Print

Easy Ultimate Buffalo Chicken Dip Stuffed Bread Bowl

buffalo chicken dip stuffed bread bowl - featured image
Print Recipe

This Ultimate Buffalo Chicken Dip Stuffed Bread Bowl is an experience—creamy, spicy, crave-worthy buffalo chicken dip baked inside a crusty sourdough bread bowl. Every scoop gives you dip and bread, making it the perfect shareable centerpiece for any gathering.

Ingredients

Scale
  • 1 large round sourdough bread loaf (about 1.5 pounds)
  • 2 tablespoons unsalted butter, melted
  • 1 clove garlic, minced
  • 1 ½ cups cooked, shredded chicken (about 2 medium chicken breasts or 3 thighs)
  • 8 ounces cream cheese, softened
  • ½ cup ranch dressing (or blue cheese dressing)
  • ½ cup buffalo wing sauce (like Frank’s RedHot)
  • 1 ½ cups shredded sharp cheddar cheese, divided
  • ½ cup shredded mozzarella cheese
  • 2 green onions, thinly sliced
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika

Instructions

  1. Preheat your oven to 375°F (190°C). Using a serrated knife, cut a circle out of the top of the sourdough loaf, about 1 to 1.5 inches from the edge. Set the ‘lid’ aside.
  2. Gently pull out the soft bread from the inside of the loaf, leaving a wall about ¾ to 1 inch thick all around. Save the removed bread for toasting.
  3. In a small bowl, mix the melted butter and minced garlic. Brush the inside of the bread bowl and the cut side of the lid with this mixture.
  4. In a large skillet or saucepan over medium heat, add the softened cream cheese. Stir occasionally until it starts to soften, then pour in the ranch dressing and buffalo wing sauce. Stir continuously until the cream cheese is completely melted and the mixture is smooth (about 3-4 minutes).
  5. Reduce heat to low. Add the shredded chicken, 1 cup of the shredded cheddar cheese, the mozzarella cheese, half of the sliced green onions, garlic powder, and smoked paprika. Stir until the cheese is melted and the chicken is evenly coated.
  6. Spoon the hot dip mixture into the hollowed-out bread bowl. Smooth the top with the back of a spoon.
  7. Sprinkle the remaining ½ cup of shredded cheddar cheese evenly over the top of the dip.
  8. Place the filled bread bowl on a rimmed baking sheet. Put the buttered lid on the baking sheet next to the bowl. Bake for 20-25 minutes, or until the dip is hot and bubbly and the cheese on top is melted and starting to brown. If the top browns too quickly, tent loosely with aluminum foil for the last 10 minutes.
  9. Remove from the oven and let rest for 5-10 minutes. Sprinkle the remaining sliced green onions over the top before serving.

Notes

Let the dip rest for 5-10 minutes after baking to allow it to set up. Toast the removed bread pieces with garlic butter for extra dippers. For a milder dip, use mild buffalo sauce or increase ranch dressing. For a spicier version, add pickled jalapeños or use spicy buffalo sauce.

Nutrition

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

Find it online: https://platebelle.com/easy-ultimate-buffalo-chicken-dip-stuffed-bread-bowl/