This gorgeous treat is so mind-numbingly easy to make. There are no excuses. Pretend there are sports to watch this weekend and feast on some buffalo chicken dip in a homemade boule.
Ingredients
1 homemade bread boule (the No Knead bread recipe is PERFECT for this)
2 cans cubed chicken (you know, the kind you stocked up on whilst panic buying canned goods at Costco)
1 cup buffalo sauce (I used 2/3 medium and 1/3 hot)
1 cup ranch
1 package cream cheese, 8 oz
A handful of chopped green onions
1 cup of shredded cheese (I only had cheddar on hand, but most recipes call for Colby Jack or Pepper Jack for that extra spice)
Instructions
- The night before, make the dough for your homemade bread boule. I’m not kidding, it’s elementary level baking. Like, 5% investment with a guaranteed 100% return. Can’t beat those odds.
- When you wake up, bake the bread.
- After you’ve taken your bread out of the oven, reset/preheat the oven temperature to 400°F.
- In a medium sauce pan, combine chicken, buffalo sauce, ranch, cream cheese, and 1 cup of shredded cheese. Stir until well combined.
- Once the dip starts looking cohesive, dump the green onions in, give it a couple of good stirry stirs, and then take off the heat.
- Place the dip into a baking dish and bake in 400°F for 15-20 minutes.
- While your dip is baking, cut a lid off your boule.
- Hollow out your boule and set the bread aside. Spoiler alert: we are going to toast this bread to serve with the dip.
- Take the dip out of the oven, and let cool. Set the oven to 350°F. After it’s stopped sizzling, scoop the dip into your hollowed bread boule.
- Sprinkle some remaining shredded cheese on top of your dip.
- Place the boule with the dip and the bread from the boule on a cookie sheet and toast in the oven for 3-5 minutes.
- Take an Insta-worthy photo of your masterpiece.
This is my first time making dip in a bread boule, and I’m hooked. No fancy gadgets needed. Just a stove top and your oven. Shout out to the oven for being such a POWERHOUSE kitchen essential in quarantine.
As folks start to gather in public (or private) spaces again where this dip may be making an appearance, please be mindful of regular hand washing/contact precautions and respecting people’s boundaries. Understanding the amount of risk you bring to the table and how that can affect others is paramount to begin our slow assimilation to the “New Normal.” Because like it or not, I don’t think things will ever be the same.
But I don’t mean that in a completely pessimistic way. There are silver linings to every tragedy. We now have a full appreciation for proper hand hygiene and punctuated the incredible importance of vaccines. Telemedicine is becoming a thing, and I am HERE FOR IT. Flexible working conditions are now being examined and John Krasinski started SGN. Thank God.
Stay positive, motivated, and use this opportunity to upskill your cooking game. Above all, please stay safe out there y’all.
-Mimi 🙂
