Buffalo Chicken Dip (Stuffed French Bread)

(from castro15’s recipe box)

Categories: Appetizers

Ingredients

  • 1 large loaf French bread or 2 smaller loafs
  • 8 oz. cream cheese, softened
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1/4 - 1/2 cup Frank’s Original Hot Sauce (1/2 for quite spicy)
  • 1 1/2 tablespoons dry ranch dressing seasoning mix
  • 1/2 tsp EACH chili pwdr, cumin, smoked paprika, garlic pwdr, onion pwdr
  • salt to taste
  • 1/4 cup Blue cheese crumbles up to 1/2 cup if you LOVE blue cheese
  • 1 cup freshly grated sharp cheddar cheese, divided
  • 1 cup Mozzarella cheese, divided
  • 3 cups packed shredded chicken (about 1 1/2 pounds)**
  • Garnish (optional)
  • 6-8 pieces Cooked and crumbled bacon
  • blue cheese (only if you love it because its strong)

Directions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. Whisk together cream cheese, sour cream, mayonnaise and hot sauce and all spices/seasonings until well combined.
  4. Stir in blue cheese, 3/4 cup cheddar and 3/4 cup mozzarella followed by chicken.
  5. Spoon Buffalo Chicken Dip into prepared French bread and top with remaining cheddar and mozzarella cheeses. Bake on a baking tray at 350 degrees F for 25-30 minutes or until cheese is melted and slightly golden.
  6. Let bread sit approximately 10 minutes to set and slightly cool then slice. Best served warm.

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