Stuffed Buffalo Chicken Dip Is All You Need This Summer

This Stuffed Buffalo Chicken Dip is the perfect thing to impress a crowd.

It's so easy to make this using leftover or rotisserie chicken - stir it all up and make a bread bowl to eat out of. This dish is an absolute winner!

Ingredients:

• 1 large loaf French bread
• 8 ounces cream cheese, softened
• 1/3 cup sour cream
• 1/3 cup mayonnaise
• 1/2 cup hot sauce
• 1 1/2 tablespoons dry ranch dressing seasoning mix
• 1/2 teaspoon each chili powder, cumin, smoked paprika, garlic powder, onion powder
• Salt, to taste
• 1 cup sharp cheddar cheese, shredded and divided
• 1 cup mozzarella cheese, shredded and divided
• 3 cups packed shredded chicken (about 1 1/2 pounds)

For the optional garnishes:

• 6-8 pieces cooked bacon, crumbled
• 2 stalks celery, diced
• 1 large carrot, grated

Directions:

1. Preheat oven to 350 degrees.
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 3/4 cup cheddar and 3/4 cup mozzarella followed by shredded chicken.
5. Spoon Buffalo Chicken Dip into prepared French bread and top with remaining cheddar and mozzarella cheeses. Bake on a baking tray for 25-30 minutes, or until cheese is melted and golden.
6. Let bread sit approximately 10 minutes to set and slightly cool then slice. Best served warm.