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Best Easy Buffalo Chicken Dip Stuffed Bread Bowl Recipe

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This Buffalo Chicken Dip Stuffed Bread Bowl is a game-day favorite that combines creamy, spicy buffalo chicken dip with a crispy, buttery bread bowl. It’s an all-in-one appetizer that’s perfect for parties and guaranteed to disappear fast.

Ingredients

Scale
  • 1 large round loaf of bread (sourdough recommended)
  • 2 cups cooked shredded chicken (rotisserie chicken works great)
  • 8 ounces cream cheese, softened
  • 1/2 cup buffalo wing sauce (e.g., Frank’s RedHot)
  • 1/2 cup ranch dressing or blue cheese dressing
  • 1 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • Fresh chives or green onions for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or aluminum foil.
  2. Prepare the bread bowl: Using a serrated knife, cut a circle about 2 inches from the edge of the top of your bread loaf. Cut at an angle inward to create a lid. Lift the lid off and set it aside. Gently pull out the soft bread from the inside of the loaf, leaving about a 1-inch thick wall all around. Tear the removed bread into bite-sized pieces and place them in a small bowl for dipping later.
  3. Make the buffalo chicken mixture: In a large mixing bowl, combine the softened cream cheese, buffalo wing sauce, and ranch or blue cheese dressing. Mix until smooth and well combined.
  4. Add the chicken and cheese: Fold in the shredded chicken, 3/4 cup of the shredded cheddar, and 1/4 cup of the shredded mozzarella. Reserve the remaining cheese for topping. Stir until everything is evenly coated.
  5. Season the mixture: Add the garlic powder, onion powder, and a pinch of black pepper. Taste and adjust seasoning if needed. Go easy on salt as the buffalo sauce and cheeses are already salty.
  6. Brush the bread with butter: Using a pastry brush, brush the melted butter all over the inside of the hollowed bread loaf and the underside of the bread lid.
  7. Fill the bread bowl: Spoon the buffalo chicken mixture into the hollowed bread loaf, pressing it down gently to fill all the nooks and crannies. Pile it up slightly above the rim.
  8. Top with remaining cheese: Sprinkle the reserved cheddar and mozzarella cheeses over the top of the dip.
  9. Bake the stuffed bread bowl: Place the filled bread bowl on the prepared baking sheet. Put the bread lid on the baking sheet next to the bowl (not on top). Bake for 20-25 minutes, or until the cheese is melted and bubbly and the bread is golden brown around the edges. If the top is browning too quickly, tent the bread bowl loosely with aluminum foil for the last 5-10 minutes.
  10. Toast the bread pieces: About 10 minutes before the dip is done, add the bowl of bread pieces to the baking sheet. Toss them with a little melted butter and a pinch of garlic powder. Bake alongside the bread bowl until they’re golden and crispy.
  11. Garnish and serve: Remove the bread bowl from the oven. Sprinkle with fresh chives or green onions. Place the bread lid on top at an angle for presentation. Serve immediately with the toasted bread pieces and any extra crackers or veggies you like.

Notes

Use room temperature cream cheese for smooth blending. Don’t overstuff the bread bowl; leave room for cheese to melt. Brush the inside of the bread with butter to prevent sogginess. Sourdough bread is recommended for its sturdy texture. The dip can be prepared up to 24 hours in advance and stored in the fridge.

Nutrition

Keywords: buffalo chicken dip, bread bowl, game day appetizer, party food, buffalo chicken, stuffed bread bowl, easy appetizer

Find it online: https://flurpchef.com/best-easy-buffalo-chicken-dip-stuffed-bread-bowl-recipe/