Listen, I’m not saying that this Buffalo Chicken Dip Stuffed Bread has magical powers or anything… but I’ve made it for every single game since my Homegate several weeks ago and now my team is going to the Super Bowl, baby!
Some people have pregame rituals. Some have lucky outfits. I have an ultra cheesy, slightly spicy, shredded chicken-stuffed baguette that’s brushed liberally with ranch butter. I don’t think I’ve ever heard of a more satisfying superstition, have you?
Speaking of the Super Bowl, you’re definitely going to want to make this bread for the big game. You know, unless you happen to be rooting for the Patriots. We can’t have you muddying the lucky waters here.
I kid, I kid.
But in all seriousness, I might not be able to guarantee that you’ll have a sudden streak of great fortune if you make this Buffalo Chicken Dip Stuffed Bread, but I can guarantee that you will have some very happy house guests. This stuffed bread goes fast, for obvious reasons.
Just like any good buffalo chicken dip, this recipe starts off with cream cheese, buffalo sauce, shredded chicken, chopped green onion, and plenty of shredded cheese. However, instead of just throwing it in a casserole dish and baking it until bubbly, we’re going to ditch the need for sloppy scooping and put our dip right inside of an edible serving vehicle (AKA my favorite of all the carbs– a bakery fresh baguette). By itself, sliced crusty bread makes an awesome partner for the MVP of game day dips, but when you bake it all together it’s all the more magical.
Not to mention that the ranch butter (yes, I said ranch butter) alone makes this party food about a billion times better than anything else you could set out for snacking. Imagine the greatest, buttery, herb-sprinkled garlic bread you’ve ever had… and then imagine that it also had that slight buttermilk tang and soft dried dill flavor that you love about ranch.
Sigh. Drool. Swoon. Repeat.
Can I just brush ranch butter on everything that I eat from now on? Can I get myself on a constant IV drip of the stuff? Can I fill my tub in it and lay luxuriously in it until the end of time? Tell me yes. Lie to me. Let me live in this fantasy forever.
Or maybe I’ll just make another batch of this bread instead. Yeah, I think I’ll do that.
The steps to make Buffalo Chicken Dip Stuffed Bread are pretty straight-forward, but because I’m more of a visual learner (and I know a lot of you are, too), I’ve made this video to assist you in the process. If you like what you see, share it on Facebook to spread the love. Or I suppose you can keep it a secret for yourself and surprise everyone at your big football party. That’s alright with me, too.
- 1 pack (8 ounces) cream cheese, softened
- 1 1/2 cups shredded chicken
- 1/2 cup buffalo sauce, such as Frank’s Buffalo Wings Sauce
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 3 green onions, chopped
- 1 large baguette
- 4 tablespoons unsalted butter, melted
- 1 tablespoon packaged ranch seasonings, or to taste
- Chopped parsley, to top, optional
- Ranch dip, to serve, optional
- Preheat the oven to 375°F.
- In a large bowl, mix together the cream cheese, chicken, buffalo sauce, mozzarella, cheddar cheese, and green onions until smooth and well-combined. Set aside.
- Cut the baguette into 4 roughly equal-sized segments. Use a long knife to cut out the insides, leaving some bread along the edges. Pull out the loose bread to leave hollow bread quarters.
- Stuff the baguette quarters with the buffalo chicken dip, using a spoon to help pack the dip.
- Once the bread is stuffed, transfer it to a cutting board. Line up the quarters so that they fit together as they did before the baguette was cut. Slice the baguette into slices 1-2″ thick.
- Tear a piece of heavy duty foil that is about 5-6 inches longer than the baguette. Slide the baguette slices off of the cutting board and onto the foil, keeping them together.
- In a small bowl, combine the butter and ranch seasonings. Adjust the amount of ranch seasoning to taste. (You can use the bread you removed from the baguette to test!) Brush the ranch butter over the baguette, allowing some to drip down between the slices.
- Wrap the foil around the bread and bake for 15 minutes. Unwrap the bread and bake for 5 minutes, or until the top browns slightly.
- Remove from the oven, sprinkle with chopped parsley, and serve warm with ranch for dipping.
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