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

1Round sourdough bread loaf

2 cupsCooked chicken, shredded (rotisserie works great)

8 ozCream cheese, softened

1/2 cupMild to medium hot sauce (such as The Classic by Heatonist)

1/2 cupRanch dressing (or blue cheese dressing)

1 cupSharp cheddar cheese, shredded (divided)

1 cupMonterey Jack cheese, shredded (divided)

to finishBlue cheese crumbles or a ranch dressing drizzle

Method

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!

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.

Spread the mixture into a shallow, grill-safe cast-iron skillet and set it on the smoker at 225°F. Smoke for 20 minutes.

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.

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.

KPC ORIGINAL · KING'S PLATE