Buffalo Chicken Bread Bowl
Carmelized Onion Brie Bread Bowl
Spinach Artichoke Bread Bowl
Pepperoni Pizza Dip Bread Bowl

Buffalo Chicken Bread Bowl

Buffalo Chicken Bread Bowl

Buffalo Chicken Bread Bowl

Yield: 8-10
Author: Chabaso Bakery

Ingredients

Garlic Butter
  • 1/2 cup unsalted butter, melted
  • 2 tbsp parsley, finely chopped
  • 1 tbsp minced garlic
  • 3 tbsp grated parmesan cheese
  • 1/2 to 1 tsp salt (to taste)
  • 1 tsp dried oregano
Filling
  • 12 oz shredded rotisserie chicken (or cooked chicken breast)
  • 3/4 cup buffalo sauce
  • 1/3 cup ranch dressing
  • 4 tbsp cream cheese, softened
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup shredded mozzarella cheese
  • 2 tsp garlic, finely minced
  • 1 whole green bell pepper, finely diced
  • Optional: 1/4 cup sliced green onions (to mix in or add on top)
  • Optional: 1/4 cup blue cheese crumbles (to mix in or add on top)

Instructions

  1. Preheat your oven to 350°F and line a baking tray with parchment paper.
  2. In a small bowl, mix the melted butter, parsley, minced garlic, parmesan, salt, and oregano. Set aside.
  3. In a large bowl, stir together the shredded chicken, buffalo sauce, ranch, softened cream cheese, shredded cheddar, shredded mozzarella, garlic, and diced green pepper.
  4. Place your bread on the baking tray. Cut a large rectangle out of the top and scoop out the center to create a bowl. Save the removed bread for dipping.
  5. Cut vertical slits along the outside of the loaf (about 2/3 of the way down) to create pull-apart pieces.
  6. Brush the garlic butter inside the bowl, into the side slits, and over the top. Fill the center with the chicken mixture.
  7. If you have extra dip that won't fit, spread it into a small baking tray or oven-safe dish. Bake it alongside the loaf to use as a refill or to serve on the side.
  8. Sprinkle extra mozzarella and cheddar over the dip.
  9. Bake for 15-20 minutes until the bread is golden and the cheese is bubbling.
  10. Remove from the oven. If desired, sprinkle with sliced green onions and blue cheese. Serve warm with the extra bread pieces and the side dish of extra dip for refilling the bowl.

Carmelized Onion Brie Bread Bowl

Carmelized Onion Brie Bread Bowl

Carmelized Onion Brie Bread Bowl

Author: Chabaso Bakery

Ingredients

  • 1 Chabaso Sourdough Boule
  • 1 Wheel of Brie Cheese (approx. 8–12 oz)
  • 2 Medium Yellow Onions, thinly sliced
  • 2-3 Cloves Garlic, minced
  • Fresh Thyme
  • Hot Honey
  • Olive Oil
  • Salt and Black Pepper to taste
  • Note: Any Chabaso loaf shape will work
  • Optional for serving: Sliced apples or crackers

Instructions

  1. Thinly slice two large onions and sauté them in a pan with olive oil over medium heat until golden brown and caramelized, then stir in minced garlic and fresh thyme for the last few minutes of cooking.
  2. Season the onion mixture with salt and pepper to taste and set aside.
  3. Take a Chabaso Sourdough Boule and use the cheese wheel as a guide to cut a circular hole into the top of the bread.
  4. Hollow out the center of the loaf to create a bowl, cutting the removed bread into small cubes to be used for dipping later.
  5. Slice the brie cheese into cubes and tuck them into the hollowed-out Chabaso loaf.
  6. Spread the caramelized onion and herb mixture evenly over the top of the cheese.
  7. Place the stuffed loaf and the extra bread cubes on a baking sheet, drizzle with olive oil, and bake at 350°F for about 15–20 minutes until the cheese is melted and bubbly.
  8. Remove from the oven, drizzle generously with hot honey, and serve immediately with sliced apples and the toasted bread pieces

