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How to Make Buffalo Ranch Chicken Pull-Apart Bread

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Total Time 45 minutes
Course Appetizer, Gameday, Lunch
Cuisine American, Barbecue
Servings 8 Servings

Ingredients
  

Bread:

  • 1 Ciabatta Loaf
  • 2 Tbsp. Olive Oil
  • 1/4 Cup Parsley
  • 1 Tbsp. Green Onion Diced
  • 2 Garlic Cloves Minced
  • 6 oz. Cream Cheese Softened
  • 1/4 Cup Ranch Dressing
  • 1/2 Cup Buffalo Sauce
  • 1-1/2 Cup Chicken Shredded (I used rotisserie)
  • 1-1/2 Cup Cheddar Cheese Shredded
  • 1/2 Cup Blue Cheese Crumble

Dipping Sauce:

  • 1 Cup Sour Cream
  • 1 Tbsp. Parsley
  • 2 tsp. Dill
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1/4 Cup Pickled Jalapeño Chopped
  • 2 Tbsp. Pickled Jalapeño Brine
  • 2 Tbsp. Apple Cider Vinegar
  • 2 Tbsp. Green Onion Diced
  • Salt

Instructions
 

  • Preheat your oven to 375°F.
  • Slice the top of your bread vertically and horizontally, creating a grid pattern of about 1 inch squares.
  • In a small bowl mix together the olive oil, garlic, parsely and green onion, brush the inside of your bread with the mixture.
  • In a large bowl mix together cream cheese, ranch dressing, and buffalo sauce until completely combined. Add chicken, half of both cheeses, salt, and pepper. Stuff the mixture into the the sliced bread. Top with the remaining cheeses and bake for about 20 to 25 minutes until the cheeses is melted.
  • While that is backing mix together all of the dipping sauce ingredients in a small bowl