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Ultimate Buffalo Chicken Dip Stuffed Bread Bowl – Easy Party Appetizer Recipe

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This Ultimate Buffalo Chicken Dip Stuffed Bread Bowl is the ultimate party appetizer—creamy, spicy Buffalo chicken dip baked inside a hollowed-out sourdough bread bowl, with buttery, toasted bread pieces for dipping. It’s an all-in-one, crowd-pleasing dish that disappears before the game even starts.

Ingredients

Scale
  • 1 large round sourdough bread loaf (about 1.5 to 2 pounds)
  • 3 tablespoons unsalted butter, melted
  • 1 clove garlic, minced
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)
  • 2 cups cooked chicken, shredded
  • 8 ounces cream cheese, softened
  • 1/2 cup buffalo wing sauce (e.g., Frank’s RedHot Original)
  • 1/2 cup ranch dressing
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/4 cup crumbled blue cheese (optional)
  • 2 green onions, sliced thin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the center of the oven. Line a baking sheet with parchment paper or foil.
  2. Using a serrated knife, cut a thin slice off the top of the sourdough loaf—about 1/2 inch thick. Set the top aside. Gently pull out the soft bread from the inside of the loaf, leaving a 1-inch thick shell all around. Tear the removed bread into bite-sized pieces and place them on the baking sheet around the bread bowl.
  3. In a small saucepan over low heat, melt the butter. Add the minced garlic and stir for about 30 seconds until fragrant. Remove from heat. Brush the inside of the bread bowl and the cut side of the top with the garlic butter. Drizzle any remaining butter over the bread pieces on the baking sheet.
  4. Place the bread bowl and bread pieces in the oven for 5 minutes to toast slightly. Remove from the oven and set aside.
  5. In a large mixing bowl, combine the softened cream cheese, buffalo wing sauce, ranch dressing, garlic powder, and black pepper. Stir until smooth and well combined. Fold in the shredded chicken, 3/4 cup of the cheddar cheese, 3/4 cup of the mozzarella cheese, and the crumbled blue cheese if using. Save the remaining cheese for topping.
  6. Spoon the dip mixture into the hollowed-out bread bowl, pressing it down gently to fill all the gaps. It should be slightly mounded on top. Sprinkle the reserved cheddar and mozzarella cheese over the dip, covering it completely.
  7. Place the filled bread bowl on the baking sheet (with the bread pieces around it). Bake for 20-25 minutes, or until the dip is hot and bubbly and the cheese on top is melted and golden. If the bread bowl edges are browning too quickly, tent loosely with aluminum foil for the last 10 minutes.
  8. Remove from the oven and let it rest for 5 minutes. Sprinkle with sliced green onions and fresh parsley. Replace the bread top at a jaunty angle for presentation, or leave it off.
  9. Serve immediately with the toasted bread pieces arranged around the bread bowl.

Notes

Toast the bread bowl for 5 minutes before adding the dip to prevent sogginess. Use room temperature cream cheese for a smooth texture. Shred your own cheese for better melting. If the bread bowl edges brown too quickly, tent with foil. The dip can be made a day ahead and stored in the refrigerator; add 5-10 minutes to baking time if starting from cold.

Nutrition

Keywords: Buffalo chicken dip, bread bowl, party appetizer, game day, stuffed bread bowl, Buffalo chicken, dip recipe

Find it online: https://recipebelle.com/ultimate-buffalo-chicken-dip-stuffed-bread-bowl-easy-party-appetizer-recipe/