By Adam Unger

I’m having a party at my apartment for the Super Bowl, and a friend of mine suggested I make it a potluck. I loved the idea, it means less work. I only need to cook one thing.

I’m planning on making my mom’s Spinach Artichoke Dip, and my girlfriend, Kass, is making her famous Buffalo Chicken Dip. Kass had the idea to have a competition. Whichever dip will be devoured the fastest will be the winner. So that I have any chance at winning, I’m adding bacon to my recipe.

Game on.  Oh, and f the Patriots.

 

 

 

Kass’ Buffalo Chicken Dip:

16 oz cream cheese

1 cup Frank’s RedHot Buffalo Wings Sauce

1 cup Ranch dressing

1 cup shredded mozzarella cheese

2 cups (16 oz) canned chicken

Mix ingredients and let simmer in a slow cooker on low for 2 1/2 hours. Serve with tortilla chips.

 

 

 

My (Winning) Spinach Bacon Artichoke Dip:

16 oz cream cheese

1 cup mayo

1/2 cup feta cheese

1/2 cup shredded parmesan cheese

1/2 cup shredded cheddar cheese

1/2 cup shredded mozzarella cheese

25 oz artichoke hearts, chopped

10 oz spinach, chopped

1/2 white onion, chopped and caramelized

10 bacon strips, cooked and chopped.

Mix all ingredients except for 2 bacon strips. Simmer in a slow cooker on low for 2 1/2 hours and sprinkle the 2 remaining chopped bacon strips on top. Serve with tortilla chips.