There are few things I love in this world more than cheese, but buffalo chicken might be one of them. The other day I was trying to think of new appetizers for Easter (I know it’s still several weeks away, but I’m a planner), and I knew I wanted a change from the standard buffalo chicken dip served with chips. I thought about making some sort of crostini but quickly realized that buffalo chicken stuffed into bread could potentially be the most indulgent appetizer in the world. I decided to make a cheesy garlic bread recipe and stuff some buffalo chicken between the cheese and the bread for a tasty kick. Two words: Next level. Let’s just say I can’t wait to make it again in a few weeks.
Ingredients:
8 ounces cream cheese
3/4 cup ranch dressing
1/4 cup buffalo sauce
10 ounces shredded chicken (canned chicken also works well)
1 loaf Italian bread
2 tablespoons olive oil
1 tablespoon butter
1 tablespoon minced garlic
4 ounces mozzarella
Directions:
Preheat oven to 350. Combine cream cheese, ranch, buffalo sauce, and chicken in a bowl and set aside. Slice off the top of the Italian loaf, and pull out some bread from the center (only remove a thin layer; leave some bread for the “garlic bread” part). Drizzle inside of bread with olive oil, and spread butter inside. Top with garlic, then bake 5-7 minutes. Remove bread and fill with buffalo chicken mixture. (If you want less mixture on the bread, feel free to spread the mixture on two loaves instead of one). Top with mozzarella and cook 10 minutes. Let cool 2 minutes, slice, and serve.
simply delicious. 