Buffalo Chicken Dip Bread Bowl
Cheesy buffalo chicken dip in a sourdough bowl.
- Prep
- 15m
- Cook
- 25m
- Serves
- 6
- Level
- Medium
Ingredients
Scaled to 6 servings. Ingredient amounts updated.
- Large round sourdough loaf4
- Shredded cooked chicken1 lb
- Cream cheese1 ½ cups
- Buffalo sauce1 cup
- Ranch dressing3 tbsp
- Sharp cheddar1 ½ cups
Instructions
- 1
Slice & serve
Cut the top off the sourdough boule and hollow out the interior crumb, creating an edible cauldron.
- 2
Mix & season
Thoroughly mix the chicken, softened cream cheese, hot sauce, ranch, and cheddar into a dense paste.
- 3
Pack this
Pack this mixture into the bread bowl.
- 4
Bake through
Bake at 350°F until the dip bubbles aggressively and the bread exterior crisps into a rigid vessel.
Cook it safe
- 165°F / 74°C — All poultry, including ground chicken and turkey.
- Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
- Reheat leftovers to 165°F / 74°C before serving.
- Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.
Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.
Nutrition
Per serving · estimated
- Calories
- 610
- Fat
- 46g
- Carbs
- 28g
- Protein
- 25g
Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 6 of 6 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.
Instant-read meat thermometer
This recipe has a target internal temperature, and color is not a reliable way to read it.
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