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Perfect Buffalo Chicken Dip Stuffed Bread Bowl

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A creamy, spicy buffalo chicken dip baked inside a hollowed-out sourdough bread bowl, creating a self-contained appetizer where the bread soaks up the flavors and becomes part of the dish.

Ingredients

Scale
  • 2 cans (12.5 oz each) chunk chicken breast, drained
  • 8 oz cream cheese, softened to room temperature
  • 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, thinly sliced
  • 1 large round sourdough bread loaf (about 1.5 lbs)
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line a baking sheet with parchment paper or aluminum foil for easy cleanup.
  2. Using a serrated bread knife, carefully cut the top third off the round bread loaf. Set the top aside—this becomes your ‘lid’ for dipping later. Using your hands or a small spoon, gently pull out the soft interior bread, leaving about a 1-inch thick wall all around. Save the removed bread pieces for dipping or making croutons later.
  3. In a small bowl, mix the 2 tablespoons of melted butter with 1/2 teaspoon garlic powder. Using a pastry brush, brush the inside and the cut edges of the bread bowl with this mixture. Also brush the cut side of the top piece.
  4. If you forgot to take the cream cheese out of the fridge earlier, microwave it in 10-second intervals until it is soft but not hot. You want it to be room temperature and spreadable.
  5. In a large mixing bowl, combine the softened cream cheese, drained canned chicken, buffalo wing sauce, ranch dressing, and half of the shredded cheddar cheese (1/2 cup). If using blue cheese, add it now. Mix until everything is well combined. The mixture should be thick and creamy, with no visible streaks of cream cheese.
  6. Spoon the buffalo chicken dip mixture into the hollowed-out bread bowl. Pack it in gently but firmly, mounding it slightly above the rim of the bread.
  7. Sprinkle the remaining 1/2 cup of shredded cheddar cheese evenly over the top of the dip.
  8. Place the filled bread bowl on the prepared baking sheet. Arrange the reserved bread pieces and the top lid around it on the sheet. Bake for 20-25 minutes, until the cheese on top is melted and bubbly and the dip is hot throughout. You will know it is ready when you see the edges of the bread turning golden brown and the dip is bubbling slightly around the sides.
  9. If the top is browning too quickly before the dip is heated through, loosely tent the bread bowl with aluminum foil for the last 5-10 minutes of baking.
  10. Remove from the oven and let it cool for 5 minutes. Sprinkle the sliced green onions over the top. Serve immediately with the reserved bread pieces and lid for dipping.

Notes

For a less soggy bread bowl, brush the inside with garlic butter and optionally bake the empty bread bowl for 5 minutes at 350°F before filling. Let the dip rest for 5 minutes after baking to set. Use block cream cheese for a thicker dip.

Nutrition

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

Find it online: https://freshforkful.com/perfect-buffalo-chicken-dip-stuffed-bread-bowl/