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Easy Ultimate Buffalo Chicken Dip Stuffed Bread Bowl

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This isn’t just another dip. This is a full-on, pull-apart, cheesy, spicy, glorious bread bowl situation that takes the classic game day dip and stuffs it inside a sourdough loaf, so every single bite comes with a hunk of toasty bread.

Ingredients

Scale
  • 1 large round sourdough bread bowl (about 1.5 lbs)
  • 2 cups cooked, shredded chicken
  • 8 oz cream cheese, softened
  • 1/2 cup buffalo wing sauce
  • 1/2 cup ranch dressing or blue cheese dressing
  • 1 cup shredded sharp cheddar cheese
  • 1/2 cup crumbled blue cheese (optional)
  • 1/4 cup chopped green onions
  • 1 tablespoon butter, melted
  • Optional for serving: Extra buffalo sauce, ranch dressing, celery sticks, carrot sticks, tortilla chips, and extra bread cubes

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. 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. Cut at a slight angle to create a ‘lid.’ Gently lift off the top and set it aside. Reach inside and pull out the soft bread from the center, leaving a 1-inch thick shell. Save all bread pieces; tear them into bite-sized chunks and place on a baking sheet.
  3. Toast the bread chunks. Drizzle with a little olive oil and a pinch of salt. Toss to coat. Bake for 8-10 minutes, or until lightly golden and crispy.
  4. Make the dip filling. In a large mixing bowl, combine the softened cream cheese, buffalo wing sauce, and ranch dressing. Mix with a spatula until completely smooth and well combined.
  5. Add the main ingredients. Fold in the shredded chicken, 3/4 cup of the shredded cheddar cheese, the crumbled blue cheese (if using), and the chopped green onions. Stir until everything is evenly coated. Season with a pinch of salt and pepper.
  6. Stuff the bread bowl. Spoon the buffalo chicken mixture into the hollowed-out bread bowl, mounding it slightly on top.
  7. Top with remaining cheese. Sprinkle the remaining 1/4 cup of shredded cheddar cheese over the top.
  8. Brush the crust. Using a pastry brush, brush the outside of the bread bowl (and the lid) with the melted butter.
  9. Bake. Place the stuffed bread bowl on a prepared baking sheet. 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 is browning too quickly, tent it loosely with foil.
  10. Rest and serve. Carefully remove from the oven. Let it rest for 5-10 minutes before serving. Place the toasted bread chunks and the bread lid around the bowl, along with any extra celery, carrots, or chips.

Notes

Don’t over-hollow the bread bowl; leave at least a 1-inch wall. Toast bread chunks to prevent sogginess. Use room temperature cream cheese for a smooth filling. Let the bread bowl rest for 5-10 minutes after baking to allow the filling to set. Watch the oven to prevent burning; tent with foil if needed.

Nutrition

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

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