Buffalo Shrimp Bread Bowl Dip, an easy appetizer recipe with frank’s hot sauce, shrimp (or chicken), cheese, and veggies baked in a bread bowl.
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Buffalo Shrimp Bread Bowl Dip, easy recipe full of hot sauce, shrimp, cheese, and veggies! This dip is great for tailgating or parties! Also delicious with chicken and it’s easy to make! Full of shrimp, veggies, and buffalo flavor!! And when the dip is gone you’ll find yourself chowing down on the bread! This is definitely a crowd pleaser and everyone will be asking for the recipe!
Oh boy, where to start with this Buffalo Shirmp Bread Bowl Dip?! I’m sure I’ve mentioned before how it’s not unusual for me to wake up in the middle of the night with a crazy idea for a recipe or two. Normal people probably wake up and wonder if they locked the doors, if the kids are in bed, or think about what they have to do the next day. I, on the other hand, wake up with all of those things AND recipe ideas. And then the ideas bug me until I actually try them out!!
After I made my recent Buffalo Chicken Pasta Salad I knew I had to make some more Buffalo type recipes!! That must be why I woke up with the middle of the night with thoughts of this Buffalo Shrimp Bread Bowl Dip!
This weekend I had to try to make this Buffalo Shrimp Bread Bowl Dip! It’s a twist on Buffalo Wings but with shrimp and in dip form. This dip would be perfect for a party, tailgating, or just for the family!
You can make the components ahead of time then fill the bread bowl and bake right before serving. You could of course substitute chicken for the shrimp if you so choose and it would be just as good. Lots of possibilities for this dip depending on what you like so read on for a few more suggestions…
To start off with preheat your oven and line a large baking sheet with a few pieces of aluminum foil. You’re going to wrap the bread in the foil so be sure the pieces are long enough to cover the bread. Slice off the top of the boule and take out all the bread. You can make breadcrumbs out of the bread for another day, snack on it, give it to the birds, or let your kids have it. :)
The hardest part about this recipe is just chopping everything up which really isn’t that hard, just takes a little bit of time. You can use any kind of veggies you want for the dip, but I used a combination of celery, carrots, and red onion and about equal amounts of each (about 1/3 cup each).
You’re going to add the veggies to the dip at the very end after it has cooked (unless you want the veggies to cook through) so put them in a plastic bag and refrigerate until later. Or you can even chop them up while the dip is baking.
You also need to chop the shrimp or you can use really small or canned (drained) shrimp. I didn’t have precooked shrimp so I cut up some large raw shrimp and cooked it. You can cook then chop, or chop then cook.
BUT be sure the shrimp is COOKED before adding it to the dip. I tried using raw shrimp before in a similar dip and it did NOT cook through even after being in the oven for an hour. Instead of shrimp you cooked also use precooked chopped or shredded chicken. Great way to use up some leftover chicken or a rotisserie chicken!
Mix together the other ingredients. I first mixed together the cream cheese (make sure it’s softened to room temperature and you could use regular or reduced fat), sour cream (regular or reduced fat), and shredded cheese (regular or a good melting reduced fat). I used a white cheddar cheese but you could use any kind of shredded cheese or even blue cheese.
Then I mixed in the Frank’s hot sauce, Ranch seasoning, and lemon juice. Stir in the shrimp. Do not add the veggies to the dip yet.
Fill up the boule with the dip to the top. The dip with reduce a bit while baking so you can fill it to the very top. Since boules come in different sizes you may have a little dip leftover or not enough. If you don’t have enough to fill the boule you can stir in more shredded cheese or cooked shrimp if you have it. Or you can add more chopped veggies at the end.
If you have too much you can cook it in a small covered baking dish to use to replenish the bread bowl as people eat the dip. You can also just eat the dip cold.
Cover the boule with the top part.
Wrap the aluminum foil around it and bake for about an hour.
Before serving, mix in the chopped veggies. Top with sliced green onion if you’d like. Serve the dip with tortilla chips, crackers, crostini, carrot/celery sticks, or anything else you can think of!
Hope you enjoy!
Buffalo Shrimp Bread Bowl Dip
- 1 large bread boule
- 1 (8oz.) package cream cheese, softened
- 1 cup sour cream
- 1 cup shredded cheese (such as white cheddar)
- 1/2 cup Frank’s hot sauce
- 1 (1 oz.) Ranch seasoning packet or homemade Ranch seasoning
- 2 teaspoons lemon juice
- 1 pound precooked shrimp chopped
- 1 cup finely chopped vegetables (celery, carrots, and/or red onion)
- Sliced green onion for garnish (optional)
- For serving: crackers, tortilla chips, crostini, carrot/celery sticks
- Preheat oven to 350 degrees F. Place several large pieces of aluminum foil on top of a large baking sheet.
- Slice off top of bread boule. Remove bread and inside of top and bottom to form a large cavity. Place bottom boule on top of aluminum foil.
- In a large mixing bowl, mix together cream cheese, sour cream, shredded cheese, hot sauce, Ranch seasoning, and lemon juice until well combined. Stir in shrimp.
- Spoon dip into bottom of bread boule until you reach the top of the boule. Cover with top of boule. Wrap aluminum foil around bread.
- Bake at 350 degrees F for about 1 hour. Remove from oven, stir in chopped vegetables (carrots, celery, and/or red onion), and top with green onion if desired.