Scrumptious Chicken Club Bread Bowl Dip
Anything with the words “in a bread bowl” and I am sold! This creative dip uses the classic flavors of a chicken club sandwich. Mouthwatering, right? This recipe was one of the runner-up winners in our 2010 Annual Contest. After one bite, I can see why! This also just happens to be perfect Game Day fare. Perfect for a crowd during the Super Bowl!
Chopped rotisserie chicken, crumbled bacon, Colby-Jack cheese and tomato are stirred into a mixture of cream cheese and mayo, and served in a bread bowl.
- 1 round (or square) loaf bread
- 8 strips bacon
- 8 ounces cream cheese, softened
- 1 cup mayonnaise
- 1/2 tsp. onion powder
- 1/4 tsp. salt
- 1 1/2 cups shredded (6 oz.)
- Colby-Jack cheese
- 1 cup seeded and finely chopped tomato
- 2 cups of chopped or shredded Rotisserie Chicken
- 1/4 cup of shredded lettuce
Preheat oven to 350 degrees. Cut a thin slice from the top of the bread and set aside. Remove the center of the bread loaf, leaving about a 1-inch thick shell. Cut the removed bread into bite-sized pieces. Cover the shell opening with the sliced-off top and place on a baking sheet along with the bread pieces. Bake about 15 minutes, or until lightly toasted. Remove from oven and allow to cool. Place the bacon in a skillet and fry over medium heat until crisp. Transfer to a paper towel-lined plate to drain. While the bread is toasting and the bacon is frying, combine the softened cream cheese, mayonnaise, onion powder and salt. Add 1 1/4 cups of the shredded cheese to the cream cheese mixture, reserving 1/4 cup for garnish. Add the finely chopped tomato and the chicken to the cheese mixture. Crumble the bacon right into the bowl, reserving some for garnish. Gently stir mixture just enough to combine. Place the bread bowl onto a serving platter. Spoon the dip into the center of the bread bowl. Top with the remaining 1/4 cup shredded cheese, crumbled bacon and shredded lettuce. Place toasted bread pieces around the dip on the platter for dipping.
Number of Servings: 12
Now a few words from the creative cook behind this great dish, Dawn Moore! How did you come up with your recipe?
“I actually created a similar recipe a few years ago for a Super Bowl party…I love Chicken Club sandwiches and just knew taking all the components and making a dip would be amazing!! I just recently expanded on the original, replacing the sour cream with cream cheese and adding the yummy bread bowl.”
What made you decide to enter the Better Recipes annual recipe contest? Do you enter recipe contests often?
“I LOVE Better Recipes, and when I saw the contest, I just knew I had to enter. I typically enter 2-3 contests a month. I started entering recipe contests on a whim in March 2009.”
Why do you think this recipe stood out to the judges? What advice would you have for others who enter Better Recipes contests?
“I think my recipe may have stood out because it’s really a very simple recipe, but packs an amazing amount of flavor in each bite. The advice I have for anyone else entering a Better Recipes contest is to just go with what you know and love. I never submit anything to a contest that I’m not 110% in love with!!”
“I spend ALL my free time in the kitchen, and my true passion has always been baking and cooking. I work full-time as an Information Technology Manager, so after a long day at work I love to unwind in the kitchen. My kids (daughter Kamryn is 7, son Carson is 4) love it as well so we spend that quality time together, which is amazing! What I love most about cooking and creating new recipes is seeing the joy on the faces of my family and friends when they take their first bite. This re-ignites my passion over and over again.”
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