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Easy Buffalo Chicken Dip in a Bread Bowl Recipe

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This creamy, spicy buffalo chicken dip is baked inside a sourdough bread bowl, creating an edible vessel that soaks up all the buttery hot sauce goodness. Perfect for game day, potlucks, and casual get-togethers, it’s a one-dish wonder that stays hot longer and disappears fast.

Ingredients

Scale
  • 2 cups cooked, shredded chicken
  • 8 ounces cream cheese, softened
  • 1/2 cup buffalo wing sauce
  • 1/2 cup ranch dressing
  • 1 cup shredded cheddar cheese, divided
  • 1/4 cup crumbled blue cheese (optional)
  • 2 green onions, sliced
  • 1 large round sourdough bread loaf (about 1 to 1.5 pounds)
  • 2 tablespoons melted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the middle of the oven.
  2. Prepare the bread bowl: Place the sourdough loaf on a cutting board. Using a serrated knife, cut a circle about 2 inches from the edge of the top of the loaf. Cut at a slight angle inward so the top piece comes off like a lid. Set the lid aside. Using your hands or a small spoon, pull out the soft bread from inside the loaf, leaving about a 1-inch thick wall all around. Save the removed bread for dipping.
  3. Brush the inside with melted butter: Melt 2 tablespoons of butter. Using a pastry brush, coat the entire inside of the bread bowl, including the walls and bottom. Place the bread bowl on a baking sheet.
  4. Mix the dip filling: In a medium mixing bowl, combine the softened cream cheese, shredded chicken, buffalo wing sauce, ranch dressing, half of the shredded cheddar cheese, and half of the sliced green onions. If using blue cheese crumbles, add them now. Stir until well combined.
  5. Stuff the bread bowl: Spoon the dip mixture into the hollowed-out bread bowl. Pack it in gently but firmly, mounding slightly on top.
  6. Top with remaining cheese: Sprinkle the remaining half cup of shredded cheddar cheese over the top of the dip.
  7. Bake for 25 to 30 minutes: Place the baking sheet with the bread bowl in the preheated oven. Bake until the dip is hot and bubbly and the cheese on top is melted and starting to brown. If the bread edges are browning too quickly, tent the bowl loosely with foil after 15 minutes.
  8. Add the lid and garnish: During the last 5 minutes of baking, place the bread lid on the baking sheet alongside the bowl to warm through. When done, remove from the oven, place the lid on top at an angle, and sprinkle the remaining sliced green onions over the dip.
  9. Let it rest for 5 minutes before serving.

Notes

Don’t over-hollow the bread bowl—leave at least a 1-inch thick wall. Room temperature cream cheese is essential for a smooth dip. If the bread lid gets soft, toast it separately for 8-10 minutes at 350°F for extra crunch. The dip can be made a day ahead and stuffed into the bread bowl just before baking.

Nutrition

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

Find it online: https://crispcraving.com/easy-buffalo-chicken-dip-in-a-bread-bowl-recipe/