• 1 cup freshly grated sharp cheddar
cheese, divided
• 1 cup Mozzarella cheese, divided
• 3 cups packed shredded chicken (about 1
1/2 pounds)
• Garnish (optional)
• 6-8 pieces Cooked and crumbled bacon
• blue cheese (only if you love it because its
strong)
1. Preheat oven to 350 degrees F.
2. Slice about 2 inches deep through the
top of the bread, and continue to cut
a large rectangle, being careful not to
cut through the bottom of the bread.
Remove top of bread and hollow out
middle to create a rectangular bread
bowl. Set aside.
3. Whisk together cream cheese, sour
cream, mayonnaise and hot sauce and all
spices/seasonings until well combined.
4. Stir in blue cheese, 3/4 cup cheddar and
3/4 cup mozzarella followed by chicken.
5. Spoon Buffalo Chicken Dip into prepared
French bread and top with remaining
cheddar and mozzarella cheeses. Bake on
a baking tray at 350 degrees F for 25-30
minutes or until cheese is melted and
slightly golden.
6. Let bread sit approximately 10 minutes
to set and slightly cool then slice. Best
served warm.
7. Garnish with bacon and/or blue cheese
to taste.
If you’re already feeling bloated from
these delicious cheesy dishes, let’s lighten
it up a little with a Skinny Taco Dip.
40
What You’ll Need:
• 8 ounces light cream cheese, softened
• 1 cup fat free Greek yogurt
• 1 cup of your favorite salsa
• 1 tablespoon taco seasoning
• 1 cup shredded lettuce
• 1 cup shredded cheddar cheese
• 1 Roma tomato, diced
• 1 small avocado, diced
• 2 green onions, sliced
• 1 tablespoon sliced olives
Combine softened cream cheese, greek yo-
gurt, salsa and taco seasoning until smooth
and well combined. Spread into a rectangle
baking dish or pie plate. Refrigerate for an
hour to let flavors combine (optional). Top
with remaining ingredients. Serve with torti-
lla chips.
September 2017
INSIGHT