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Best Easy Cheesy Buffalo Chicken Bread Bowl Recipe

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A hollowed-out bread bowl filled with creamy, spicy buffalo chicken dip, topped with melted cheese, and baked until golden and crispy. Perfect for game day, potlucks, or any gathering.

Ingredients

Scale
  • 3 cups cooked shredded chicken (from a rotisserie chicken works perfectly, or use leftover grilled chicken)
  • 8 oz cream cheese, softened to room temperature
  • 1/2 cup buffalo hot sauce (preferably Frank’s RedHot)
  • 1/2 cup ranch dressing (or blue cheese dressing)
  • 1 1/2 cups shredded sharp cheddar cheese, divided (reserve 1/2 cup for the top)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup crumbled blue cheese (optional)
  • 1/4 cup chopped green onions, plus more for garnish
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt and black pepper to taste
  • 1 large round loaf of bread (sourdough, Italian, or hearty artisan loaf, about 8–9 inches in diameter)
  • 2 tablespoons melted butter
  • 1/2 teaspoon garlic powder (for bread)
  • 1 tablespoon chopped fresh parsley (optional, for garnish)

Instructions

  1. Preheat your oven to 375°F (190°C). Take the cream cheese out of the fridge to come to room temperature.
  2. Prepare the bread bowl: Using a serrated knife, cut a circle about 2 inches from the edge of the top of the bread loaf at a slight angle to create a lid. Remove the top and set aside. Hollow out the inside of the bread, leaving about a 1-inch thick wall. Save the bread pieces for dipping. In a small bowl, mix the melted butter and 1/2 teaspoon garlic powder, then brush it all over the inside of the bread bowl and the cut side of the lid.
  3. Make the buffalo chicken filling: In a large mixing bowl, combine the softened cream cheese, buffalo hot sauce, and ranch dressing. Mix until smooth. Add the shredded chicken, 1 cup of the shredded cheddar cheese, mozzarella cheese, crumbled blue cheese (if using), chopped green onions, garlic powder, and onion powder. Mix until the chicken is evenly coated. Season with salt and pepper to taste.
  4. Assemble the bread bowl: Place the hollowed-out bread loaf on a baking sheet. Spoon the buffalo chicken filling into the bread bowl, pressing down gently. Leave about 1/2 inch of space at the top. Sprinkle the reserved 1/2 cup of cheddar cheese over the filling. Place the bread lid back on top.
  5. Bake the bread bowl: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the cheese is melted and bubbly and the bread is golden brown and crispy. If the top browns too quickly, tent loosely with aluminum foil for the last 10 minutes.
  6. Rest and serve: Remove from the oven and let rest for 5-10 minutes before serving. Garnish with additional chopped green onions and fresh parsley if desired. Serve warm with reserved bread pieces, tortilla chips, celery sticks, or carrot sticks for dipping.

Notes

For best results, use room temperature cream cheese to avoid lumps. To prevent a soggy bread bowl, brush the inside with melted butter and garlic powder, and optionally toast the hollowed bread bowl in the oven for 5-7 minutes before filling. Let the bread bowl rest for 5-10 minutes after baking to allow the filling to set. The filling can be prepared up to 2 days in advance and stored in the refrigerator.

Nutrition

Keywords: buffalo chicken, bread bowl, game day snack, party appetizer, cheesy dip, rotisserie chicken

Find it online: https://sizzlesprout.com/best-easy-cheesy-buffalo-chicken-bread-bowl-recipe/