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Creamy Buffalo Chicken Dip Stuffed Bread Bowl

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A creamy, spicy buffalo chicken dip baked inside a hollowed-out sourdough bread bowl, creating the perfect combination of crispy bread edges and creamy filling. Ready in just 30 minutes, this crowd-pleasing appetizer is ideal for game day, parties, or any gathering.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works perfectly, or use canned chicken in a pinch)
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup buffalo wing sauce (preferably Frank’s RedHot)
  • 1/2 cup ranch dressing (or blue cheese dressing)
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup crumbled blue cheese (optional)
  • 2 green onions, thinly sliced (plus more for garnish)
  • 1 large round sourdough bread loaf (about 8–9 inches in diameter)
  • 3 tablespoons salted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Fresh parsley for garnish (optional)

Instructions

  1. Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
  2. Prepare the bread bowl: Using a sharp knife, cut a circle about 2 inches from the edge of the bread loaf, cutting about 2 inches deep and angling the knife slightly inward to create a lid. Gently remove the top and set aside. Hollow out the soft bread from the center, leaving a 1-inch thick wall all around. Tear or cut the removed bread into bite-sized pieces and set aside on the baking sheet.
  3. Make the butter mixture: In a small bowl, combine melted butter, garlic powder, and onion powder. Brush the inside of the bread bowl, the lid, and the bread pieces with this mixture.
  4. Make the dip filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy, about 30 seconds. Add buffalo wing sauce and ranch dressing, and mix until combined. Fold in shredded chicken, 3/4 cup cheddar cheese, mozzarella cheese, crumbled blue cheese (if using), and sliced green onions until well combined.
  5. Fill the bread bowl: Spoon the dip mixture into the hollowed-out bread bowl, packing it gently. Sprinkle remaining 1/4 cup cheddar cheese on top. Place the lid on the bread bowl at a slight angle or set it next to the bowl on the baking sheet.
  6. Bake: Place the filled bread bowl on the prepared baking sheet, surrounded by the buttered bread pieces. Bake for 20-25 minutes, until the dip is hot and bubbly and the cheese on top is melted and golden. If the bread bowl browns too quickly, tent loosely with aluminum foil for the last 5-10 minutes.
  7. Serve: Remove from oven and let rest for 5 minutes. Garnish with additional sliced green onions and fresh parsley if desired. Serve immediately with toasted bread pieces, crackers, celery sticks, or carrot sticks.

Notes

Don’t skip softening the cream cheese to avoid lumps. Aim for about 1-inch thick bread walls to prevent collapse. Let the dip rest for 5 minutes before serving to allow the filling to set slightly. For a spicier version, add extra buffalo sauce and cayenne pepper. For a milder version, reduce buffalo sauce to 1/4 cup and add extra ranch dressing. Leftover dip can be refrigerated for up to 3 days and reheated in the microwave or oven.

Nutrition

Keywords: buffalo chicken dip, bread bowl, game day appetizer, party dip, creamy buffalo dip, 30-minute recipe, rotisserie chicken

Find it online: https://tinastirs.com/creamy-buffalo-chicken-dip-stuffed-bread-bowl-easy-30-minute-recipe/