Print

Best Buffalo Chicken Dip Stuffed Bread Bowl

buffalo chicken dip stuffed bread bowl - featured image
Print Recipe

A warm, cheesy, and spicy buffalo chicken dip baked inside a crusty sourdough bread bowl. Perfect for game days, parties, or any gathering, this all-in-one appetizer stays hot longer and the bread bowl itself becomes part of the meal.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (about 2 large chicken breasts or 1 rotisserie chicken)
  • 8 ounces cream cheese, softened
  • 1/2 cup buffalo hot sauce (such as Frank’s RedHot)
  • 1/2 cup ranch dressing
  • 1 1/2 cups shredded sharp cheddar cheese, divided (1 cup for dip, 1/2 cup for topping)
  • 1/2 cup shredded Monterey Jack cheese
  • 2 green onions, thinly sliced
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 1 large round sourdough bread loaf (about 8–9 inches wide)
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder (for butter mixture)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil.
  2. Using a sharp serrated knife, cut a circle about 2 inches from the edge of the top of the bread loaf. Cut at a slight angle inward to create a lid. Lift off the top and set aside. Use your hands or a fork to pull out the soft bread inside, leaving about a 1-inch thick shell. Save the pulled-out bread cubes for dipping.
  3. In a small bowl, stir together the melted butter and 1/2 teaspoon garlic powder. Brush the inside of the bread bowl and the cut side of the lid with this mixture.
  4. In a large mixing bowl, combine the softened cream cheese, buffalo hot sauce, ranch dressing, 1 cup of the shredded cheddar, Monterey Jack cheese, shredded chicken, sliced green onions, and 1/4 teaspoon garlic powder. Mix until well combined.
  5. Spoon the chicken dip mixture into the hollowed-out bread bowl, pressing down gently. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top.
  6. Place the filled bread bowl on the prepared baking sheet. Put the lid on the baking sheet next to the bowl. Bake for 20-25 minutes, until the dip is hot and bubbly and the cheese on top is melted and starting to brown.
  7. Remove from the oven and let rest for 5 minutes. Place the lid back on top for presentation, or serve it off to the side with the reserved bread cubes and extra chips or veggie sticks.

Notes

For best results, soften cream cheese to room temperature. Toast the hollowed-out bread bowl for 5 minutes before filling to prevent sogginess. Use a sturdy sourdough or artisan loaf to avoid collapse. The dip can be assembled up to 24 hours in advance and refrigerated; add 5-10 minutes to baking time if starting from cold.

Nutrition

Keywords: buffalo chicken dip, bread bowl, game day appetizer, party dip, buffalo chicken, stuffed bread bowl

Find it online: https://lumalunch.com/best-buffalo-chicken-dip-stuffed-bread-bowl/