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Creamy Buffalo Chicken Dip Stuffed Bread Bowl

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A handheld, sturdy, and spicy buffalo chicken dip stuffed inside a hollowed-out sourdough or ciabatta bread loaf, baked until golden and bubbly.

Ingredients

Scale
  • 1 large round sourdough or dense ciabatta loaf
  • 8 ounces block cream cheese, softened to room temperature
  • 2 cups cooked and shredded chicken
  • 1/2 cup Frank’s RedOriginal or cayenne-based hot sauce
  • 1 cup low-moisture mozzarella cheese, shredded
  • 1/2 cup sharp cheddar cheese, shredded
  • 1/4 cup ranch dressing
  • 1 teaspoon garlic powder
  • 2 stalks green onions, chopped

Instructions

  1. Preheat oven to 375°F (190°C) and line a baking sheet with foil.
  2. Using a serrated knife, cut off the top 1 to 1.5 inches of the bread loaf. Scoop out the inside, leaving a 1-inch border on the sides and bottom. Chop removed bread into cubes for serving.
  3. In a large bowl, combine softened cream cheese, ranch dressing, hot sauce, garlic powder, shredded chicken, and half of the shredded cheeses. Mix vigorously until smooth.
  4. Spoon the chicken mixture into the hollowed-out bread bowl, packing it tightly so it mounds slightly above the rim. Sprinkle the remaining cheese on top.
  5. Bake on the prepared baking sheet for 15-20 minutes, until the cheese is melted and bubbly and the bread edges are golden brown.
  6. Remove from oven and let cool for 5 minutes. Sprinkle with chopped green onions and serve warm with the bread cubes.

Notes

Ensure cream cheese is softened to room temperature to avoid clumping. Leave a thick border of bread to prevent sogginess. For a gluten-free version, use a sturdy gluten-free artisan loaf. For a vegetarian option, substitute chicken with roasted cauliflower florets.

Nutrition

Keywords: buffalo chicken dip, bread bowl, game day food, party appetizer, spicy dip, sourdough, easy recipe

Find it online: https://gleefulfork.com/creamy-buffalo-chicken-dip-stuffed-bread-bowl-5-step-best-dip/