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Buffalo Chicken Dip (Oven)
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Buffalo Chicken Dip (Oven)

This delightful recipe is easy to follow and perfect for any occasion.

Servings: 12 - 16 servings
Course: Appetizer, Bread
Cuisine: American

Ingredients

  • 1 French bread readers recommend 2 narrower loafs, large loaf or 2 smaller loaves
  • 8 oz. cream cheese softened
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1/4 - 1/2 cup hot sauce 1/2 for quite spicy, Frank's Original
  • 1 1/2 tablespoons ranch dressing seasoning mix dry
  • 1/2 tsp EACH chili powder
  • 1/2 tsp EACH cumin
  • 1/2 tsp EACH smoked paprika
  • 1/2 tsp EACH garlic powder
  • 1/2 tsp EACH onion powder
  • salt to taste
  • 1/4 cup blue cheese up to 1/2 cup if you LOVE blue cheese, crumbles
  • 1 cup cheddar cheese sharp, freshly grated, divided
  • 1 cup mozzarella cheese divided
  • 3 cups shredded chicken about 1 1/2 pounds, packed
Garnish (optional)
  • 6-8 pieces Bacon cooked and crumbled
  • blue cheese (only if you love it because its strong)

Instructions

    Cup of Yum
  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.

Notes

  • *I suggest using two narrower loaves as the narrower loaves hold together better once sliced.
  • **TO EASILY COOK AND SHRED CHICKEN: Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot and rippling. Add chicken breasts and cook for 5 minutes, or until golden brown on one side. Flip the chicken over, then add 1 1/2 cups chicken broth or water to the skillet. Cover and reduce heat to medium and simmer 15-20 minutes or until chicken is cooked though and tender enough to shred, adding additional chicken broth/water if the liquid evaporates too quickly. Remove chicken from skillet and let rest 5 minutes before shredding.
  • MAKE AHEAD: You can prepare Buffalo Chicken Dip in advance and store in the refrigerator separate from bread. When ready to bake, heat dip in microwave until warm then spoon into French bread and bake as directed.