stuffed mushrooms

Bowl Game Grub: “War Eagle” Buffalo Chicken Cheese Dip

Cam Newton Auburn BCSWell football fans the post season is on us.  The first week of bowls has given us a few fireworks and the intensity keeps building all the way up to the most important game of the college football season – the Peach Bowl between Virginia and my Auburn Tigers.  The LSU/Alabama rematch is pretty important too.  The NFL playoffs for their part are almost decided.  Whether you prefer your bowl games of the Peach or the Super variety it’s time to whip up some special recipes.

This was submitted to me by Chef Kelley Self Whatley, an Auburn fan, for a series on tailgating I did for Current Magazine.  With the defending national champions set to play on New Years Eve I thought this a good time to break this one out.

“War Eagle” Buffalo Chicken CheeseDip
Recipe Type: Appetiser
Author: Chef Kelley Self Wilton
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 4-8
  • 5 or 6 large cans of white chicken breast (not dark and white mixed)
  • 1 to 2 Tablespoons vegetable oil
  • 2 medium Vidalia onions, chopped
  • 1 cup Frank’s Hot Sauce (do not use any other kind)
  • 2 large packages of cream cheese
  • 1/2 cup Ranch Dressing (not low fat)
  • 2 cups shredded Sharp Cheddar Cheese
  1. Heat oil in a nonstick skillet over medium-high heat.
  2. Add chopped onions and cook until tender
  3. Lower heat and add cream cheese, chicken (drained and break apart the large chunks), hot sauce, ranch dressing and 1 cup cheddar cheese. Stir until well blended over medium heat.
  4. Put mixture in greased casserole dish and top with 1 cup cheddar cheese (more if desired).
  5. Bake 350 for 20-25 minutes.
  6. Serve with bagel chips, tortilla chips or butter crackers.


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Stuart is a celebrity chef, food activist and award-winning food writer. He penned the cookbooks Third Coast Cuisine: Recipes of the Gulf of Mexico, No Sides Needed: 34 Recipes To Simplify Life and Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor." His recipes have been featured in Current, Lagniappe, Southern Tailgater, The Kitchen Hotline and on the Cooking Channel.

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Stuart’s Honors & Awards

2015 1st Place Luck of the Irish Cook-off
2015 4th Place Downtown Cajun Cook-off
2015 2nd Place Fins' Wings & Chili Cook-off
2014 2015 4th Place LA Gumbo Cook-off
2012 Taste Award nominee for best chef (web)
2012 Finalist in the Safeway Next Chef Contest
2011 Taste Award Nominee for Little Grill Big Flavor
2011, 12 Member: Council of Media Tastemakers
2011 Judge: 29th Chef's of the Coast Cook-off
2011 Judge: Dauphin Island Wing Cook-off
2011 Cooking Channel Perfect 3 Recipe Finalist
2011 Judge: Dauphin Island Gumbo Cook-off
2011 Culinary Hall of Fame Member
2010 Tasty Awards Judge
2010 Judge: Bayou La Batre Gumbo Cook-off
2010 Gourmand World Cookbook Award Nominee
2010 Chef2Chef Top 10 Best Food Blogs
2010 Denay's Top 10 Best Food Blogs
2009 2nd Place Bay Area Food Bank Chef Challenge
2008 Tava: Discovery Contest Runner-up


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