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Crispy Buffalo Chicken Dip Stuffed Bread Bowl

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A hearty and flavorful appetizer featuring a creamy, spicy buffalo chicken dip stuffed inside a toasted sourdough bread bowl, topped with crispy fried chicken and melted cheese.

Ingredients

Scale
  • 2 blocks (16 oz total) block cream cheese, softened to room temperature
  • 1/2 cup Frank’s RedHot or preferred buffalo wing sauce
  • 1/2 cup full-fat ranch dressing
  • 1/2 cup sour cream, room temperature
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 2 large chicken breasts, cooked and shredded
  • 2 tablespoons cornstarch
  • Vegetable oil (for shallow frying)
  • 2 cups shredded low-moisture part-skim mozzarella cheese
  • 1 cup shredded sharp cheddar cheese
  • 1/4 cup sliced green onions
  • 1/4 cup blue cheese crumbles (optional)
  • 1 large round sourdough loaf (day-old or slightly stale)
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 375°F (190°C). Slice off the top third of the sourdough loaf to create a lid.
  2. Carefully cut around the inside perimeter of the loaf, leaving about 1 inch of bread on the bottom and sides. Remove the soft interior bread.
  3. Place the hollowed loaf on a baking sheet and brush the inside generously with melted butter.
  4. Toast the inside of the bowl for 10 minutes until golden, then remove and set aside.
  5. Pat the cooked, shredded chicken dry with paper towels and toss with cornstarch.
  6. Heat about 1/4 inch of oil in a cast-iron skillet over medium-high heat. Fry the chicken in batches for 2-3 minutes per side until golden and crispy. Remove to a paper towel-lined plate.
  7. In a large bowl, beat the softened cream cheese until smooth. Add ranch dressing, sour cream, hot sauce, garlic powder, and onion powder. Mix until creamy.
  8. Spoon the creamy chicken mixture into the toasted bread bowl and spread evenly.
  9. Sprinkle shredded mozzarella and cheddar cheese over the top.
  10. Bake for 15-20 minutes until the cheese is bubbly and starting to brown.
  11. Remove from oven and immediately sprinkle crispy fried chicken pieces, blue cheese crumbles, and green onions on top.
  12. Serve immediately while hot.

Notes

Ensure cream cheese is at room temperature to avoid lumps. Toasting the bread bowl with butter creates a moisture barrier to prevent sogginess. For a vegetarian option, substitute chicken with crispy fried cauliflower florets. Store dip and bread separately; dip can be refrigerated for 3 days or frozen for 2 months.

Nutrition

Keywords: buffalo chicken dip, bread bowl, sourdough, game day food, party appetizer, crispy chicken, comfort food

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