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Creamy Buffalo Chicken Dip Bread Bowl

creamy buffalo chicken dip bread bowl - featured image

A quick and easy creamy buffalo chicken dip baked inside a hollowed-out bread bowl, perfect for parties and last-minute snacks.

Ingredients

Scale
  • 2 cups (about 10 oz / 300g) cooked shredded chicken breast or rotisserie chicken
  • 8 ounces (225g) cream cheese, softened
  • ½ cup (4 fl oz / 120ml) buffalo hot sauce (e.g., Frank’s RedHot)
  • 1 cup (3.5 oz / 100g) shredded sharp cheddar cheese
  • ½ cup (4 fl oz / 120ml) ranch dressing
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • Salt and black pepper to taste
  • 1 round bread loaf (810 inches diameter), sourdough or Italian bread

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Using a serrated knife, cut a circle around the top third of the bread loaf. Remove the top and set aside.
  3. Hollow out the inside of the loaf with a spoon or ice cream scoop, leaving about a 1-inch thick wall all around. Save the removed bread chunks for dipping.
  4. In a mixing bowl, combine softened cream cheese, shredded chicken, buffalo hot sauce, ranch dressing, shredded cheddar cheese, garlic powder, and onion powder. Stir until smooth and evenly mixed. Season with salt and pepper to taste.
  5. Spoon the buffalo chicken dip mixture into the hollowed-out bread loaf, packing gently but leaving a little room at the top.
  6. Place the filled bread bowl on a baking sheet and bake for 20-25 minutes, or until the dip is hot, bubbly, and the cheese on top is melted and golden.
  7. Serve immediately with reserved bread chunks, crackers, or veggie sticks for dipping.

Notes

If the top browns too quickly, tent loosely with foil. Start checking the dip at 20 minutes to avoid drying out. Soften cream cheese fully before mixing for smooth texture. Use sturdy bread to prevent sogginess. Leftover dip can be refrigerated up to 3 days and reheated gently.

Nutrition

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