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A round artisan bread bowl is filled with creamy, orange Buffalo Chicken Dip, topped with melted cheese and green onions.

Ultimate Buffalo Chicken Dip Bread Bowl

A show-stopping party appetizer featuring a hollowed sourdough loaf filled with a creamy, spicy, and tangy buffalo chicken dip, baked until bubbly. It's an interactive and delicious centerpiece perfect for game day or casual gatherings, served with toasted bread chunks and fresh vegetables for dipping.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 8
Course: Appetizer, Snack
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large round sourdough or artisan bread loaf about 1 to 1.5 lbs
  • 2 cups cooked chicken, shredded rotisserie chicken recommended
  • 1/2 cup Frank's RedHot Original Cayenne Pepper Sauce or favorite buffalo sauce
  • 1/2 cup ranch dressing or blue cheese dressing
  • 1 cup shredded sharp cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1/2 cup sour cream
  • 4 green onions, thinly sliced
  • Melted butter or olive oil for brushing optional
  • Celery sticks, for serving
  • Carrot sticks, for serving
  • Bell pepper strips, for serving
  • Extra ranch or blue cheese dressing for drizzling

Equipment

  • Serrated bread knife
  • Large baking sheet
  • Parchment paper
  • Large mixing bowl
  • Hand mixer or sturdy spatula
  • Pastry brush (optional)

Method
 

  1. Preheat oven to 375°F (190°C). Line a large baking sheet with parchment paper.
  2. Using a serrated knife, slice off the top third of the bread loaf to create a lid. Set aside.
  3. Hollow out the inside of the larger bread piece, leaving a 3/4-inch to 1-inch thick wall. Tear the removed bread into bite-sized chunks for dippers.
  4. Place the hollowed bowl and the lid on the prepared baking sheet. Optionally, lightly brush the insides with melted butter or olive oil.
  5. Toast in the preheated oven for 8-10 minutes. Remove and let cool slightly.
  6. In a large bowl, combine softened cream cheese, ranch dressing, and sour cream. Beat with a hand mixer or spatula until smooth.
  7. Stir in the buffalo sauce until fully incorporated.
  8. Fold in the shredded chicken, most of the shredded cheeses (reserving a handful), and most of the sliced green onions.
  9. Spoon the buffalo chicken mixture into the prepared bread bowl, packing it in and mounding it slightly.
  10. Sprinkle the reserved cheese over the top of the dip.
  11. Bake the bread bowl (without the lid) for 20-25 minutes, until the dip is bubbly and the cheese is melted and golden.
  12. Add the bread lid to the baking sheet for the last 5 minutes of baking to warm through.
  13. Let the baked dip rest for 5-7 minutes before serving. Garnish with reserved green onions, drizzle with extra dressing, and serve with toasted bread chunks and vegetable sticks.

Notes

For best results, use a sturdy, crusty bread like sourdough to prevent sogginess. Let the dip rest after baking for easier dipping and to avoid burns. To make ahead: hollow and toast the bread bowl a day in advance and store at room temperature. Mix the dip filling, cover, and refrigerate separately. Assemble and bake when ready, adding 5-10 extra minutes to the bake time. For a more authentic flavor, use blue cheese dressing instead of ranch. Adjust the amount of buffalo sauce to control the spice level.