Savory Grilled Buffalo Chicken Dip Bread Bowl
A smoky, grilled twist on classic buffalo chicken dip served inside a toasty bread bowl, perfect for casual entertaining and game day munchies.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Category: Appetizer
- Cuisine: American
Ingredients
Scale
- 2 cups cooked chicken breast, shredded (rotisserie chicken works great for quick prep)
- 8 oz cream cheese, softened
- 1 cup shredded sharp cheddar cheese
- 1/2 cup blue cheese crumbles (optional)
- 1/2 cup buffalo wing sauce (like Frank’s RedHot)
- 1/4 cup ranch dressing or blue cheese dressing
- 1 tablespoon unsalted butter, melted
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 large round sourdough bread loaf
- 1 tablespoon olive oil or melted butter (for brushing the bread bowl interior)
Instructions
- Prepare the Bread Bowl: Using a sharp serrated knife, cut a circle about 3-4 inches from the top of the sourdough loaf to create a lid. Hollow out the interior bread, leaving about a 1-inch thick shell to hold the dip. Brush the inside lightly with olive oil or melted butter.
- Mix the Buffalo Chicken Dip: In a medium bowl, combine the softened cream cheese, shredded chicken, cheddar cheese, blue cheese crumbles (if using), buffalo sauce, ranch dressing, melted butter, garlic powder, salt, and pepper. Stir until everything is evenly mixed and creamy. Taste and adjust buffalo sauce or ranch dressing as desired.
- Preheat the Grill: Heat your grill to medium-high heat (around 375-400°F). Place the hollowed-out bread bowl and its lid on the grill for about 3-4 minutes to toast slightly and develop a bit of char. Watch carefully to avoid burning.
- Assemble and Grill the Dip: Spoon the buffalo chicken dip mixture into the toasted bread bowl, packing gently but leaving room for bubbling. Place the filled bread bowl on the grill over indirect heat. Close the grill lid and cook for 12-15 minutes until the dip is hot and cheese is fully melted. Rotate halfway through for even toasting.
- Serve Warm: Carefully remove the bread bowl from the grill. Place the bread lid on top or serve on the side. Serve immediately with extra bread pieces, celery sticks, or carrot sticks.
Notes
Leave at least a 1-inch thick bread shell to prevent leaks. Toast the bread bowl first to avoid sogginess. Use cooked shredded chicken for best texture. Adjust buffalo sauce heat to taste. Cook over indirect heat to avoid burning. Let dip rest 2-3 minutes before serving for easier scooping. If no grill is available, bake at 375°F for 20 minutes and broil for 2-3 minutes.
Nutrition
- Serving Size: Approximately 1/6 of
- Calories: 380
- Sugar: 3
- Sodium: 720
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 20
- Fiber: 2
- Protein: 22
Keywords: buffalo chicken dip, grilled dip, bread bowl, game day recipe, easy appetizer, smoky buffalo chicken