skinnymixer's Buffalo Chicken Cob Loaf
The Buffalo Chicken Dip Cobb 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 cobb loaf - without having to deal with bones or dirty chilli fingers!!
Servings: 10
Calories: 194kcal
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!
Nutrition
Calories: 194kcal | Carbohydrates: 3g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 663mg | Potassium: 259mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 811IU | Vitamin C: 4mg | Calcium: 92mg | Iron: 0.4mg