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Cozy Buffalo Chicken Dip Bread Bowl for Game Day

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A creamy, spicy buffalo chicken dip baked inside a hollowed sourdough boule, creating the ultimate game day appetizer with a perfect bread-to-dip ratio.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (rotisserie chicken works perfectly)
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup buffalo wing sauce (Frank’s RedHot recommended)
  • 1/2 cup ranch dressing (or blue cheese dressing)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 large round sourdough bread boule (about 1.5 pounds)
  • 3 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic salt
  • 1 tablespoon fresh parsley, chopped (optional, for garnish)
  • Extra bread cubes from the hollowed-out loaf (for serving)
  • Celery sticks and carrot sticks (for serving)
  • Additional crackers or tortilla chips (for serving)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Take cream cheese out of the fridge to soften for about 20 minutes.
  2. If using a rotisserie chicken, remove the skin and shred the meat into small, bite-sized pieces to get about 2 cups. Set aside.
  3. In a large mixing bowl, combine the softened cream cheese, buffalo wing sauce, ranch dressing, garlic powder, onion powder, and black pepper. Mix with a hand mixer on medium speed until smooth and well combined.
  4. Fold in the shredded cheddar, mozzarella, and shredded chicken using a spatula until evenly distributed. Taste and adjust seasoning if desired.
  5. Using a sharp serrated knife, cut a circle about 2 inches from the edge of the top of the bread boule at a slight inward angle to create a lid. Lift off the top and set aside. Gently pull out the soft bread from the inside, leaving a wall about 1 inch thick all around. Tear the removed bread into bite-sized pieces for dipping.
  6. In a small bowl, mix the melted butter with the garlic salt. Using a pastry brush, coat the inside of the bread bowl and the cut side of the lid with this mixture.
  7. Spoon the buffalo chicken dip mixture into the hollowed bread bowl, pressing down gently. Place the filled bread bowl on a baking sheet. Put the lid on top (slightly ajar if desired). Bake for 25-30 minutes, until the dip is hot and bubbly and the bread is golden brown around the edges.
  8. Remove from the oven and let rest for 5 minutes before serving. Sprinkle with fresh parsley if using. Serve immediately with reserved bread cubes, celery sticks, carrot sticks, and additional crackers or chips.

Notes

For best results, use room temperature cream cheese to avoid lumps. Brush the inside of the bread with garlic butter to prevent sogginess. If the top browns too quickly, tent with foil for the last 10 minutes. The dip can be prepared up to 24 hours in advance and refrigerated; add 5-10 minutes to bake time if using cold dip.

Nutrition

Keywords: buffalo chicken dip, bread bowl, game day appetizer, Super Bowl recipe, spicy dip, sourdough bread bowl

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