Buffalo Chicken Dip Bread Bowl (Print View)
Creamy, spicy buffalo chicken baked in a sourdough bread bowl for sharing.
# What You'll Need:
→ Bread Bowl
01 - 1 large round sourdough bread loaf (about 1 lb)
→ Chicken & Dip
02 - 2 cups cooked chicken breast, shredded
03 - 8 oz cream cheese, softened
04 - 1/2 cup hot buffalo wing sauce
05 - 1/2 cup ranch dressing or blue cheese dressing
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup crumbled blue cheese (optional)
08 - 1/2 cup shredded cheddar cheese
09 - 1/4 cup chopped green onions
→ For Serving
10 - Celery sticks
11 - Carrot sticks
12 - Tortilla chips
13 - Reserved bread cubes
# Method:
01 - Preheat oven to 350°F.
02 - Slice the top off the sourdough loaf and hollow out the center, leaving a 1-inch thick shell. Reserve the removed bread for dipping.
03 - In a large bowl, combine the shredded chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, mozzarella, blue cheese (if using), cheddar, and most of the green onions. Mix until well blended.
04 - Spoon the mixture into the hollowed-out bread bowl. Place the bread bowl on a baking sheet.
05 - Bake for 25–30 minutes, until the dip is hot and bubbly and the cheese is melted.
06 - Sprinkle with remaining green onions. Serve hot with celery, carrots, tortilla chips, and reserved bread cubes for dipping.
# Insider Tips:
01 -
- The crusty bread bowl soaks up all that spicy, creamy goodness as it bakes
- Everything cooks in one vessel meaning less cleanup and more time with friends
02 -
- Don't hollow out the bread too thin or it might split in the oven
- Let the cream cheese soften completely to avoid any stubborn lumps in your dip
03 -
- Place your bread bowl on parchment paper for easy cleanup if any cheese bubbles over
- Tent with foil if the bread browns too quickly before the dip is hot through