Tailgate Buffalo Chicken Dip

The first time I brought this buffalo chicken dip to a tailgate, my friend Sarah actually abandoned her usual spot by the grill to guard the bread bowl. People were scraping the soft bread interior with such determination that I started wondering if I should have made two. Now it is the only request I get before any game day gathering.

Last season I forgot to save the bread cubes from the inside and honestly it was a tragedy. Watching people debate whether to tear chunks directly from the serving bowl was both chaotic and endearing. Lesson learned—the scooped-out bread is just as valuable as the dip itself.

Ingredients

• 1 large round sourdough bread loaf: The sturdy crust holds everything together while the interior softens into the most incredible dipping vessel
• 2 cups cooked chicken breast shredded: Rotisserie chicken works perfectly here and saves you so much time
• 8 oz cream cheese softened: Room temperature cream cheese blends seamlessly into the sauce without any lumps
• 1/2 cup hot buffalo wing sauce: Adjust this to your heat tolerance—some brands pack way more punch than others
• 1/2 cup ranch or blue cheese dressing: Blue cheese gives that authentic wing flavor but ranch mellows the heat beautifully
• 1 cup shredded mozzarella cheese: This creates the gorgeous melted blanket on top
• 1/2 cup crumbled blue cheese: Optional but recommended if you want that sharp tangy punch
• 1/2 cup shredded cheddar cheese: Adds depth and extra meltiness
• 1/4 cup chopped green onions: Fresh bite and color sprinkled throughout

Instructions

Prep your bread vessel:

Preheat oven to 350°F and slice the top off your sourdough loaf then hollow out the center leaving about a 1-inch thick shell. Save every single bread cube you remove—they become the most coveted dippers.

Build the dip base:

In a large bowl mix together the shredded chicken cream cheese buffalo sauce dressing mozzarella blue cheese cheddar and most of the green onions until everything is evenly distributed. The mixture should be thick and scoopable.

Fill and bake:

Spoon the chicken mixture into your hollowed bread bowl and place it on a baking sheet. Bake for 25 to 30 minutes until the cheese is bubbling and the bread bowl has developed a slight golden crust.

Finish and serve:

Sprinkle the remaining green onions on top and bring it out immediately. Serve with celery carrots tortilla chips and those precious reserved bread cubes while everything is hot and melty.

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My dad now asks for this dip instead of a birthday cake some years. Watching people double-dip debate over the last bread cube and inevitably burn their tongues because they could not wait just one minute—that is the good stuff right there.

Make Ahead Magic

You can mix the filling up to 24 hours in advance and store it in the refrigerator. Just let it come to room temperature for about 20 minutes before stuffing the bread bowl otherwise the baking time will need to increase significantly.

Bread Bowl Selection

Not all round loaves are created equal. Look for a sourdough with a thick crust and a tight crumb—fluffy breads will collapse under the weight of the filling. I have learned the hard way that ciabatta is too delicate and rye changes the flavor profile entirely.

Heat Level Hacks

Some buffalo sauces are deceptively mild while others bring legitimate fire. Taste your sauce before adding it to the mix and remember the cheese will mellow things out slightly. You can always serve extra hot sauce on the side for the brave souls.

• Start with less sauce if you are unsure about heat tolerance
• A pinch of cayenne in the cheese blend adds background warmth
• Have extra ranch or blue cheese dressing ready for cooling things down

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There is something almost primal about tearing apart an edible serving vessel while cheering (or crying) at a television screen. That messy wonderful experience is exactly what game day food should be.

Recipe FAQs

→ What type of bread is best for the bread bowl?

A large round sourdough loaf works best for holding the dip while baking due to its sturdy crust and soft interior.

→ Can I use pre-cooked chicken?

Yes, shredded rotisserie chicken is a convenient and tasty option for this dish.

→ How can I make it spicier?

Add more buffalo wing sauce or a pinch of cayenne pepper to increase the heat level.

→ What sides pair well with this dish?

Celery sticks, carrot sticks, tortilla chips, and reserved bread cubes make excellent accompaniments.

→ Is blue cheese necessary in the dip?

Blue cheese is optional; you can use ranch dressing and omit blue cheese for a milder flavor.

→ How should leftovers be stored and reheated?

Store leftovers in an airtight container in the refrigerator and reheat in the microwave until warmed through.