Print

Best Buffalo Chicken Dip Stuffed Bread Bowl – Easy Appetizer

buffalo chicken dip stuffed bread bowl - featured image
Print Recipe

This ultimate buffalo chicken dip stuffed bread bowl is creamy, tangy, spicy, and served in a buttery, toasted bread bowl. Perfect for game days, potlucks, or any gathering, it’s a crowd-pleaser that comes together in about 35 minutes.

Ingredients

Scale
  • 2 cups cooked chicken, shredded
  • 8 ounces cream cheese, softened
  • 1/2 cup buffalo wing sauce
  • 1/2 cup ranch dressing
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup Monterey Jack cheese, shredded
  • 2 green onions, thinly sliced
  • 1/4 teaspoon garlic powder
  • Pinch of salt
  • 1 large round sourdough bread loaf (8–9 inches in diameter)
  • 2 tablespoons unsalted butter, melted
  • 1 clove garlic, minced
  • Extra bread cubes, tortilla chips, celery sticks, or carrot sticks for dipping
  • Additional green onions for garnish
  • Extra buffalo sauce for drizzling

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare your bread bowl: Using a sharp serrated knife, cut the top off the sourdough loaf—about 1-2 inches from the top. Set the top aside. Gently pull out the soft bread from the inside of the loaf, leaving about a 1-inch thick wall all around. Save the pulled-out bread cubes for dipping.
  3. Make the garlic butter: In a small bowl, mix the melted butter and minced garlic together. Using a pastry brush, brush the inside of the bread bowl and the cut side of the top with this mixture. Place the bread bowl and top on a baking sheet.
  4. Soften the cream cheese: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy—about 2 minutes.
  5. Add the buffalo sauce and ranch: Pour in the buffalo wing sauce and ranch dressing. Mix on low speed until combined and smooth.
  6. Fold in the chicken and cheese: Add the shredded chicken, 3/4 cup of the cheddar cheese, 1/4 cup of the Monterey Jack cheese, the sliced green onions, garlic powder, and a pinch of salt. Fold together with a spatula until the chicken is evenly coated.
  7. Fill the bread bowl: Spoon the buffalo chicken mixture into the hollowed-out bread bowl, packing it in gently. Mound it up slightly on top. Sprinkle the remaining 1/4 cup cheddar and 1/4 cup Monterey Jack cheese over the top.
  8. Bake the stuffed bread bowl: Place the baking sheet with the filled bread bowl and the bread top (butter-side up) into the preheated oven. Bake for 18-22 minutes, or until the dip is hot and bubbly and the cheese on top is melted and starting to brown in spots. If the bread top is browning too quickly, remove it after 10 minutes and set it aside.
  9. Let it rest: Remove the baking sheet from the oven and let the stuffed bread bowl rest for 5 minutes.
  10. Garnish and serve: Sprinkle extra sliced green onions over the top. Place the bread bowl on a large serving platter, surrounded by the reserved bread cubes, tortilla chips, and celery sticks. Drizzle a little extra buffalo sauce on top if desired. Serve warm.

Notes

For extra crunch, toast the empty bread bowl in the oven at 375°F for 5-7 minutes before filling. Use room temperature ingredients for best results. The dip can be assembled in the bread bowl up to 24 hours in advance (without butter brushing) and refrigerated; add 5 minutes to baking time if starting from cold.

Nutrition

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

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