A rich and creamy chicken bacon alfredo dip, loaded with cheese and served warm inside a hollowed-out Hawaiian sweet bread loaf. This easy-to-make appetizer is perfect for parties and holiday gatherings.
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In a large skillet over medium heat, combine the cream cheese, shredded rotisserie chicken, 1 cup of the mozzarella cheese, about half of the crumbled bacon, Italian seasoning, and the jar of alfredo sauce.
Stir the mixture continuously until the cream cheese is fully melted and all ingredients are heated through and well combined.
Prepare the bread bowl by slicing the top off the round loaf of bread and hollowing out the center, leaving about a 1-inch border. You can save the removed bread to toast for dipping.
Pour the warm dip mixture into the hollowed-out bread bowl and spread it evenly.
Top the dip with the remaining 1/2 cup of mozzarella cheese and the rest of the crumbled bacon.
Bake in a preheated oven at 350°F (175°C) for 15 minutes, until the cheese is melted and bubbly.
Garnish with grated Parmesan cheese and fresh chopped parsley before serving. Serve hot with crackers or toasted bread pieces.
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