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Perfect Buffalo Chicken Dip Stuffed Bread Bowl: Easy Game Day Recipe

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This Perfect Buffalo Chicken Dip Stuffed Bread Bowl is a crowd-pleasing appetizer featuring creamy, spicy, cheesy buffalo chicken dip baked inside a crusty sourdough bread bowl. Toasting the bread bowl before filling ensures a crispy, non-soggy texture in every bite.

Ingredients

Scale
  • 1 large round loaf of sourdough or crusty bread (about 1.5 lbs or 680g)
  • 3 tablespoons (42g) unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 2 cups (about 340g) cooked, shredded chicken (rotisserie chicken works great)
  • 8 ounces (226g) cream cheese, softened
  • 1/2 cup (120ml) buffalo wing sauce (recommend Frank’s RedHot)
  • 1/2 cup (120ml) ranch dressing or blue cheese dressing
  • 1 cup (120g) shredded cheddar cheese, divided
  • 1/2 cup (60g) shredded mozzarella cheese
  • 2 green onions, thinly sliced, plus more for garnish
  • 1/2 teaspoon celery salt
  • Extra celery sticks and carrot sticks for serving
  • Extra buffalo sauce for drizzling
  • Fresh parsley or chives for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper or aluminum foil.
  2. Using a sharp serrated knife, cut a circle about 3-4 inches in diameter from the top of the bread loaf. Remove the top piece and set it aside. Carefully hollow out the inside of the bread, leaving about a 1-inch thick wall all around. Tear the removed bread into 1-inch pieces and set them aside with the top piece.
  3. In a small bowl, mix the melted butter, garlic powder, and onion powder. Brush the inside of the hollowed bread bowl and the cut side of the top piece with the butter mixture. Place the bread bowl, top piece (cut side up), and torn bread pieces on the prepared baking sheet. Bake for 8-10 minutes, until lightly golden and crispy.
  4. While the bread is toasting, combine the softened cream cheese, buffalo wing sauce, ranch dressing, half of the shredded cheddar cheese, all of the mozzarella cheese, green onions, and celery salt in a medium mixing bowl. Stir until well combined.
  5. Add the shredded chicken to the cream cheese mixture and fold gently until the chicken is evenly coated.
  6. Remove the toasted bread bowl from the oven. Spoon the buffalo chicken dip mixture into the hollowed bread bowl, packing it in gently. Top with the remaining shredded cheddar cheese.
  7. Place the filled bread bowl back on the baking sheet (without the top piece). Bake for 15-20 minutes, until the dip is hot and bubbly and the cheese on top is melted and starting to turn golden brown.
  8. Carefully remove the bread bowl from the oven. Place the toasted top piece on the bread bowl at a slight angle. Garnish with extra green onions and a drizzle of buffalo sauce if desired. Arrange the toasted bread pieces and extra veggies around the bread bowl on the serving platter.

Notes

Don’t skip toasting the bread bowl—it prevents sogginess. Use room temperature cream cheese for a smooth dip. Shred your own cheese for best melting. Adjust spice level by starting with less buffalo sauce. For extra crispy bread pieces, toast them for an additional 2-3 minutes while the filled bread bowl bakes.

Nutrition

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

Find it online: https://siennaspoon.com/perfect-buffalo-chicken-dip-stuffed-bread-bowl-easy-game-day-recipe/