Mini Buffalo Chicken Dip Bread Bowls
Ingredients
The dip
-
3
oz
1/3 less fat cream cheese
-
3
oz
cooked shredded boneless skinless chicken breast
-
2
tablespoons
light blue cheese dressing
-
3-4
tablespoons
Frank’s Red Hot original cayenne pepper sauce
The bread
-
1
(11 oz)
tube of Pillsbury Crusty French Bread dough
The topping
-
1
oz
50% reduced fat sharp cheddar cheese
Instructions
- Preheat the oven to 350°F and prepare a muffin tin with cooking spray.
- In a mixing bowl, combine cream cheese, shredded chicken, blue cheese dressing, and hot sauce until well mixed.
- Cut the bread dough into 10 equal rounds and press each round into a muffin tin to form bowls.
- Fill each dough cup with the dip mixture and sprinkle shredded cheddar cheese on top.
- Bake for 15-18 minutes until the edges are golden, then let cool before removing from the tin.
Nutrition Facts (estimated)
Servings
10 pieces
Calories
122
Total fat
4g
Total carbohydrates
15g
Total protein
6g
Sodium
20mg
Cholesterol
20mg
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