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Buffalo Chicken Dip Bread Bowl

A creamy and spicy Buffalo chicken dip served in a crunchy sourdough bread bowl, perfect for gatherings or cozy nights in.
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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: 500
Ingredients Method Notes

Ingredients
  

For the Bread Bowl
  • 1 loaf Loaf of Sourdough Bread Opt for a sturdy, artisan-style loaf.
For the Dip
  • 10 oz Cream Cheese Softened to room temperature.
  • 1/4 cup Bleu Cheese Dressing Look for a high-quality, chunky dressing.
  • 2 cups Cooked Chicken Shred or chop into 1/2-inch pieces, rotisserie is a quick option.
  • 3/4 cup Buffalo Sauce Choose your favorite brand.
  • 1 cup Cheddar Cheese Shredded sharp cheddar preferred.
  • 1/4 cup Crumbled Bleu Cheese Choose crumbles made from aged cheese.
  • 1/2 teaspoon Garlic Powder For subtle garlic flavor.

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. Save the removed bread and cut it into cubes.
  3. In a medium bowl, beat together the softened cream cheese, bleu cheese dressing, and garlic powder until smooth.
  4. Add the shredded chicken and buffalo sauce to the cheese mixture and stir until fully combined.
  5. Spoon the creamy chicken mixture into the hollowed sourdough bowl, packing it high.
  6. Sprinkle cheddar cheese and crumbled bleu cheese over the top.
  7. Replace the bread lid for a rustic look.
Baking
  1. Place the filled bread bowl on a baking sheet and bake for 20 to 25 minutes until the cheese is melted and bubbly.
  2. Remove from the oven and let it sit for a few minutes before serving warm with saved bread cubes.

Notes

This dip is best enjoyed fresh, but leftovers can be stored in an airtight container in the fridge for up to 3 days. You can also prep the dip mixture in advance.