Buffalo Chicken Dip in a Bread Bowl

Buffalo Chicken Dip in Bread Bowl

1 10-oz pkg  cooked chicken breast strips, chopped (or fresh chopped, cooked chicken)
1/2 Cup Frank's Red Hot
1/4 Teaspoon garlic powder
1/4 Teaspoon black pepper
1/2 Cup blue cheese dressing
1 8-oz pkg cream cheese, softened
1 cup cheddar-mozzarella cheese blend
1 1-lb. Loaf round bread

Preheat oven to 350º.

In large non-stick skillet over medium heat, stir together chopped chicken & Red Hot until heated through.

Add garlic powder, pepper, and blue cheese dressing. Stir well until ingredients are well blended.

Reduce heat to medium low. Stir in cream cheese until melted. Stir in  Cheddar-Mozzarella cheese until melted and all ingredients are well combined.

Remove from heat and set aside to cool slightly.

Cut a circle off the top of the bread. Scoop out inside & save for dipping. Fill bread bowl with chicken mixture. Replace top of bread. Wrap tightly in heavy duty aluminum foil which has been sprayed with Pam.

Bake for 1 - 1 1/2 hours. Serve warm with the reserved bread pieces, baguette slices, crackers, or celery sticks.