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Easy Buffalo Chicken Dip Bread Bowl Perfect for Game Day

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This Easy Buffalo Chicken Dip Stuffed Bread Bowl is the ultimate game day appetizer. Creamy, spicy Buffalo chicken dip is baked inside a hollowed-out sourdough bread bowl until hot and bubbly, creating the perfect edible vessel for dipping.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup Buffalo wing sauce (such as Frank’s RedHot Original)
  • 1/2 cup ranch dressing (or blue cheese dressing)
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 large round sourdough bread loaf (about 8–10 inches in diameter)
  • 2 tablespoons olive oil
  • Fresh parsley or green onions, chopped (for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line a baking sheet with parchment paper.
  2. Prepare the bread bowl: Using a sharp serrated knife, cut a circle about 2 inches from the edge of the top of the bread loaf. Angle the knife slightly inward to create a lid. Carefully remove the top and set aside. Using your hands or a fork, pull out the soft bread inside, leaving a 1-inch thick wall all around. Reserve the removed bread pieces.
  3. Toast the bread pieces: Tear the removed bread into bite-sized pieces and spread on one half of the baking sheet. Drizzle with olive oil and toss to coat. Season with a pinch of salt. Set aside.
  4. Make the Buffalo chicken dip: In a large mixing bowl, combine the softened cream cheese, Buffalo wing sauce, and ranch dressing. Mix with a spatula until smooth and well combined, about 2 minutes.
  5. Add the chicken and cheese: Fold in the shredded chicken, 3/4 cup of the cheddar cheese, and the mozzarella cheese. Add the garlic powder and onion powder. Mix until evenly distributed.
  6. Fill the bread bowl: Spoon the Buffalo chicken dip into the hollowed-out bread bowl, packing it down gently. Leave about 1/4 inch of space at the top. Sprinkle the remaining 1/4 cup of cheddar cheese on top.
  7. Brush with butter: In a small bowl, combine the melted butter with a pinch of garlic powder. Using a pastry brush, generously brush the outside of the bread bowl and the bread lid.
  8. Bake: Place the filled bread bowl on the baking sheet next to the reserved bread pieces. Bake for 18-22 minutes, or until the dip is hot and bubbly and the cheese on top is melted and slightly golden. If the bread browns too quickly, tent loosely with aluminum foil.
  9. During the last 5 minutes of baking, push the bread pieces around to ensure even toasting. They should be golden and crispy when done.
  10. Garnish and serve: Let cool for 5 minutes. Sprinkle with fresh chopped parsley or green onions. Place the bread lid on top at a slight angle for presentation. Serve immediately with the toasted bread pieces and additional dippers like celery sticks, carrot sticks, or tortilla chips.

Notes

For best results, use room temperature cream cheese to avoid lumps. Rotisserie chicken works great for the shredded chicken. If using a softer bread, bake the hollowed-out bowl for 5 minutes before filling to help it hold its shape. The dip can be prepared up to 24 hours in advance and stored in the refrigerator.

Nutrition

Keywords: Buffalo chicken dip, bread bowl, game day appetizer, party dip, Buffalo chicken, sourdough bread bowl, Super Bowl recipe

Find it online: https://bakebelle.com/easy-buffalo-chicken-dip-bread-bowl-perfect-for-game-day/