Buffalo Chicken Dip Mini Bread Bowls
Zoe Patchin

Buffalo Chicken Dip Mini Bread Bowls

Yield: 10 servings
Prep Time: 20 minutes
Ready In: 15 minutes

Buffalo chicken dip just got an upgrade, and its name is mini bread bowls. Scoop it, dip it, and watch it disappear before kickoff even starts!

Ingredients

  • 10 yeast dinner rolls (fully baked)
  • 4 oz. cream cheese, softened to room temperature
  • 1/3 cup mild, medium, or hot Buffalo sauce (such as Frank's RedHot)
  • 1/3 cup ranch dressing (or blue cheese dressing)
  • 2 1/2 cups shredded chicken (rotisserie chicken works great!)
  • 8 oz. shredded sharp cheddar cheese, divided
  • 1 green onion, thinly sliced

Directions

  1. Preheat oven to 400ºF.
  2. Using a small paring knife, cut an upside-down cone shape out of the top of each roll. Be careful not to puncture all the way through the bottom. Use your fingers to scoop out the fluffy center of the roll to create a cavity for the filling. Place rolls on a Farberware Nonstick Bakeware 10x15-Inch Cookie Pan.
  3. In a medium bowl, combine the softened cream cheese, Buffalo sauce, and ranch dressing. Stir until smooth. Fold in the shredded rotisserie chicken and half of the shredded cheddar cheese until well combined.
  4. Spoon 2-3 tablespoons of the buffalo chicken mixture into each bread bowl cavity, pressing down gently so they are completely filled. Top each roll with the remaining cheddar cheese.
  5. Bake for 12-15 minutes, until the cheese is melted. Let cool for 5 minutes, then top with sliced green onions. Enjoy immediately!