KPC ORIGINALKING'S PLATE
Smoked Buffalo Chicken Dip Bread Bowl
Rotisserie chicken, cream cheese, and hot sauce get twenty minutes of smoke before they ever see a bake. Then the whole thing goes into a hollowed sourdough round and comes off the grill with the top bubbling and the crust toasted — bowl and dipper in one.
PREP TIME
15m
COOK TIME
45m
SMOKE
225°F
FINISH BAKE
350°F
Ingredients
1
Round sourdough bread loaf
2 cups
Cooked chicken, shredded (rotisserie works great)
8 oz
Cream cheese, softened
1/2 cup
Mild to medium hot sauce (such as The Classic by Heatonist)
1/2 cup
Ranch dressing (or blue cheese dressing)
1 cup
Sharp cheddar cheese, shredded (divided)
1 cup
Monterey Jack cheese, shredded (divided)
to finish
Blue cheese crumbles or a ranch dressing drizzle
Method
1
Slice the top quarter off the sourdough loaf and hollow out the center, leaving a 3/4-inch wall around the sides and bottom. Cube the top and the pulled-out center and set them aside for dipping.
Don't go thinner than 3/4 inch or the bowl will leak!
2
In a medium bowl, combine the softened cream cheese, hot sauce, ranch, shredded chicken, and half the cheddar and Monterey Jack. Mix until fully blended.
3
Spread the mixture into a shallow, grill-safe cast-iron skillet and set it on the smoker at 225°F. Smoke for 20 minutes.
4
Bring the temperature up to 350°F. Spoon the warm smoked dip into the hollowed loaf and top with the remaining cheddar and Monterey Jack.
5
Put the filled bread bowl and the reserved bread cubes on the grill and bake 20–25 minutes, until the cheese on top is melted and bubbling and the crust is golden. Finish with blue cheese crumbles or a drizzle of ranch, and serve immediately.