Buffalo Chicken Dip Bread Bowl Recipe

This creamy, spicy Buffalo Chicken Dip Bread Bowl is made with shredded chicken, cream cheese, and tangy hot sauce, and ready in 45 minutes. Pulling away that first crispy, cheese-covered chunk of bread reveals a molten center of rich, spicy filling. I make this for every gathering because it saves on dishes while delivering maximum flavor.

Why This Classic Works

I used to bake my dip in a standard glass dish, but the ratio of dip to dipping vessels was always off. Putting it directly inside a hollowed-out sourdough loaf solves that problem completely.

The bread acts as an edible, toasted bowl that absorbs the spicy, creamy flavors as it bakes. Tearing apart the crusty bread walls at the end is the best part of eating this.

Jump to Recipe

Buffalo Chicken Dip Bread Bowl Ingredients

• 1 large round sourdough loaf
• 2 cups cooked chicken, shredded
• 8 oz cream cheese, softened
• 1/2 cup buffalo sauce
• 1/2 cup ranch dressing
• 1 cup cheddar cheese, shredded
• 1/2 cup mozzarella cheese, shredded
• 2 green onions, sliced

How To Make Buffalo Chicken Dip Bread Bowl

1. Prep The Bread: Slice the top quarter off the sourdough loaf. Scoop out the soft interior bread, leaving a 1-inch thick wall intact.
2. Mix The Filling: In a large bowl, combine the shredded chicken, softened cream cheese, buffalo sauce, ranch dressing, mozzarella, and half of the cheddar cheese.
3. Fill The Bowl: Spoon the chicken mixture into the hollowed-out bread bowl. Sprinkle the remaining cheddar cheese evenly over the top.
4. Bake The Dip: Place the bread bowl on a baking sheet. Bake at 350F for 25 to 30 minutes until the cheese is melted and bubbly.
5. Garnish And Serve: Remove from the oven and top with sliced green onions before serving warm.

Recipe Tips

• Tip 1: Soften the cream cheese. Cold cream cheese will leave unappetizing lumps in your dip, so let it sit at room temperature for an hour.
• Tip 2: Toast the bread chunks. Take the interior bread you scooped out, cube it, and toast it on a baking sheet to use as dippers.
• Tip 3: Pick a sturdy loaf. Sourdough or a crusty artisan boule holds up best to the heavy, wet dip without getting soggy.

What To Serve With Buffalo Chicken Dip Bread Bowl

Serve this warm dip with crisp celery sticks and carrot batons to cut through the richness. Sturdy tortilla chips or toasted baguette slices are also great for scooping up any extra filling.

How To Store

Store any leftover dip and bread in an airtight container in the fridge for up to 3 days. Reheat portions in the oven at 325F until warmed through, though the bread will be softer than the first day.

FAQs

• Can I use canned chicken? Yes, drained and flaked canned chicken works in a pinch if you do not have fresh or rotisserie chicken available.
• Can I make this ahead of time? You can mix the dip up to 2 days in advance and keep it in the fridge. Do not fill the bread bowl until right before baking.
• Is this dip very spicy? It has a medium kick, but you can use mild buffalo sauce or add extra ranch dressing to tame the heat.

Nutrition

• Calories: 420 kcal
• Total Fat: 22 g
• Saturated Fat: 10 g
• Cholesterol: 75 mg
• Sodium: 850 mg
• Total Carbohydrate: 34 g
• Protein: 20 g

Try More Recipes:

• Buffalo Chicken Dip Soup Recipe
• Buffalo Chicken Dip Pasta Recipe
• Buffalo Chicken Dip Crescent Rolls Recipe