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Buffalo Chicken Dip Bread Bowl

A creamy, cheesy dip served in a warm sourdough bread bowl, perfect for gatherings and game nights.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 7 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the bread bowl
  • 1 loaf sourdough bread loaf Look for a round loaf with a nice crust.
For the dip filling
  • 10 oz cream cheese Softened to room temperature.
  • 1/4 cup bleu cheese dressing Can substitute with ranch dressing.
  • 2 cups chicken Shredded into 1/2-inch pieces. Rotisserie chicken works great.
  • 3/4 cup buffalo sauce Frank's RedHot recommended.
  • 1 cup cheddar cheese Grated; sharp variety adds bold flavor.
  • 1/4 cup bleu cheese Crumble on top for richness.
  • 1/2 teaspoon garlic powder Adds depth; fresh minced garlic can also be used.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C).
  2. Cut off the top quarter of the sourdough loaf and hollow out the interior, leaving about a 1-inch shell. Save the removed bread for dipping.
Mixing the Filling
  1. In a medium bowl, combine softened cream cheese, bleu cheese dressing, and garlic powder until smooth.
  2. Add the shredded chicken and buffalo sauce, mixing until well combined.
Assembling
  1. Spoon the mixture into the hollowed sourdough bread bowl, packing it in well. Top it with shredded cheddar and crumbled bleu cheese.
Baking
  1. Place the filled bread bowl on a baking sheet and bake for 20 to 25 minutes, until cheese is melted and bubbly.
  2. Let cool for a few minutes, then cut the bread top into cubes for dipping.
  3. Serve warm and enjoy!

Notes

To prevent bread sogginess, hollow it out just before serving. For an extra crunch, return the filled bread bowl to the oven for a few minutes after filling.