Description

This Ultimate Buffalo Chicken Dip Stuffed Bread Bowl is a creamy, spicy, and cheesy appetizer baked inside a warm, buttery sourdough bread bowl. It’s a one-dish wonder that’s perfect for game days, parties, and gatherings, with an edible bowl that’s as delicious as the dip itself.

Ingredients

Scale

2 cups cooked, shredded chicken (about 2 large breasts or rotisserie chicken)
8 ounces cream cheese, softened to room temperature
1/2 cup buffalo wing sauce (preferably Frank’s RedHot Original)
1/2 cup blue cheese dressing (or ranch dressing)
1 1/2 cups sharp cheddar cheese, shredded and divided (1 cup for filling, 1/2 cup for topping)
1/2 cup mozzarella cheese, shredded
2 green onions, thinly sliced
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
1 large round sourdough boule (about 1.5 to 2 pounds)
2 tablespoons unsalted butter, melted
1/2 teaspoon garlic powder (for butter mixture)
Fresh parsley or chives, chopped (for garnish, optional)
Extra bread cubes (from the top of the boule, toasted)
Celery sticks and carrot sticks (for serving)
Additional buffalo sauce (for serving, optional)

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil or parchment paper.
In a large mixing bowl, combine the softened cream cheese, buffalo wing sauce, and blue cheese dressing. Stir until smooth.
Add the shredded chicken, 1 cup of shredded cheddar, mozzarella, sliced green onions, garlic powder, and black pepper. Mix until evenly combined.
Using a serrated knife, cut a circle out of the top of the sourdough boule, about 2 inches from the edge, to create a lid. Remove the top and set aside.
Carefully hollow out the inside of the bread, leaving a 1-inch thick wall all around. Tear the removed bread into bite-sized chunks and set aside for toasting.
In a small bowl, mix the melted butter with 1/2 teaspoon garlic powder. Brush the entire inside of the hollowed bread bowl with this mixture. Also brush the cut edge of the lid and the top rim of the bowl.
Spoon the buffalo chicken dip filling into the hollowed bread bowl, packing it down gently. Sprinkle the remaining 1/2 cup of shredded cheddar evenly over the top.
Place the bread lid on top (or alongside on the baking sheet). Place the stuffed bread bowl on the prepared baking sheet.
Bake at 350°F for 25-30 minutes, or until the dip is hot and bubbly and the cheese is melted and starting to brown. If the bread browns too quickly, tent loosely with aluminum foil for the last 10 minutes.
While the bread bowl bakes, spread the reserved bread chunks on the baking sheet and toast for 8-10 minutes, until golden and crisp.
Remove from the oven and let rest for 5 minutes. Remove the lid, sprinkle with fresh parsley or chives, and serve immediately with toasted bread chunks, celery sticks, and carrot sticks.

Notes

For best results, use room temperature cream cheese to avoid lumps. Brush the inside of the bread bowl with melted butter to prevent sogginess. Toast bread chunks separately for crispy dippers. Let the bread bowl rest for 5 minutes after baking to allow the dip to set.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Appetizer
Cuisine: American

Nutrition

Serving Size: 1/2 cup of dip (with
Calories: 400
Sugar: 2
Sodium: 850
Fat: 30
Saturated Fat: 15
Carbohydrates: 9
Fiber: 1
Protein: 23

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