You all know Super Bowl Sunday is my favorite eating day of the year. You are allowed to make anything–AND eat in front of the TV!
This Buffalo Chicken Dip is made even zestier with a few extra seasonings and then stuffed into a crunchy french bread bowl and topped with celery and blue cheese. It’s portable and delicious and it will be gone so fast you’ll wish you made more!
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.
Super Bowl Party—Cheesy Buffalo Chicken Stuffed French Bread
Ingredients
2-8 ounce loaves of French bread (approximately 1 foot long)
8 ounces cream cheese softened
1/3 cup sour cream
1/3 cup mayonnaise
1/2 cup Franks original hot sauce
1 packet dry ranch dressing seasoning mix
1/2 tsp. smoked paprika
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt and pepper
1/4 cup blue cheese crumbles
1/4 cup chopped celery
1 cup grated sharp cheddar cheese
1 cup mozzerella cheese
3 cups cooked and shredded chicken ( you can use rotisserie)
Instructions
Preheat oven to 350 degrees F.
Slice through the top of the bread, and continue to cut a large oval, being careful not to cut through the bottom of the bread. Remove insides of bread and hollow out middle. Drizzle inside of bread bowls with olive oil and set aside.
Whisk together cream cheese, sour cream, mayonnaise and hot sauce and all spices/seasonings 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 at 350 degrees F for 25-30 minutes or until cheese is melted and slightly golden.
Let bread sit approximately 10 minutes to set and slightly cool then slice. Best served warm.
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