Hot Honey Buffalo Chicken Dip Bread

Ingredients

Ingredients

Serving Size: 6-8

1 large round loaf of sourdough bread

2 cups shredded cooked chicken (rotisserie works well)

8 oz (1 cup) cream cheese, softened

1/2 cup Buffalo sauce

1/2 cup ranch dressing (or blue cheese dressing if you prefer)

1 cup shredded cheddar cheese, divided

1 tsp garlic powder

1 tbsp chili crunch

Hot honey, for drizzling

Optional: extra blue cheese crumbles for topping

Directions

Instructions

Prep the loaf:

Preheat the oven to 375°F (190°C). Slice the sourdough loaf horizontally in halfto create a top and bottom. Using your hands or a spoon, carefully pull out most of the soft bread from the bottom half, leaving about a 1-inch-thick shell. (Reserve the bread pieces for snacking or breadcrumbs.)

Make the buffalo dip:

In a large bowl, mix together the shredded chicken, softened cream cheese, Buffalo sauce, ranch dressing, 1/2 cup cheddar, garlic powder, and chili crunch.

Assemble the bread:

Place the hollowed bottom half of the loaf on a baking sheet. Fill generously with the buffalo chicken dip. Sprinkle the remaining 1/2 cup cheddar cheese over the top.

Bake:

Bake at 375°F for 15–20 minutes, until the dip is heated through and the cheese is melted. Switch oven to broil and broil the filled bottom half for about 2 minutesor until the cheddar is bubbling and lightly browned.

Drizzle & serve:

Drizzle hot honey generously over the warm, cheesy buffalo dip. Sprinkle with extra green onions or blue cheese crumbles if desired