Buffalo Chicken Dip Pull Apart Bread has to be my all-time favourite bbq baking recipes. It's ooey gooey good and the whole family loves the cheese pulls. There is something intimate about sharing food with your family in such a fun way. Check out this fun pull apart bread recipe and dive in.
Nothing means more to Canadians than summer days spent with family. We cherish those summer rays. @ChickenDotCA and I want to promote getting your family outside with fun Canadian Chicken BBQ Recipes. Let your family all dig in with this fun family favourite (they also have a $5000.00 Giveaway going on over at www.Chicken.ca).
Always ask your butcher if it's Raised by A Canadian Farmer if you don't see the Logo
- Chicken (1 cup, Ground Chicken. I ensured it has the Raised By Canadian Logo)
- Mozzarella Cheese (2/3 cup, shredded)
- Cheese Curds (optional, but gives a great cheese pull, 1/4 cup)
- Large Loaf of Bread (I used Italian Crust)
- Franks Red Hot Sauce (Buffalo 1/4, divided)
- Cream Cheese (1/2 cup)
- Ranch Dressing (1/4 cup)
- Garlic (2 cloves, minced)
- Chili Sauce (1/2 Tbsp)
- Ginger (1 tsp, minced)
- Cheese (marble, shredded, 1/4 cup)
- Parsley (fresh, as a garnish)
In a medium-size pan, add your ground chicken on medium-high heat. Once cooked (approx 7 minutes of breaking up and tossing) add the Franks Red Hot Sauce (Buffalo), cream cheese, ranch dressing, garlic, chilli sauce, ginger, Canadian Chicken, and cheese. Mix thoroughly and bring to a bubble and set aside (you can do this on your oven or out in a cast-iron skillet on your grill).
Preheat OVEN to 375 degrees or SMOKER to 375 degrees. Line a baking sheet with parchment paper. Lay your loaf of bread on the paper and with a bread knife cut, cut verticle lines and horizontals in about 1" cubes (see tutorial video). Shove your mozzarella cheese and cheese curbs in between the cracks separating the bread so that the dip will get in everywhere.
Generously pour your buffalo chicken dip all over your loaf of bread, cover with the remaining marble cheese and smoke/bake for 25-30 minutes or until your crispiness. Just make sure your cheese is bubbly.
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