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Wholesome Buffalo Chicken Dip Stuffed Bread Bowl

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A creamy, spicy buffalo chicken dip baked inside a crispy sourdough bread bowl. Made lighter with cottage cheese, this crowd-pleasing appetizer is perfect for game days or cozy nights.

Ingredients

Scale
  • 2 cups cooked shredded chicken (rotisserie chicken works great, or use leftover grilled chicken)
  • 8 oz cream cheese, softened
  • 1 cup cottage cheese (small-curd is best; blend it in a food processor for ultra-smooth texture)
  • 1/2 cup buffalo sauce (like Frank’s RedHot)
  • 1 cup shredded cheddar cheese (sharp cheddar adds the most flavor)
  • 1/4 cup plain Greek yogurt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and pepper to taste
  • 1 large round sourdough loaf (about 8–10 inches wide)
  • 2 tablespoons melted butter (or olive oil for dairy-free)
  • 1/2 teaspoon garlic powder (for brushing on the bread)
  • 2 tablespoons chopped fresh chives or green onions (optional garnish)
  • Extra shredded cheddar for topping (optional)
  • Celery sticks and carrot sticks for dipping (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  2. Blend the cottage cheese: Add the cottage cheese to your food processor or blender. Blend for about 30 seconds until completely smooth and creamy. Set aside.
  3. Mix the dip base: In a large mixing bowl, combine the softened cream cheese, blended cottage cheese, buffalo sauce, Greek yogurt, garlic powder, onion powder, and a pinch of salt and pepper. Stir until well incorporated.
  4. Fold in the chicken and cheese: Add the shredded chicken and 3/4 cup of the shredded cheddar. Fold gently until the chicken is evenly coated. Taste and adjust seasoning.
  5. Prepare the bread bowl: Using a sharp knife, cut a circle about 2 inches from the edge of the bread loaf. Remove the top, then carefully hollow out the inside, leaving a 1-inch thick shell. Tear the removed bread into bite-sized pieces for dipping. Brush the inside of the bread bowl with the melted butter mixed with garlic powder.
  6. Fill the bread bowl: Spoon the buffalo chicken mixture into the hollowed bread bowl, packing it gently. Top with the remaining 1/4 cup shredded cheddar. Place the bread bowl on the prepared baking sheet.
  7. Bake: Bake for 20-25 minutes, until the dip is bubbly and the cheese on top is golden brown. If the bread starts browning too quickly, tent it loosely with aluminum foil for the last 10 minutes.
  8. Rest and serve: Let the bread bowl cool for 5 minutes before serving. Serve with the reserved bread pieces, celery sticks, and carrot sticks.

Notes

Don’t skip blending the cottage cheese for the creamiest texture. Use room temperature cream cheese for easier mixing. Let the dip rest for 5 minutes after baking to set. For a milder version, use half buffalo sauce and half ranch dressing.

Nutrition

Keywords: buffalo chicken dip, bread bowl, game day appetizer, cottage cheese, sourdough, healthy buffalo dip

Find it online: https://zestynora.com/wholesome-buffalo-chicken-dip-stuffed-bread-bowl/