Hot Buffalo Chicken Dip. MUST CREDIT: Photo by Stacy Zarin Goldberg for The Washington Post.

I’ll admit having a weakness for many different foods, and Buffalo chicken anything is right up there at the top of the list. Pizza, sandwiches, even some ill-advised Buffalo pretzels I bought once and quickly resolved to never have in arm’s reach again.

I know I’m not the only one who will gravitate to this Hot Buffalo Chicken Dip like a moth to a flame — I’ve seen it happen at many Super Bowl shindigs.

Yes, this is the unabashed, unapologetic, nostalgic favorite that graces many game day tables. It’s spicy, creamy and salty, which means it hits just about every flavor pleasure center.

I made a few small changes to the popular recipe on the Frank’s RedHot sauce bottle, adjusting the amounts of ranch dressing and blue cheese, and running the dip under the broiler for an extra boost of color and attractive cheese melt. A few tablespoons of pickled jalapeños brightened and intensified the heat as well.

Thankfully, this is a temptation I find myself encountering once, maybe twice, a year, so I’m not going to apologize for using a little store-bought ranch dressing — and definitely not for the hot sauce, which is already a refrigerator staple in my house. It’s basically just hot peppers and vinegar anyway. And I guarantee that if you serve this dip at a party, you won’t have to worry about eating too much of it yourself, because your guests will be all over it.

— Adapted from a Frank’s RedHot recipe

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