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Easy Buffalo Chicken Dip Stuffed Bread Bowl

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This Easy Buffalo Chicken Dip Stuffed Bread Bowl is the ultimate game day appetizer—creamy, tangy buffalo chicken dip baked inside a crusty sourdough bread bowl with a gooey cheese topping. It’s quick to make, uses simple ingredients, and is guaranteed to disappear before halftime.

Ingredients

Scale
  • 1 large round sourdough bread loaf (about 1.5 pounds, day-old works best)
  • 2 cups cooked chicken, shredded (rotisserie chicken recommended)
  • 8 ounces cream cheese, softened (full-fat preferred)
  • 1/2 cup buffalo wing sauce (Frank’s RedHot recommended)
  • 1/2 cup ranch dressing (or blue cheese dressing)
  • 1 cup sharp cheddar cheese, shredded (freshly shredded preferred)
  • 1 cup Monterey Jack cheese, shredded
  • 1/4 cup green onions, chopped (plus extra for garnish)
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste

Instructions

  1. Preheat your oven to 375°F (190°C). Position the rack in the middle of the oven. Line a baking sheet with parchment paper.
  2. Prepare the bread bowl: Using a sharp serrated knife, cut a circle about 2 inches from the edge of the bread loaf at a slight inward angle to create a lid. Remove the top and set aside. Gently pull out the soft bread from the inside, leaving a 1/2-inch thick wall all around. Save the removed bread pieces for dipping.
  3. Make the seasoned butter: In a small bowl, mix the melted butter with garlic powder, onion powder, and a pinch of salt. Brush this mixture all over the inside of the bread bowl and the cut side of the lid.
  4. Toast the bread bowl: Place the hollowed bread bowl and lid on the prepared baking sheet. Bake for 5-7 minutes until lightly golden and slightly crisp.
  5. Mix the dip filling: In a medium mixing bowl, combine the softened cream cheese, buffalo wing sauce, ranch dressing, shredded chicken, half of the cheddar cheese, half of the Monterey Jack cheese, and the chopped green onions. Stir until well combined.
  6. Assemble the bread bowl: Remove the toasted bread from the oven. Spoon the dip mixture into the hollowed bread bowl, packing it gently. Top with the remaining cheddar and Monterey Jack cheese.
  7. Bake the stuffed bread bowl: Place the filled bread bowl back on the baking sheet. Bake for 15-20 minutes until the dip is hot and bubbly and the cheese is melted and golden brown. If the bread browns too quickly, tent loosely with aluminum foil for the last 5 minutes.
  8. Add the lid and serve: Place the toasted bread lid on top at a slight angle. Sprinkle with extra chopped green onions. Serve immediately with reserved bread pieces, tortilla chips, celery sticks, or carrot sticks.

Notes

Don’t skip the pre-toasting step—it prevents the bread from getting soggy. Use room temperature cream cheese for easier mixing. Freshly shredded cheese melts better than pre-shredded. For a party, prepare the dip mixture and hollow out the bread bowl up to 24 hours in advance; assemble and bake just before serving.

Nutrition

Keywords: buffalo chicken dip, bread bowl, game day appetizer, buffalo chicken, stuffed bread bowl, party dip, football food

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