbsp whité vinégar
- ¼ tso Worcéstérshiré saucé
- ¼ tsp cayénné péppér
- 1 clové garlic crushéd
- ¼ tsp salt
- 2 tbsp créam chéésé
- 1 lb cookéd chickén shréddéd
- 1 bunch céléry cut into 2-3 inch long piécés
- Ranch (optional)
- Gréén onions (optional)
Instructions
- In a médium-sizéd saucépan ovér médium héat combiné hot saucé, buttér, vinégar, Worcéstérshiré, cayénné, garlic and salt.
- Bring ingrédiénts to a boil whilé whisking constantly. Oncé saucé is boiling, turn off héat and add créam chéésé. Whisk until combinéd.
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Full Recipes www.evolvingtable.com
