Creamy Buffalo Chicken Dip Bread Bowl
A cozy and rich buffalo chicken dip baked inside a crusty sourdough bread bowl, perfect for game-day snacks or cozy nights in. This creamy, spicy dip melds beautifully with melted cheese and a sturdy bread bowl that soaks up all the flavors.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 6 servings 1x
- Category: Snack
- Cuisine: American
Ingredients
Scale
- 1 large round sourdough bread loaf (about 10–12 ounces / 280–340 grams)
- 2 cups cooked chicken, shredded (rotisserie chicken works great)
- 8 ounces cream cheese, softened
- 1/2 cup buffalo wing sauce (like Frank’s RedHot)
- 1/2 cup ranch dressing
- 1 cup shredded sharp cheddar cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup chopped green onions (optional)
- 1/4 teaspoon garlic powder
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Using a sharp serrated knife, cut off the top of the sourdough loaf about 1-2 inches from the crown. Carefully hollow out the inside, leaving about 1-inch thick walls so the bread holds the dip without leaking. Save the removed bread chunks for dipping later.
- In a medium bowl, combine the softened cream cheese, buffalo wing sauce, and ranch dressing. Beat with a mixer or whisk until smooth and creamy.
- Fold in the shredded chicken, sharp cheddar, mozzarella, garlic powder, salt, and black pepper. Mix just until everything is evenly distributed.
- Spoon the dip mixture into the hollowed sourdough loaf, packing it gently but leaving a little space at the top.
- Place the filled bread bowl on a baking sheet. Bake for 20-25 minutes until the dip is bubbly and the bread crust is golden brown but not burnt. Keep an eye on it after 20 minutes to avoid overcooking.
- Remove from the oven and sprinkle chopped green onions on top for a fresh pop of color and flavor. Serve immediately with the reserved bread chunks or crunchy vegetable sticks.
Notes
If the top starts browning too quickly, tent loosely with foil to prevent burning while the dip finishes baking. Use a crusty sourdough loaf for best results to avoid sogginess. Soften cream cheese ahead of time for smooth mixing. The dip can be made a day ahead and baked just before serving. For gluten-free, substitute bread bowl with gluten-free bread or serve with celery sticks or crackers.
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 375
- Sugar: 2
- Sodium: 700
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 20
- Fiber: 1
- Protein: 25
Keywords: buffalo chicken dip, bread bowl, creamy dip, game day snack, comfort food, easy appetizer