What will you munch on at your Super Bowl party? Georgia snackers like this dish best
As Americans transform into Chiefs and Eagles fans for the Super Bowl, talk inevitably turns to snacks. It’s one of the most important traditions of the event, and apparently, every state has its own specific snack preference.
According to a recent state-by-state analysis, Georgians are sticking with a classic favorite: Buffalo chicken dip
This particular party food is a crowd-pleaser and is the favorite of 28 other states making the clear favorite across nearly 60% of the country.
For Georgia snackers, buffalo chicken dip most likely represents a perfect blend of familiar flavors, comfort food appeal and a less-messy way to enjoy hot wings.
It’s also pretty easy to make.
The most searched recipe in Georgia comes from UGA alum, Vera Stewart.
Very Vera Buffalo Chicken Dip
Prep Time: 20 minutes
Bake Time: 20 minutes
Yield: Approximately 7 cups
Ingredients:
4 to 5 boneless, skinless chicken breasts
Cooking spray
2 (8-ounce) blocks cream cheese
1 (1-ounce) package dry ranch seasoning
6 tablespoons Frank’s® Red Hot buffalo wing sauce
½ cup shredded cheddar cheese
Crackers or fresh vegetables, for serving
Instructions:
Place the chicken breasts in a large pot with water set over medium-high heat. Bring it to a boil and boil the chicken until a thermometer reads 165°F or higher.
Remove the chicken from the boiling water, place on a cutting board and shred by hand with two forks.
Preheat the oven to 350°F and prepare a large casserole dish with cooking spray.
In a microwave-safe bowl, place the cream cheese in the microwave and melt slightly until softened and easy to mix.
Stir in the ranch seasoning packet and buffalo sauce. Mix until fully combined.
In the prepared casserole dish, mix together the shredded chicken and the cream cheese mixture.
Top with the cheddar cheese and place in the oven. Bake for about 20 minutes, or until the cheese is melted.
Serve warm with your favorite crackers and vegetables.
Georgia eaters have to have a little something sweet, and apparently, we like something a little fruity.
Strawberry shortcake is Georgia’s favorite dessert.
This go-to dessert is also the fave of 13 other states and its light, fresh appeal is a welcome contrast to heavier game-day fare.
The most searched recipe is from Allie Albanese at Parched Around the World. She spent her childhood summers in Georgia, and this dessert is among her favorite memories.
Her version of the classic dessert uses biscuits as the starch, but there are as many variations as there are home chefs.
The Southern Strawberry Shortcake
Ingredients
For the shortcakes:
2 ¾ cups all-purpose flour
¼ cup granulated sugar
4 teaspoons aluminum-free baking powder
1 cup unsalted butter (cold and cubed)
1 ½ cups cold buttermilk
For the strawberries:
6 cups fresh strawberries
¼ cup granulated sugar
1 tablespoon fresh lemon juice
Lemon zest
For the whipped cream:
1 cup heavy whipping cream
2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
Instructions
Preheat the oven to 400° F.
For the shortcakes
In a large bowl, combine flour, sugar, baking powder, baking soda, and salt. Whisk together until well combined.
Add the cubed butter to the flour mixture and using a pastry blender (or two forks if you don’t have one), cut the butter into the dry ingredients until coarse crumbs form.
Add the buttermilk and fold the ingredients together with a large rubber spatula or spoon until it comes together. Do not overwork the mixture – you want it to be crumbly and slightly wet in spots.
Transfer the dough to a well-floured work surface and gently bring it together. Using a rolling pin or generously floured hands, flatten the dough into a rectangle about 1 inch thick. Re-flour your hands or rolling pin and work surface as often as necessary to keep the dough from sticking.
Fold both sides of the rectangle into the center and then gently flatten it again into a 1-inch thick rectangle.
Repeat the folding and flattening process one more time.
Using a 3-inch biscuit cutter, cut into circles. When pressing down into the dough, do not twist.
Re-roll and cut any leftover scraps until you have about 10-12 biscuits.
Arrange biscuits in a 10-inch cast iron skillet. (Grease your skillet with vegetable oil or butter if it isn’t well-seasoned.) If you don’t have a cast skillet, place the biscuits close together on a baking sheet lined with parchment paper. Make sure the edges are touching each other.
Brush the tops of the biscuits with heavy cream, buttermilk, or a little melted butter and sprinkle lightly with coarse sugar.
Bake the biscuits for 18-22 minutes or until they are golden brown on top.
Remove from the oven and let cool for 10-15 minutes before assembling your shortcakes.
When ready to assemble, slice the biscuits in half. Place a layer of strawberries on the bottom half followed by a layer of whipped cream. Place the top of the biscuit on top of the whipped cream layer. Serve immediately.
Place hulled and sliced strawberries in a large bowl and stir in the sugar, lemon juice, and lemon zest.
Cover and refrigerate until ready to use. The longer you let the berries macerate, the juicier and more delicious they will become!
For the strawberries
Place hulled and sliced strawberries in a large bowl and stir in the sugar, lemon juice, and lemon zest.
Cover and refrigerate until ready to use. The longer you let the berries macerate, the juicier and more delicious they will become!
For the whipped cream
Using either a hand mixer or a stand mixer fitted with a whisk attachment, beat the heavy cream, granulated sugar, and vanilla at medium speed to medium-high speed.
Continue this process for approximately 3 minutes or until soft peaks form.
What is your favorite munchie for Superbowl Sunday? Email me your must haves at srose@ledger-enquirer.com or find me on Instagram and send me pics if you make either one of these recipes.
