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Best Buffalo Chicken Dip Stuffed Bread Bowl Recipe

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A warm, cheesy, and spicy buffalo chicken dip baked inside a crusty sourdough bread bowl. This all-in-one wonder is the ultimate crowd-pleaser for game day, gatherings, or a cozy night in, with a foolproof method that ensures a perfectly crispy, non-soggy bread bowl every time.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works perfectly)
  • 8 oz (1 block) cream cheese, softened to room temperature
  • 1/2 cup buffalo wing sauce (like Frank’s RedHot)
  • 1/2 cup ranch dressing (or blue cheese dressing)
  • 1 cup shredded sharp cheddar cheese, divided (reserve 1/4 cup for top)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup crumbled blue cheese (optional)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Fresh chives or green onions for garnish (optional)
  • 1 large (1.5 to 2 lb) round sourdough bread loaf
  • 4 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder (for bread)
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 375°F (190°C). Cut a wide circle into the top of the sourdough loaf, about 1.5 inches from the edge. Remove the top ‘lid’ and set aside. Gently pull out the soft bread from the inside, leaving a sturdy wall about 1 inch thick. Save removed bread for dipping.
  2. In a small bowl, mix melted butter, 1/2 teaspoon garlic powder, and salt. Brush the entire inside of the bread bowl, the outside of the loaf, and both sides of the lid with the garlic butter. Place hollowed bread bowl and lid on a baking sheet. Bake for 5-7 minutes until lightly golden and slightly crispy. Let cool slightly.
  3. In a large mixing bowl, combine softened cream cheese, buffalo wing sauce, and ranch dressing. Blend until smooth. Fold in shredded chicken, 3/4 cup cheddar cheese, mozzarella cheese, crumbled blue cheese (if using), 1/2 teaspoon garlic powder, and onion powder. Stir until evenly distributed.
  4. Spoon the dip mixture into the toasted bread bowl, packing gently but firmly. Sprinkle reserved 1/4 cup cheddar cheese over the top.
  5. Place stuffed bread bowl (with lid placed loosely on top or alongside) back in the oven. Bake for 20-25 minutes until dip is bubbly and hot, and cheese is melted and golden. If bread browns too quickly, tent loosely with foil for last 10 minutes.
  6. Let rest for 5 minutes. Garnish with fresh chives or green onions. Serve immediately with toasted bread lid and reserved bread pieces for dipping.

Notes

Don’t skip the pre-toasting step—it prevents the bread bowl from getting soggy. Use room temperature cream cheese for a smooth dip. For a lighter version, use reduced-fat cream cheese and light ranch dressing. For keto, serve dip with celery sticks instead of bread bowl. For vegetarian, substitute chicken with two cans of drained chickpeas or chopped cauliflower.

Nutrition

Keywords: buffalo chicken dip, bread bowl, game day appetizer, cheesy dip, buffalo sauce, sourdough bread bowl, party food

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