The big game does not have to mean a big splurge! We tested this recipe again and again. We made it cold, hot, no cheese, cheese... man, such hard work! (Yeah right.) What we found out is that the combo of our Mayo, Buffalo and Slow Roasted Garlic is MAGIC. MAGIC! Bonus? Without the cheese it's Whole30 compliant. 

What you need

For the Dip:
3/4 cups Tesssemae’s Chesapeake Mayo or Mayo (1 jar)
3 tablespoons  Tessemae’s Buffalo
1 tablespoon Tessemae’s Slow Roasted Garlic
2 tablespoons fresh parsley leaves
2 cups cooked diced chicken (about 2 cooked chicken breasts)
optional: 1 cup shredded gouda cheese (we used Blarney Castle)
 
For Serving:
celery sticks
endive leaves
broccolini

What to do

1. In the bowl of a food processor combine the Mayo, Buffalo, and Slow Roasted Garlic. Puree until combined.
2. Add chicken, parsley, and half of the cheese (if using). Pulse just to combine. Spoon the dip into a dish.
3. To serve cold: top with remaining cheese and parsley; refrigerate until serving.
4. To serve warm: sprinkle with remaining cheese and bake at 350F until just warmed through in the center and bubbling around the edges, about 15 minutes. Do not over heat.