| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 15 min |
| Yield: | 6 to 8 serving |
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 15 min |
| Yield: | 6 to 8 serving |
Ingredients
- 1 large loaf French bread
- 12 ounces cream cheese, softened
- 1/3 cup sour cream
- 1/3 cup mayonnaise
- 1/4 to 3/4 cup hot sauce, such as Frank’s Original
- 1 packet dry ranch dressing seasoning mix
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 cup blue cheese crumbles (up to 1/2 cup if you LOVE blue cheese), plus more to garnish, optional (only if you love it)
- 1 cup freshly grated sharp Cheddar cheese, separated
- 1 cup mozzarella cheese, separated
- 4 cups packed shredded cooked chicken (about 1 1/2 pounds)
Instructions
- Preheat oven to 350 degrees F.
- Slice about 2 inches deep through the top of the bread and continue to cut a large rectangle, being careful not to cut through the bottom of the bread. Remove top of bread and hollow out middle to create a rectangular bread bowl. Set aside.
- Whisk together cream cheese, sour cream, mayonnaise, hot sauce, ranch seasoning, salt, chili powder, cumin, paprika, garlic powder and onion powder in a bowl until well combined. Stir in blue cheese, 3/4 cup Cheddar and 3/4 cup mozzarella, followed by chicken.
- Spoon Buffalo chicken dip into prepared French bread and top with remaining Cheddar and mozzarella cheeses. Bake on a baking tray for 35 to 45 minutes or until cheese is melted and golden brown. Let bread sit approximately 10 minutes to set and slightly cool, then slice. Best served warm. Garnish with blue cheese if desired.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 698 |
| Total Fat | 46 g |
| Saturated Fat | 22 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 41 g |
| Cholesterol | 170 mg |
| Sodium | 975 mg |
| Serving Size | 1 of 8 servings |
| Calories | 698 |
| Total Fat | 46 g |
| Saturated Fat | 22 g |
| Carbohydrates | 28 g |
| Dietary Fiber | 1 g |
| Sugar | 4 g |
| Protein | 41 g |
| Cholesterol | 170 mg |
| Sodium | 975 mg |
Reviews
Not very good…My family did not like this. Had to be eaten with a fork and the flavors all together were not good at all. Never sat up. No stars
This was a great party pleaser !!!
Tasty, zingy and Blue Cheesy delicious…
I added a couple chopped Jalapeños and it was just fantastic…
Tasty, zingy and Blue Cheesy delicious…
I added a couple chopped Jalapeños and it was just fantastic…
I made this dinner for the family and they loved it! I substituted feta cheese for blue cheese since we aren’t a fan of blue cheese. Turned out amazing!
I made this for a Super Bowl party and everyone enjoyed it! I was conservative with the Frank’s using the minimum suggested, and everyone felt it actually could have been hotter, so I will use more next time. The dip consistency was just right and the bread toasted up nice and crunchy. I would make this again for a large gathering.
Can you substitute gluten free bread? Thanks in advance.
This was the worst recipe I have ever tried! Everything about it was just wrong, wrong, wrong! All these flavors put together does not work. I don’t even think taking a few away would help the presentation. Before it went in the oven I tasted it and should have known better to forge ahead. However, since I had followed it to the letter I held out hope that heat would help. Nope! The conglomeration never “set up”. After leaving it in the oven for the prescribed amount of time (which actually sounded like more than should have been necessary) I left it alone for 10 minutes to “set”. It didn’t. When I sliced it, it actually looked like a pink lava flow with crumbles. It had to be eaten with a fork. However, the taste was so bizaar my family looked at me like I was trying to poison them. When I peeled back the best part of the dish, the cheese crust on top, it looked more like a soup bowl of strange origin. No stars for this.