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Ultimate Buffalo Chicken Dip Stuffed Bread Bowl

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This is the best easy appetizer for game day or parties. A creamy, spicy Buffalo chicken dip baked inside a hollowed-out bread bowl, with crispy edges and a soft, buttery center that soaks up all the flavor.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works great)
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup ranch dressing (preferably Hidden Valley)
  • 1/2 cup Buffalo hot sauce (like Frank’s RedHot)
  • 1 cup shredded cheddar cheese, divided
  • 1/2 cup crumbled blue cheese (optional)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 large round bread loaf (sourdough, boule, or Italian round loaf, about 8–9 inches wide)
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder (for the butter brush)
  • Celery sticks (for serving, optional)
  • Carrot sticks (for serving, optional)
  • Extra hot sauce for drizzling (optional)
  • Fresh chives, chopped for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper if using.
  2. Prepare the bread bowl: Using a sharp knife, cut a circle about 2 inches from the edge of the top of the bread loaf at a slight angle to create a lid. Lift off the lid and set aside. Use your hands or a small spoon to gently pull out the soft bread inside, leaving a 1-inch thick wall all around. Save the removed bread pieces for dipping.
  3. Make the garlic butter: In a small bowl, mix the melted butter with 1/2 teaspoon garlic powder. Brush the inside of the bread bowl and the cut side of the lid with this mixture.
  4. Mix the dip filling: In a large mixing bowl, combine the softened cream cheese, ranch dressing, and Buffalo hot sauce. Mix until smooth. Add the shredded chicken, 3/4 cup of the shredded cheddar cheese, the crumbled blue cheese (if using), garlic powder, onion powder, and a pinch of salt and pepper. Stir until everything is evenly coated.
  5. Fill the bread bowl: Spoon the Buffalo chicken dip mixture into the hollowed-out bread bowl, packing it gently but firmly. Sprinkle the remaining 1/4 cup of shredded cheddar cheese on top. Place the lid on the bread bowl, slightly offset so some cheese is exposed.
  6. Bake the stuffed bread bowl: Place the filled bread bowl on the prepared baking sheet. Bake for 20-25 minutes, until the dip is hot and bubbly and the bread is golden brown and crispy on the edges. If the lid starts to brown too fast, tent it loosely with foil for the last 5 minutes.
  7. Rest and serve: Remove from the oven and let it rest for 5 minutes. Remove the lid, tear it into pieces, and arrange it around the bread bowl with the reserved bread pieces and celery sticks. Garnish with fresh chives if desired.

Notes

For a gluten-free option, use a gluten-free bread loaf that is sturdy enough to hold the dip. To prevent sogginess, brush the inside of the bread bowl with garlic butter and/or toast the empty bread bowl for 5 minutes before filling. The dip can be prepared up to 24 hours in advance and stored in the fridge; add 5 extra minutes to the baking time if starting from cold.

Nutrition

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

Find it online: https://clunkcook.com/ultimate-buffalo-chicken-dip-stuffed-bread-bowl-the-best-easy-appetizer/