After reading last week's review in The Day of the Stumble Inne in Old Lyme, written by my friend and colleague Marisa Nadolny (see capsule on page WHAT), I was drawn as though by some sort of cheese-magnet to visit and sample their Buffalo Chicken Dip. It's an extraordinary concoction — thick and tantalizingly spicy with chunks of tender chicken for that important protein component. Chef/owner Jim Caramante was kind enough to share the recipe — and if you can't inhale a vat of this while watching a football game, there's something amiss!

Buffalo Chicken Dip (makes 12 five-ounce servings)

Ingredients

3 six-ounce boneless chicken breasts, cooked till tender and finely diced

1-1/2 pounds cream cheese

1 cup shredded Monterey Jack cheese

1 cup grated Romano cheese

1/2 cup sour cream

1 cup chopped scallions

Dash of salt and pepper

1/2 cup of bottled Buffalo sauce (Sweet Baby Ray's in the Stumble Inne choice, but whichever you prefer)

Directions

Mix ingredients together in baking dish and bake at 375 degrees until bubbly and golden brown on top.

Let cool and serve with chips (the Inne serves with house-fried triangles of flour tortillas).