Frank's RedHot Buffalo Chicken Dip Cob Loaf

Ingredients

• 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

directions

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. Line a large baking tray with baking paper.
4. CUT 4cm off the top of cob loaf to form a lid. Scoop bread from the centre of the loaf, leaving a 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 the baking tray around the loaf. Bake for 20 minutes or until lightly toasted. Garnish as desired. Serve with toasted bread, chips, crackers and/or vegetables.