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Ultimate Buffalo Chicken Dip Stuffed Bread Bowl – Easy Party Appetizer

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This Ultimate Buffalo Chicken Dip Stuffed Bread Bowl is the perfect party appetizer, featuring a creamy, spicy Buffalo chicken dip baked inside a crispy sourdough bread bowl. It’s quick, easy, and guaranteed to be a crowd-pleaser.

Ingredients

Scale
  • 2 cups cooked chicken, shredded (rotisserie chicken works great)
  • 1 cup cottage cheese, full-fat recommended (blended until smooth)
  • 1/2 cup Buffalo hot sauce (Frank’s RedHot is recommended)
  • 1 1/2 cups sharp cheddar cheese, shredded (divided: 1 cup for dip, 1/2 cup for topping)
  • 1/2 cup mozzarella cheese, shredded
  • 1/4 cup ranch dressing (or blue cheese dressing)
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon smoked paprika (optional)
  • Salt and black pepper to taste
  • 1 large round sourdough or artisan bread loaf (about 8–9 inches in diameter)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic salt
  • Fresh parsley or green onions for garnish (optional)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Prepare the bread bowl: Using a serrated knife, cut a circle out of the top of the bread loaf (about 4-5 inches in diameter). Remove the top and set aside. Hollow out the inside of the bread, leaving a 1-inch thick wall. Tear the removed bread into bite-sized pieces and set aside for dipping.
  3. Brush the bread bowl: Mix olive oil with garlic salt and brush the inside of the bread bowl and the cut side of the top. Place the hollowed bread bowl on a baking sheet or cast iron skillet.
  4. Blend the cottage cheese: In a blender or food processor, blend the cottage cheese until completely smooth (30-60 seconds).
  5. Mix the dip filling: In a large mixing bowl, combine shredded chicken, blended cottage cheese, Buffalo hot sauce, 1 cup shredded cheddar cheese, mozzarella cheese, ranch dressing, melted butter, garlic powder, onion powder, and smoked paprika (if using). Mix well. Season with salt and pepper to taste.
  6. Stuff the bread bowl: Spoon the dip mixture into the hollowed bread bowl, packing gently. Sprinkle the remaining 1/2 cup cheddar cheese on top.
  7. Bake the bread bowl: Place in the preheated oven and bake for 20-25 minutes. After 15 minutes, check if the top is browning too quickly; tent with aluminum foil if needed. The dip should be bubbly and the bread golden and crisp.
  8. Toast the bread pieces: During the last 5 minutes of baking, place the bread top (cut side up) and reserved bread pieces on the baking sheet next to the bread bowl to toast.
  9. Garnish and serve: Let cool for 5 minutes. Sprinkle with fresh parsley or green onions if desired. Serve immediately with the toasted bread pieces.

Notes

For the creamiest texture, use full-fat cottage cheese and blend until smooth. If you don’t have a blender, you can mash the cottage cheese with a fork or substitute 8 ounces of softened cream cheese. Rotisserie chicken works best for flavor and convenience. To prevent the bread from getting soggy, brush the inside with olive oil before adding the dip. Leftovers can be stored wrapped in foil in the refrigerator for up to 3 days; reheat in a 350°F oven for 15-20 minutes.

Nutrition

Keywords: Buffalo chicken dip, bread bowl, party appetizer, game day, tailgate, Buffalo chicken, stuffed bread bowl, easy appetizer

Find it online: https://merrymorsel.com/ultimate-buffalo-chicken-dip-stuffed-bread-bowl-easy-party-appetizer/