Prep Time



Cook time




  • 2 cups (250 g) cooked shredded chicken
  • 250 g cream cheese, softened
  • 1/2 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 1/2 cup (125 ml) ranch dressing
  • 100 g (1/2 cup) blue cheese, crumbled
  • 1 x Cob loaf
  • extra bread / baguette sliced


  1. PREHEAT oven to 200°C (180˚C fan forced).
  2. MIX all ingredients in a large bowl. Spread mixture evenly into a lightly greased 1L baking dish.
  3. BAKE 20 minutes or until mixture is heated through; stir. Garnish as desired. Line a large baking tray with baking paper.
  4. Cut 4cm off top of cob loaf to form lid. Scoop bread from centre of loaf, leaving 1.5cm edge. Tear or roughly chop bread pieces.
  5. Spoon chicken dip mixture into loaf. Arrange lid, bread pieces and sliced baguette in a single layer on baking tray around loaf. Bake for 20 minutes or until lightly toasted. Garnish as desired. Serve with toasted bread, chips, crackers and/or vegetables.