BBQ Chicken Dip Stuffed Bread Bowl

• 1 loaf round sourdough bread (about 1 pound)
• 1 cup shredded cooked chicken
• 1 cup shredded cheddar cheese
• 1/2 cup shredded mozzarella cheese
• 1/2 cup BBQ sauce
• 1/4 cup mayonnaise
• 2 green onions, sliced
• 1 clove garlic, minced
• 1 tablespoon chopped fresh parsley
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Olive oil for brushing

Steps

1. 1 Preheat oven to 375°F.
2. 2 Cut the top off the bread loaf and scoop out the insides, leaving a 1-inch thick shell.
3. 3 In a bowl, combine shredded chicken, cheddar cheese, mozzarella, BBQ sauce, mayonnaise, green onions, garlic, parsley, smoked paprika, salt, and pepper.
4. 4 Brush the inside of the bread bowl with olive oil.
5. 5 Fill the bread bowl with the chicken dip mixture.
6. 6 Place the bread bowl on a baking sheet and bake for 20 minutes, until bubbly and golden.
7. 7 Let it cool slightly before serving.

Equipment

• Baking sheet
• Oven

Variations

• Add diced jalapeños for heat.
• Substitute BBQ sauce with ranch dressing for a different flavor.

Substitutions

• Substitute sourdough with any crusty bread.
• Use rotisserie chicken for convenience.

Pairings

• Cornbread muffins
• A simple green salad

Nutrition

Tips

• Use leftover roasted chicken to save time.
• Add a dash of hot sauce to the dip for an extra kick.

Storage

Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven until warmed through.

Freezing: Freezes well for up to 1 month. Thaw overnight in the fridge and reheat in a 350°F oven until hot.

Serving Suggestions

• Serve with celery sticks and tortilla chips.
• Pair with a crisp, cold lager.

FAQ