Spinach Artichoke Bread Bowl

Spinach Artichoke Bread Trough

Spinach Artichoke Bread Trough

Author: Chabaso Bakery

Ingredients

  • 10 ounces frozen spinach, thawed and squeezed
  • 14 ounces artichoke hearts, drained and chopped.
  • 8 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup grated parmesan cheese
  • 1/4 cup grated mozzarella cheese
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 350°F
  2. Choose your Chabaso bread any shape works, including ciabatta, round boule or 2 minis.
  3. Create your bread trough or bread bowl by cutting a lid from the top, then carefully scooping out the center while leaving enough bread to keep it sturdy, and save the removed bread for dipping later.
  4. Thoroughly squeeze the spinach after thawing or cooking so all excess moisture is removed, which is key to keeping the dip thick and creamy.
  5. In a large bowl, mix together the squeezed spinach, chopped artichoke hearts, softened cream cheese, mayonnaise, sour cream, parmesan cheese, mozzarella cheese, minced garlic, and red pepper flakes until smooth and evenly combined.
  6. Season the mixture with salt and pepper to taste, adjusting as needed after a quick taste.
  7. Place the hollowed bread on a parchment-lined baking sheet or in a baking dish for support, then spoon the dip into the bread trough or bowl and spread it evenly.
  8. Bake for 30–35 minutes, until the dip is hot and bubbly, the cheese is melted and lightly golden, and the bread edges are crisp.
  9. Let the bread cool for a few minutes so the cheese sets slightly and it’s safe to dig in.
  10. Serve immediately while warm, using the reserved bread pieces for dipping, along with chips, crackers or veggies if desired.

Pepperoni Pizza Dip Bread Bowl

Pepperoni Pizza Dip Bread Bowl

Pepperoni Pizza Dip Bread Bowl

Yield: 6-8
Author: Chabaso Bakery
Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

A bubbly, pizza-inspired creamy dip baked directly inside a crusty Chabaso Portuguese Boule for the ultimate tear-and-dip centerpiece.

Ingredients

  • 1 Loaf of Chabaso bread (We used the portuguese boule but any shape will work)
  • 8 oz cream cheese, softened
  • ½ cup sour cream
  • 1 cup pizza sauce or marinara
  • ½ cup of mozzarella pearls
  • 1 ½ cups shredded cheddar
  • ½ cup Parmesan cheese
  • ½ to 1 cup pepperoni, mini cups or chopped
  • 1 tbsp Italian seasoning or a blend of basil, oregano, parsley & red pepper flakes

Instructions

  1. Preheat the oven to 350°F
  2. Choose your bread bowl—Chabaso ciabatta, a round boule, a baguette loaf, or even individual rolls all work—and slice off the top or cut lengthwise depending on the shape.
  3. Carefully hollow out the center of the bread, leaving about ¾ to 1 inch of bread around the edges and bottom so the bowl stays sturdy, and reserve the removed bread for dipping.
  4. In a medium bowl, mix the softened cream cheese, sauce, sour cream, Italian seasoning, Parmesan cheese, cheddar cheese and ½ of both the mozzarella pearls and pepperoni until fully combined.
  5. Spoon the creamy mixture into the hollowed bread bowl and spread it evenly to the edges.
  6. Top with remaining mozzarella pearls and pepperoni.
  7. Place the filled bread bowl onto the prepared baking sheet or into a baking dish.
  8. Bake for 25–30 minutes, until the dip is hot and bubbling and the bread edges are lightly toasted.
  9. Serve warm with the reserved bread pieces, extra sliced bread, crackers, or veggies for dipping.

Nutrition Facts

Calories

400

Fat

24 g

Sat. Fat

12 g

Carbs

33 g

Fiber

3 g

Sugar

3 g

Protein

14 g

Sodium

750 mg

Cholesterol

70 mg