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Best Buffalo Chicken Dip Stuffed Bread Bowl – Easy Snack

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This isn’t just another dip recipe. It’s the kind of appetizer that disappears before you even set it down. The creamy, spicy, tangy buffalo chicken filling gets baked inside a round sourdough loaf until everything is bubbly and the bread gets all toasty and crisp around the edges.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (about 2 medium chicken breasts or 1 rotisserie chicken)
  • 8 oz cream cheese, softened
  • 1/2 cup buffalo wing sauce (like Frank’s RedHot)
  • 1/2 cup ranch dressing
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/4 cup crumbled blue cheese (optional)
  • 2 green onions, thinly sliced
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1 large round sourdough bread loaf (about 1.5 lbs)
  • 2 tbsp unsalted butter, melted
  • Extra shredded cheese for topping (a handful of cheddar or Monterey Jack)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Prepare the chicken. If using raw chicken breasts, season them with salt and pepper and bake at 375°F for 20-25 minutes, or until cooked through. Let them cool slightly, then shred with two forks. Alternatively, pick the meat from a rotisserie chicken. You want about 2 cups of shredded chicken.
  3. Soften the cream cheese. Let the cream cheese sit at room temperature for at least 30 minutes, or microwave it in 10-second intervals until it’s soft and spreadable.
  4. Mix the dip filling. In a large mixing bowl, combine the softened cream cheese, buffalo wing sauce, ranch dressing, garlic powder, and onion powder. Beat with an electric hand mixer on medium speed until smooth and well combined.
  5. Fold in the chicken and cheeses. Add the shredded chicken, 3/4 cup of the cheddar cheese, 3/4 cup of the Monterey Jack cheese, and the crumbled blue cheese (if using). Fold everything together with a rubber spatula until evenly distributed. Stir in the sliced green onions.
  6. Prepare the bread bowl. Using a serrated knife, carefully cut a circle about 2 inches from the edge of the top of the bread loaf. Remove the top piece and set it aside. Then, use your hands or a spoon to hollow out the inside of the loaf, leaving a 1-inch thick wall all around. Save the bread pieces you pull out.
  7. Brush with butter. Brush the inside of the hollowed bread bowl with the melted butter.
  8. Fill the bowl. Spoon the prepared buffalo chicken dip into the hollowed bread bowl, packing it in gently. Mound it slightly on top. Sprinkle the remaining 1/4 cup of cheddar cheese and 1/4 cup of Monterey Jack cheese over the top of the dip.
  9. Bake. Place the filled bread bowl on the prepared baking sheet. Bake for 25-30 minutes, or until the dip is hot and bubbly and the cheese on top is melted and lightly golden. If the bread edges are browning too quickly, tent the loaf loosely with aluminum foil for the last 10 minutes.
  10. Toast the bread pieces. While the dip bakes, cut the reserved bread top and the inner bread pieces into 1-inch cubes. Spread them on a separate baking sheet and toast in the oven for 5-7 minutes, or until lightly golden and crisp.
  11. Rest and serve. Let the stuffed bread bowl rest for 5 minutes before serving. Serve immediately with the toasted bread cubes, and maybe some extra celery sticks and carrot sticks on the side.

Notes

Don’t overstuff the bread bowl; leave about half an inch at the top. Use room temperature cream cheese for smooth blending. Toast bread pieces separately for crunchy dippers. Watch the bread bowl closely as edges can burn quickly; tent with foil if needed.

Nutrition

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

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