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Buffalo Chicken Dip Bread Bowl

A comforting and interactive dish perfect for gatherings, featuring a creamy buffalo chicken dip served in a toasted sourdough bread bowl.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the bread bowl
  • 1 loaf sourdough bread loaf Use a freshly baked loaf for the best texture.
For the dip
  • 10 oz cream cheese, softened Ensure this is at room temperature for easy mixing.
  • 1/4 cup bleu cheese dressing Feel free to swap for ranch dressing if desired.
  • 2 cups chicken, shredded Use rotisserie chicken for convenience or grilled chicken for a homemade touch.
  • 3/4 cup buffalo sauce Choose your preferred heat level.
  • 1 cup cheddar cheese, shredded Sharp cheddar adds extra flavor.
  • 1/4 cup bleu cheese, crumbled Adds a delightful tangy finish.
  • 1/2 teaspoon garlic powder Enhances the overall flavor profile.

Method
 

Preparation
  1. Preheat your 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.
  3. Make several vertical slits around the outer edges of the bread bowl to help with crunchiness as it bakes.
  4. In a medium bowl, combine the softened cream cheese, bleu cheese dressing, and garlic powder. Stir until smooth and creamy.
  5. Add in the shredded chicken and buffalo sauce, mixing until well combined.
  6. Spoon the mixture into the hollowed bread bowl. Top with shredded cheddar and crumbled bleu cheese.
  7. Put the bread lid back on and place the filled bowl onto a baking sheet.
  8. Bake for 20 to 25 minutes, or until cheese is melted and bubbly.
  9. Remove from the oven, cut the top into cubes for easy dipping, and serve hot.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best texture.