Buffalo Ranch Chicken Pull Apart Bread

This pull apart bread is simply the best…and so addicting. Crusty ciabatta bread, stuffed with creamy homemade buffalo ranch chicken dip, topped with additional cheese. Oven baked until golden and crisp on the outside, but extra soft and melty in the center. Buffalo Ranch Chicken Pull Apart Bread

Ingredients:

• 1 loaf ciabatta bread
• 2 tablespoons extra virgin olive oil
• 1/4 cup fresh parsley chopped
• 1 tablespoon chopped fresh chives
• 1-2 cloves garlic minced or grated
• 6 ounces cream cheese at room temperature
• 1/4 cup ranch dressing homemade or store-bought
• 1/2 cup buffalo sauce plus more for serving
• 1 1/2 cups shredded chicken
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup crumbled blue cheese

Pickled Jalapeno Ranch:

• 1 cup sour cream or plain Greek yogurt
• 1 tablespoon dried parsley
• 2 teaspoons dried dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 cup pickled jalapeños chopped + 2 tablespoons brine
• 2 tablespoons apple cider vinegar
• 1 teaspoon kosher salt
• 2 tablespoons chopped fresh chives

Instructions:

• Preheat the oven to 375 degrees F. Slice the bread horizontally and vertically to create 1-inch cubes, being careful not to actually slice all the way through the bread (see above photo). Transfer to a baking sheet.
• In a small bowl, combine the olive oil, garlic, parsley, and chives. Rub the inside of the bread with the olive oil mix.

• In a medium mixing bowl, beat together the cream cheese, ranch dressing, and buffalo sauce until combined. Stir in the chicken, half the cheddar cheese, the blue cheese, and a large pinch of black pepper. Stuff the filling inside the bread, filling in all the spaces in between the cuts, it’s ok to pull back a bit on the pieces of bread. Drizzle a few spoonfuls of additional buffalo sauce, then stuff with the remaining cheddar.

• Transfer to the oven and bake for 20-25 minutes or until the cheese has melted and the filling is warmed throughout. Serve topped with fresh parsley, additional buffalo sauce, and ranch, if desired. Enjoy…immediately!
• To make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy.

Notes:

• To Make Ahead: prepare the bread through step 3. Cover and keep in the fridge for up to 1 day. When ready to bake, remove from the fridge and let come to room temp while you preheat the oven. Bake as directed.
• To Make Vegetarian: simply omit the chicken.

More Recipe Suggestions:

Buffalo Chicken Meatball Subs

Crispy Fried Mushrooms with Cool Ranch Dip

Honey Whipped Goat Cheese with Marinated Olives

Blue Cheese, Walnut and Thyme Pull Apart Puff Pastry Twirl

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Buffalo Ranch Chicken Pull Apart Bread

This pull apart bread is simply the best…and so addicting. Crusty ciabatta bread, stuffed with creamy homemade buffalo ranch chicken dip, topped with additional cheese. Oven baked until golden and crisp on the outside, but extra soft and melty in the center.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Appetizer

Cuisine American

Servings 8 Servings

Ingredients

  

1x2x3x

• 1 loaf ciabatta bread
• 2 tablespoons extra virgin olive oil
• 1/4 cup fresh parsley chopped
• 1 tablespoon chopped fresh chives
• 1-2 cloves garlic minced or grated
• 6 ounces cream cheese at room temperature
• 1/4 cup ranch dressing homemade or store-bought
• 1/2 cup buffalo sauce plus more for serving
• 1 1/2 cups shredded chicken
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup crumbled blue cheese

PICKLED JALAPEÑO RANCH:

• 1 cup sour cream or plain Greek yogurt
• 1 tablespoon dried parsley
• 2 teaspoons dried dill
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 cup pickled jalapeños chopped + 2 tablespoons brine
• 2 tablespoons apple cider vinegar
• 1 teaspoon kosher salt
• 2 tablespoons chopped fresh chives

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Instructions

 

• Preheat the oven to 375 degrees F. Slice the bread horizontally and vertically to create 1-inch cubes, being careful not to actually slice all the way through the bread (see above photo). Transfer to a baking sheet.
• In a small bowl, combine the olive oil, garlic, parsley, and chives. Rub the inside of the bread with the olive oil mix.
• In a medium mixing bowl, beat together the cream cheese, ranch dressing, and buffalo sauce until combined. Stir in the chicken, half the cheddar cheese, the blue cheese, and a large pinch of black pepper. Stuff the filling inside the bread, filling in all the spaces in between the cuts, it’s ok to pull back a bit on the pieces of bread. Drizzle over a few spoonfuls of additional buffalo sauce, then stuff with the remaining cheddar.
• Transfer to the oven and bake for 20-25 minutes or until the cheese has melted and the filling is warmed throughout. Serve topped with fresh parsley, additional buffalo sauce, and ranch, if desired. Enjoy…immediately!
• To make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy.

Notes:

• To Make Ahead: prepare the bread through step 3. Cover and keep in the fridge for up to 1 day. When ready to bake, remove from the fridge and let come to room temp while you preheat the oven. Bake as directed.
• To Make Vegetarian: simply omit the chicken.

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