Tailgate Buffalo Chicken Dip (Printable Version)
Creamy buffalo chicken baked in a hollowed sourdough bread bowl, ideal for sharing at parties.
# Ingredient List:
→ Bread Bowl
01 - 1 large round sourdough bread loaf (about 1 lb)
→ Chicken & Dip
02 - 2 cups cooked chicken breast, shredded
03 - 8 oz cream cheese, softened
04 - 1/2 cup hot buffalo wing sauce
05 - 1/2 cup ranch dressing or blue cheese dressing
06 - 1 cup shredded mozzarella cheese
07 - 1/2 cup crumbled blue cheese (optional)
08 - 1/2 cup shredded cheddar cheese
09 - 1/4 cup chopped green onions
→ For Serving
10 - Celery sticks
11 - Carrot sticks
12 - Tortilla chips
13 - Reserved bread cubes
# Directions:
01 - Preheat oven to 350°F.
02 - Slice the top off the sourdough loaf and hollow out the center, leaving a 1-inch thick shell. Reserve the removed bread for dipping.
03 - In a large bowl, combine the shredded chicken, cream cheese, buffalo sauce, ranch or blue cheese dressing, mozzarella, blue cheese (if using), cheddar, and most of the green onions. Mix until well blended.
04 - Spoon the mixture into the hollowed-out bread bowl. Place the bread bowl on a baking sheet.
05 - Bake for 25-30 minutes, until the dip is hot and bubbly and the cheese is melted.
06 - Sprinkle with remaining green onions. Serve hot with celery, carrots, tortilla chips, and reserved bread cubes for dipping.
# Expert Tips:
01 -
- The bread bowl becomes the best part, soaking up all that spicy creamy sauce until it is basically edible gold
- Everything bakes together in one vessel so you have more time to actually watch the game instead of playing host
02 -
- Do not skip saving the bread from inside the bowl—it soaks up the dip and becomes arguably the best part
- The bread bowl will get soggy over time so plan to serve this within 30 minutes of baking
03 -
- Place the bread bowl on parchment paper or foil for easier cleanup if any cheese bubbles over
- Wrap the bread bowl loosely with foil after 20 minutes if the top is browning too fast