Buffalo Chicken Dip in a Bread Bowl
with toasted baguette slices | 3-4 Servings
When it comes to apps, Buffalo chicken dip has few rivals—and for good reason! It’s hard to beat tangy Buffalo sauce swirled with bubbly cheese and tons of shredded chicken—unless, of course, you serve it in a warm, crusty sourdough bread bowl! Serve it alongside toasted baguette slices as a crowd-pleasing appetizer, or enjoy it yourself as a snack (or even a meal! We support you.) Pro tip: Save the bread you scoop out of the bowl for extra dipping goodness.
Nutrition values are representative of one serving. This bundle provides approximately 3.5 servings.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
30 ounce
Buffalo Chicken Dip
(Contains Milk)
1 unit
Sourdough Bread Bowl
(Contains Wheat)
1 unit
Demi-Baguette
(Contains Soy, Wheat)
Nutrition Values
Instructions
Thaw bag with dip in refrigerator for 24-36 hours.
Bring a pot of water to a boil. Once boiling, add thawed bag with dip. Boil, turning occasionally with tongs to prevent bag from sticking to the bottom, 10 minutes. (If starting with a frozen bag, boil for 20 minutes.) Carefully remove bag from water. (Caution: Bag will be very hot.) Cut one corner with scissors before serving.
MICROWAVE ALTERNATIVE: Once thawed, cut one corner with scissors and pour into a microwave-safe container. (Do not microwave in bag.) Cover loosely with microwave-safe plastic wrap or a paper towel. Microwave, stirring halfway through, 5-6 minutes. (Caution: Bag and container will be very hot.)
STOVETOP ALTERNATIVE: Cut one corner of bag with dip with scissors and pour into a small pot. Warm over medium heat, stirring occasionally, until hot. (Do not boil.)
BREAD BOWL & BAGUETTE: Adjust rack to middle position and preheat oven to 425 degrees. Cut a 2- to 4-inch circle into the top of the bread bowl and remove. Scoop out the inside of the bread to create a bowl (save for dipping). Brush inside of bread bowl with 1 TBSP olive oil or butter; season inside with salt and pepper. Place on one side of a baking sheet. Slice baguette crosswise into 8-10 rounds each. Spread slices out on empty side of baking sheet and drizzle with olive oil; season with salt and pepper. Toast on middle rack until baguette is lightly toasted and bread bowl is warmed through, 7-8 minutes. Serve dip in bread bowl with crostini on the side.