When I roast a chicken on the grill, I always roast two—one for dinner, the other for leftovers. That second bird finds its way into all sorts of easy meals, like this creamy buffalo chicken dip baked into a French loaf. Which pulls double-duty with ease—bold enough for the party crowd, or a satisfying conclusion to a busy weeknight.
Insert the Pizza Stone in the Weber Crafted Frame Kit and prepare the grill for indirect medium heat (375°–425°F). Preheat for 15 minutes.
Whisk the cream cheese, buffalo wing sauce, and ranch dressing in a large mixing bowl until smooth.
Stir in the shredded chicken and celery until fully combined (see recipe tips).
Cut the bread in half lengthwise and scoop out some of the interior bread to create space for the dip.
Divide the buffalo chicken dip evenly between the bread loaves and top it with the cheddar cheese.
Place the filled bread loaves on the preheated Pizza Stone and bake until the top is well browned, 20–25 minutes (see recipe tips).
While the dip bakes, whisk the ranch dressing and buffalo wing sauce together.
Remove the bread from the grill and cut each half into serving pieces.
Serve the bread with the ranch dressing, blue cheese, or green onions if you’d like.
Recipe Tips
1. The buffalo chicken mixture can be made up to 3 days in advance. Store it in the refrigerator in an airtight container. 2. If you don’t have a pizza stone, use the upper cooking grate of your grill to avoid browning the bottom of the French bread too heavily.
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