Super Bowl recipe: God’s Own Buffalo Chicken Dip

Mississippi restaurateur John Currence is obsessed with tailgating. His 2020 cookbook, “TAILGREAT: How to Crush It at Tailgating” (Ten Speed Press, $28), is a culinary love letter to every elevated game day food, including this zingy Buffalo chicken dip. Currence uses Popeye’s Fried Chicken  — “Trust me. Nothing else measures up,” he writes — but he supports the use of boneless chicken thighs or, in a pinch, store-bought rotisserie.

Just remember, Feb. 13 is also your Valentine’s Day. Go big.

God’s Own Buffalo Chicken Dip

Serves 12

INGREDIENTS

8 cups finely chopped, leftover, commercially fried chicken, preferably Popeyes

1½ pounds cream cheese, at room temperature

2 cups mayonnaise, preferably Duke’s

1 cup buttermilk

1 tablespoon plus 2 teaspoons chopped fresh dill

1 tablespoon chopped fresh parsley

1½ tablespoons chopped fresh chives

2½ teaspoons garlic powder

2 teaspoons onion powder

½ teaspoon cayenne pepper

2 teaspoons salt

1 tablespoon black pepper

½ cup hot sauce, preferably Texas Pete

Grated zest and juice of 2 lemons

1½ cups crumbled blue cheese

½ cup sliced green onion, for garnish

Celery sticks, crackers or chips for serving

DIRECTIONS

Heat the oven to 350 degrees. Butter a 4-quart soufflé dish.

Place the chicken in a large bowl and set aside.

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Turn down the mixer to low and add the mayonnaise and buttermilk, beating until smooth. Add the dill, parsley, chives, garlic powder, onion powder, cayenne, salt and black pepper, beating until well combined. Slowly add the hot sauce and lemon zest and juice.