Stuffed Buffalo Chicken Dip

Food | Appetizers | Snacks

Stuffed Buffalo Chicken Dip Is All You Need This Summer

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This Stuffed Buffalo Chicken Dip is the perfect thing to impress a crowd.

It's so easy to make this using leftover or rotisserie chicken - stir it all up and make a bread bowl to eat out of. This dish is an absolute winner!


  • 1 large loaf French bread
  • 8 ounces cream cheese, softened
  • 1/3 cup sour cream
  • 1/3 cup mayonnaise
  • 1/2 cup hot sauce
  • 1 1/2 tablespoons dry ranch dressing seasoning mix
  • 1/2 teaspoon each chili powder, cumin, smoked paprika, garlic powder, onion powder
  • Salt, to taste
  • 1 cup sharp cheddar cheese, shredded and divided
  • 1 cup mozzarella cheese, shredded and divided
  • 3 cups packed shredded chicken (about 1 1/2 pounds)

For the optional garnishes:

  • 6-8 pieces cooked bacon, crumbled
  • 2 stalks celery, diced
  • 1 large carrot, grated


  1. Preheat oven to 350 degrees.
  2. Slice about 2 inches deep through the top of the bread, and continue to cut a large rectangle, being careful not to cut through the bottom of the bread. Remove top of bread and hollow out middle to create a rectangular bread bowl. Set aside.
  3. Whisk together cream cheese, sour cream, mayonnaise and hot sauce and all spices/seasonings until well combined.
  4. Stir in 3/4 cup cheddar and 3/4 cup mozzarella followed by shredded chicken.
  5. Spoon Buffalo Chicken Dip into prepared French bread and top with remaining cheddar and mozzarella cheeses. Bake on a baking tray for 25-30 minutes, or until cheese is melted and golden.
  6. Let bread sit approximately 10 minutes to set and slightly cool then slice. Best served warm.