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Creamy Buffalo Chicken Dip Baked in Sourdough Bread Bowl

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A rich, creamy buffalo chicken dip baked inside a crusty sourdough bread bowl, perfect for parties and cozy gatherings. This easy recipe combines tangy hot sauce, melted cheeses, and tender shredded chicken for a crowd-pleasing snack.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 8 oz cream cheese, softened
  • ½ cup sour cream (full-fat preferred)
  • ½ cup ranch dressing (store-bought or homemade)
  • ¾ cup buffalo hot sauce (e.g., Frank’s RedHot)
  • 1 cup shredded sharp cheddar cheese
  • ½ cup shredded mozzarella cheese
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • Salt and freshly ground black pepper to taste
  • 1 large round sourdough loaf (about 12 oz)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Using a serrated knife, cut a circle about 2 inches from the top of the sourdough loaf. Carefully hollow out the inside, leaving about a 1-inch thick shell all around. Save the removed bread chunks for toasting later.
  3. In a medium mixing bowl, combine softened cream cheese, sour cream, and ranch dressing. Blend until smooth and creamy using a hand mixer or sturdy spoon.
  4. Add buffalo hot sauce, garlic powder, onion powder, salt, and pepper. Stir until evenly mixed.
  5. Fold in shredded chicken, cheddar, and mozzarella cheeses gently to distribute evenly.
  6. Fill the hollowed sourdough bread bowl with the buffalo chicken dip mixture, spreading evenly but not overfilling (should sit just below the rim).
  7. Place the bread bowl on a baking sheet. Optionally, put the cut top back on or bake open-faced for a crispier top.
  8. Bake for 25-30 minutes until the cheese is bubbling and golden at the edges. Tent loosely with foil if the bread browns too fast.
  9. Remove from oven and let cool for 5 minutes to allow the dip to set slightly.
  10. Serve warm, tearing off chunks of the bread bowl or using veggies and crackers for dipping.

Notes

Soften cream cheese fully before mixing for smooth texture. Use freshly shredded cheese for better melting. Hollow the bread with a thick enough shell to avoid collapse or sogginess. If dip is too thick before baking, add a splash of milk or extra ranch dressing. Set a timer to avoid burning the bread edges. Dip can be made ahead and refrigerated up to 24 hours before baking.

Nutrition

Keywords: buffalo chicken dip, sourdough bread bowl, party dip, creamy dip, easy appetizer, game day snack, crowd-pleaser

Find it online: https://milaspoon.com/creamy-buffalo-chicken-dip-baked-in-sourdough-bread-bowl-easy-recipe/