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The Best Buffalo Chicken Dip Stuffed Bread Bowl Recipe

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This Buffalo chicken dip stuffed bread bowl takes everything people love about Buffalo chicken dip and makes it better by wrapping it in a crispy, buttery bread shell that you can actually eat. The combination of spicy, creamy, cheesy, and crunchy is hard to beat, and the presentation is impressive enough for a party but simple enough for a weeknight treat.

Ingredients

Scale
  • 2 cups cooked, shredded chicken (from about 2 medium chicken breasts or 1 rotisserie chicken)
  • 8 ounces cream cheese, softened to room temperature
  • 1/2 cup Buffalo wing sauce (preferably Frank’s RedHot Original)
  • 1/2 cup ranch dressing (or blue cheese dressing)
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup crumbled blue cheese (optional)
  • 2 green onions, thinly sliced (plus more for garnish)
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 large round bread loaf (about 8–9 inches in diameter, sourdough or Italian bread work best)
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder (for the butter brush)

Instructions

  1. If using a rotisserie chicken, pull the meat off the bones and shred with two forks to get about 2 cups. If cooking your own, place 2 boneless, skinless chicken breasts in a medium saucepan, cover with water, add 1 teaspoon salt, and bring to a gentle simmer over medium heat. Cook for 12-15 minutes until internal temperature reaches 165°F. Remove, let cool 5 minutes, then shred.
  2. Preheat oven to 375°F. Using a serrated knife, cut off the top third of the round bread loaf and set aside. Hollow out the inside of the bottom portion, leaving a 1-inch thick wall of bread. Save the removed bread pieces for dipping. Place the hollowed bread bowl on a parchment-lined baking sheet.
  3. In a large mixing bowl, combine softened cream cheese, Buffalo wing sauce, and ranch dressing. Stir until smooth and creamy. Add shredded chicken, 3/4 cup cheddar, 3/4 cup Monterey Jack, crumbled blue cheese (if using), sliced green onions, garlic powder, and black pepper. Stir until evenly distributed. Taste and adjust seasoning.
  4. Spoon the chicken mixture into the hollowed bread bowl, pressing gently to pack it in. Mound slightly above the rim. Sprinkle remaining 1/4 cup cheddar and 1/4 cup Monterey Jack over the top.
  5. In a small bowl, mix melted butter with 1/2 teaspoon garlic powder. Brush this mixture all over the outside of the bread bowl, including the top edge. Bake for 20-25 minutes until cheese is melted and bubbly and bread is golden brown. If top browns too quickly, tent loosely with foil for the last 5-10 minutes.
  6. Remove from oven and let rest for 5 minutes. Garnish with additional sliced green onions and a drizzle of extra Buffalo sauce if desired. Place reserved bread top and hollowed-out bread pieces around the bowl for dipping. Serve warm.

Notes

For best results, use a rotisserie chicken to save time and add flavor. Let cream cheese come to room temperature for a smooth dip. Shred your own cheese for better melting. Toast the reserved bread pieces on a separate baking sheet for 5-7 minutes at 375°F for perfect dipping. The filling can be made up to 2 days ahead and stored in the refrigerator; add 5-10 minutes to baking time if starting cold.

Nutrition

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

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