Buffalo Cheese Bread
It doesn’t really matter what main course you’re serving…wouldn’t it be better with a side of fresh, crusty bread smothered in a thick layer of gooey Buffalo flavored cheese spread? If you said no, I don’t believe you. This cheesy, crusty side bread is at home on any plate and when paired with a veggie side is a great side to steak, chicken, fish or pasta. It also pairs perfectly with a salad, as pictured.
This Buffalo Cheese Bread is easy to make and comes together quickly. The slices are large, the cheesy layer is thick, decadent and creamy and no one will ever imagine it’s lightened up. Make a loaf of these for your next dinner or gathering and watch how quickly they disappear! To view your WW PersonalPoints for this recipe and track it in the WW app or site, click here!
Digging out the bread isn’t necessary, but it makes more room for cheesy spread!
Buffalo Cheese Bread
- 12 oz crusty bakery bread , I used Pane today but I’ve also used Ciabatta or a French baguette in the past and they all work great! (I bought a 16 oz loaf and scooped out some of the insides to get to 12 ounces because I love my cheese/bread ratio to be extra cheesy and crusty. See photo above)
- 8 oz 1/3 less fat cream cheese, softened
- 1 ½ oz 50% reduced fat sharp cheddar, shredded
- 2 tablespoons light blue cheese dressing
- 2 tablespoons Buffalo wing sauce, or more to taste if you want it spicy – 2T is mild!
- 2 scallions, sliced
- Move your oven rack to the top and preheat the broiler. Line a baking sheet with aluminum foil. Slice your loaf of bread into two halves, each with a long, flat surface and set them on the prepared baking sheet.
- In a mixing bowl, combine the cream cheese, cheddar, blue cheese, wing sauce and scallions and stir until well combined and smooth. Spread the mixture thickly and evenly over the cut surfaces of both bread halves.
- Place the baking sheet with bread on the top rack (or second rack if the top doesn’t leave enough room) and broil for 2-3 minutes until the cheese spread and edges of the bread are golden. Make sure to check frequently while the bread is broiling because it can go from golden to black very quickly! Cut into 12 pieces (if you used a long skinny baguette instead of a shorter, wider bread like ciabatta or pane then you may want to cut it into 24 pieces instead) and serve.
3 per piece (P+ calculated using the recipe builder on weightwatchers.com)