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The Ultimate Buffalo Chicken Dip Stuffed Bread Bowl

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A creamy, spicy, and cheesy buffalo chicken dip baked inside a crusty sourdough bread bowl. Perfect for game day or parties, this indulgent appetizer features a garlic butter-toasted bread bowl that stays crisp and holds up to the rich filling.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 8 ounces cream cheese, softened
  • 1/2 cup buffalo wing sauce
  • 1/2 cup ranch dressing
  • 1 1/2 cups shredded sharp cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons unsalted butter
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 large round sourdough bread loaf (about 1.5 pounds)
  • 2 tablespoons unsalted butter, melted (for bread bowl)
  • 1 pinch garlic powder (for bread bowl)
  • 1 tablespoon chopped fresh parsley (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Position a rack in the center of the oven.
  2. Prepare the bread bowl: Using a serrated knife, cut a circle about 2 inches from the edge of the top of the bread loaf. Cut at a slight angle to create a lid that fits snugly. Gently pull the lid off and set aside. Using your hands or a spoon, pull out the soft bread from the inside, leaving a 1-inch thick wall all around. Reserve the bread pieces for dipping or toasting.
  3. Toast the bread bowl: Place the hollowed bread bowl and the lid on a baking sheet. Brush the inside of the bowl and the cut side of the lid with the melted butter mixed with a pinch of garlic powder. Bake for 8-10 minutes, until the inside is lightly golden and dry to the touch. Set aside to cool slightly.
  4. Make the filling: While the bread bowl toasts, heat a large skillet over medium heat. Add the shredded chicken, buffalo wing sauce, and 2 tablespoons of butter. Stir and cook for 2 minutes until the chicken is coated and warmed through.
  5. Add the cream cheese: Reduce the heat to low. Add the softened cream cheese, ranch dressing, garlic powder, and onion powder. Stir constantly until the cream cheese is fully melted and the mixture is smooth and creamy, about 3-4 minutes.
  6. Stir in the cheeses: Remove the skillet from the heat. Add 1 cup of the shredded cheddar and all of the mozzarella. Stir until the cheeses are melted and fully incorporated. Taste and adjust with salt and pepper if needed.
  7. Fill the bread bowl: Spoon the buffalo chicken dip into the toasted bread bowl, mounding it slightly on top. Sprinkle the remaining 1/2 cup of cheddar cheese over the top.
  8. Bake the stuffed bread bowl: Place the filled bread bowl on the baking sheet. Bake uncovered for 15-18 minutes, until the cheese on top is melted and bubbly and the edges of the bread are deep golden brown. If the top is browning too quickly, tent the bread bowl loosely with aluminum foil for the last 5 minutes.
  9. Add the lid and rest: Remove the baking sheet from the oven. Place the toasted bread lid on top of the dip at a slight angle. Let the bread bowl rest for 5 minutes before serving.
  10. Garnish and serve: Sprinkle fresh parsley over the top for color. Serve the bread bowl on a large platter surrounded by extra bread cubes, tortilla chips, celery sticks, and carrot sticks.

Notes

Toasting the inside of the bread bowl with garlic butter creates a barrier that prevents sogginess. Use room temperature cream cheese for smooth melting. Shred your own cheese for best results. The dip can be prepared up to 2 days ahead and refrigerated; add 5-7 minutes to baking time if starting cold.

Nutrition

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

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