Gotta tell you, just in case you didn’t know. I’m a sucker for a good cheese dip. Doesn’t matter what cuisine it’s coming from, if there’s melty cheese pulls and dippers, I’m in.

And honestly, what’s better to snack on while watching football (or any other sport), with friends, than a big old smorgasbord of snacks and dips?

Ingredients:

evoo

2 cooked chicken breasts, shredded

8 oz cream cheese

1/2 cup labneh

1/2 cup buffalo sauce

1 Tbsp onion salt

1/2 Tbsp dried parsley

1/2 Tbsp dried basil

8oz jack cheese, shredded, divided use

2 green onions sliced, separate greens from whites.

Directions:

Preheat oven to 400.

Heat a large cast iron skillet on medium heat. Add a few splashes of evoo.

Add in whites of green onions, sauté until softened.

Add in shredded chicken breast, and sauté until warmed.

Add cream cheese, labneh, half of jack cheese, buffalo sauce, onion salt, parsley and basil.

Let cheese melt, and stir to combine and to prevent burning. Remove from stove top.

Once cheese has melted, top with remaining jack cheese, and move pan to oven.

Bake approximately 30 minutes, watching constantly to prevent burning. Remove once cheese starts to bubble and brown. Top with sliced green onions.

Serve with bread, crackers, assorted vegetables… your choice.