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Best Loaded Buffalo Chicken Dip Bread Bowl Recipe

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This Ultimate Loaded Buffalo Chicken Dip Bread Bowl transforms classic buffalo chicken dip into a show-stopping centerpiece. Creamy, spicy, and cheesy dip is baked inside a crusty sourdough bread bowl, creating a memorable dish perfect for game day or any party.

Ingredients

Scale
  • 8 oz cream cheese, softened
  • 1/2 cup Frank’s RedHot Original Cayenne Pepper Sauce
  • 1/2 cup ranch dressing
  • 2 cups cooked chicken, shredded
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 cup mozzarella cheese, shredded
  • 1/3 cup crumbled blue cheese (optional)
  • 2 green onions, sliced
  • 1 large round sourdough boule (about 1–1.5 lbs)
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic powder
  • Extra tortilla chips, crackers, or veggie sticks for serving
  • Extra green onions and blue cheese crumbles for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or foil.
  2. Prepare the bread bowl: Using a sharp serrated knife, cut a circle about 2 inches from the edge of the top of the sourdough boule at a slight angle to create a lid. Gently pull out the soft bread inside, leaving about a 1-inch thick wall. Tear the removed bread into chunks and place on the baking sheet around the bread bowl.
  3. Make the garlic butter: In a small bowl, mix melted butter with garlic powder. Brush the inside of the bread bowl, the cut side of the lid, and the bread chunks with the garlic butter.
  4. Toast the bread: Place the bread bowl and lid on the baking sheet (cut side up for the lid) and bake for 5-7 minutes until lightly golden. Set aside.
  5. Make the dip filling: In a large mixing bowl, beat the softened cream cheese with a hand mixer until smooth and fluffy (about 2 minutes). Add the Frank’s RedHot sauce and ranch dressing, and beat until well combined.
  6. Fold in the shredded chicken, 3/4 cup cheddar cheese, 1/4 cup mozzarella, and half of the crumbled blue cheese (if using). Reserve the remaining cheeses for topping.
  7. Fill the bread bowl: Spoon the chicken mixture into the toasted bread bowl, pressing gently. Leave about 1/2 inch of space at the top. Top with the remaining cheddar and mozzarella cheeses.
  8. Bake the dip: Place the filled bread bowl on the baking sheet (surrounded by the bread chunks) and bake for 18-22 minutes, until the dip is hot and bubbly and the cheese on top is golden brown and melted.
  9. Garnish and serve: Remove from the oven and let cool for 5 minutes. Sprinkle with remaining blue cheese crumbles and sliced green onions. Place the lid on top at an angle. Serve immediately with the toasted bread chunks, tortilla chips, or veggie sticks.

Notes

Don’t skip the pre-toasting step to prevent soggy bread. Shred your own cheese for best melting. Use room temperature cream cheese for a smooth dip. Don’t overbake to avoid greasy dip. Keep the bread chunks on the sheet for dipping.

Nutrition

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

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