The Buffalo Chicken Dip Cob Loaf is a show-stopping party recipe that combines the moorish flavors of buffalo chicken and ranch dressing with the novelty and convenience of a cob loaf – without having to deal with bones or dirty chilli fingers!!
A decade ago I was sitting in bed on a Sunday morning thinking about my Thermomix, my two beautiful children and the 40kg I had gained throughout my pregnancies. Out of desperation to change the path I was on, I created the Skinnymixers Facebook group for a place where people who were also desperate for change could hang out share their love for healthy and delicious meals.
Little did I know that not only would I transform mine & my children’s health, but I would change our lives forever 🥰
Today, we celebrate the remarkable 10-year journey of the community—a vibrant and supportive community that has empowered so many of us to embrace a healthier lifestyle and to fall in love with cooking. I cannot think of a group of people I would rather spend my time with every day.
To celebrate our 10th Birthday I knew an absolute show stopper celebration recipe was needed. I thought long and hard about what sort of recipes I have loved creating over the years and what I’ve seen the community enjoy with their family and friends and truthfully the chubbymixer recipes are always very popular 😂
If you prefer to reduce the calories significantly you can also bake it in a baking dish and serve with veggie sticks on the side 😜
Thank you to every single one of you for being on this journey with me for the last decade, I can’t wait to see what the next 10 years will bring.
Love Nik xx
skinnymixer's Buffalo Chicken Cob Loaf
Ingredients
- 500 g chicken breast - halved
- 250 g Philadelphia cream cheese - cubed small, room temp
- 148 ml bottle of Frank's Original Red Hot sauce
- 100 g mozzarella - cubed small
- 80 g sour cream
- 1 tsp dried parsley
- 1 tsp dried chives
- 1 tsp dried dill
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 cob loaf
To Garnish
- blue cheese - optional
- fresh chives - chopped
Instructions
- Preheat oven to 180℃.
- Add chicken to mixer bowl with 1200 g water. Poach for 15 min/80℃/reverse/slowest speed/MC on.
- If you are making this as a cob loaf, cut the top off the cob and hollow out the soft bread inside. Roughly cube the bread you have removed and arrange in a baking dish or tray.
- Drain and discard water from chicken. Shred chicken for 2-4 sec/reverse/speed 4/MC on. Spread shredded chicken inside the base of the cob loaf.
- Without washing bowl, add remaining ingredients except chicken and cob loaf. Combine for 10 sec/speed 5/MC on. Scrape mixer bowl down and repeat.
- Pour cheese mixture into the base of the cob loaf or oven safe dish and stir through shredded chicken. Bake for 10 mins.
- Carefully stir and if using sprinkle blue cheese on top and arrange the cubed bread around it. Return to cook for another 10 min. Increase temperature to 220°C or 430°F and cook for a further 5 min — you may want to remove your bread for this if it is too golden.
- Sprinkle chives on top and dive in!