Buffalo Cheese Bread

Yield: 12 pieces

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 one pound/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 below)
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.

Weight Watchers Points Plus:3 per piece (P+ calculated using the recipe builder on weightwatchers.com)

Nutrition Information:
139 calories, 15 g carbs, 6 g fat, 5 g protein, 1 g fiber

Source: http://www.emilybites.com