Baked Buffalo Chicken Dip Bites, Just In Time For Superbowl!

Baked Buffalo Chicken Dip Bites, Just In Time For Superbowl!

In our house, “Buffalo Chicken Dip” is a football favorite, but for only two people one batch makes much more than we could should ever eat in one sitting. I would make a batch and there would be so much left over, I hated seeing it go to waste.  Finally, I started making one regular sized recipe and then, before baking it, breaking it down into smaller portions that could be stored in the freezer to have another day.

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With Superbowl Sunday just around the corner, the timing for these is kismet.  Everyone knows, aside from the commercials, the best thing about Superbowl Sunday is the snacks! (hence the entire pinterest board I devoted to the subject.)  This past weekend I was nose deep in a new book I am absolutely loving,   “The Faux Pastry Chef”, by Mimi Fix; I highly recommend it!  I wanted to make something that would be a perfect football sunday snack, but with minimal effort.  There was Buffalo Chicken Dip in the freezer, and Wonton Wrappers in the fridge, hmmmm what could I make?  In the interest of full disclosure, I actually always have Wonton Wrappers on hand, you never know when you will need to wrap, deep fry, or bake little pockets or rolls of tasty deliciousness.

Empty Wonton

There were a lot of “Buffalo Chicken Cups” on pinterest, but the ratio of filling to wonton surface was lacking; there was too much empty wonton.  Plus, once the wontons are baked they can be very hard, so to have jagged corners sticking up in can be a pain.  Seriously, have you ever accidentally stuck one directly into the roof of your mouth?  It hurts!   I thought I would give something a try.  Use the Muffin tins as a support system, but fold the wrapper down onto the dip, thus creating a little pocket!  Low and behold, it worked!  Of course,  this is provided you already have the buffalo chicken dip on hand, but you could very easily  make a batch, use what you like and freeze the rest to use another time!

How it looks folded down.

How it looks folded down.

Baked Buffalo Chicken Bites:

Yield 24 pieces/bites

You will need:

  • Half  a recipe of “Buffalo Chicken Dip, recipe can be found here
  • One package small wontons
  • 2 Muffin tins
  • Olive oil or cooking spray
  • Ranch, Blue Cheese or Sour Cream for dipping


  • Preheat oven to 375°
  • Spray the  muffin pans with olive oil or cooking spray
  • Push a wonton wrapper down into each muffin tin
  • Place a generous tablespoon of buffalo chicken dip into the wonton in each tin
  • Fold the edges of the wontons down onto the dip and push down just a bit to make sure they stick. If they pop up just push them down again.
  • Bake for 20minutes or till golden brown
  • Let sit in the pans for a few minutes just to cool off, then pop out onto a plate and enjoy!
All they need is some dip!

All they need is some dip!

Buffalo Chicken Dip….the food that dreams are made of

Buffalo Chicken Dip….the food that dreams are made of

Years ago my friend Denise made something called Buffalo Chicken Dip, I had never had it before and it was love at first bite.  BUT there was something about it, it had blue cheese in it, something I do NOT like. It didn’t overpower it, but you could tell it was there. So I recreated the dip, but without the blue grossness. And life hasn’t been the same since……





Seriously, snacking just hasn’t been the same. The freezer section just can’t compare with this! It is a standard at the yearly Halloween party, Football Sundays, Superbowl, 4th of July, you get the idea. Its easy, and a guaranteed hit with everyone who has tastebuds, and a double hit with anyone who drinks beer.

I use a Rotisserie Chicken for mine BUT if you don’t feel like de-meating a chicken, or you are in a pinch and don’t have the time… can use canned chicken. I DO NOT recommend this, I do not do it; but to each his own.  Use 3 of the large cans, the ones that are either 12 or 10 ounces.  


  • One whole Rotisserie Chicken (from the hot foods section of the grocery store)
  • 2 (8 ounce) packages cream cheese, softened (let it sit out at room temp for an hour or so)
  • 1 Cup Ranch dressing
  • 3/4 Cup Frank’s Buffalo Sauce
  • 3 Cups shredded Cheddar cheese


  1. Take all the skin off the chicken. Eat it, throw it out, feed it to your dog or spouse; whatever you like, but it’s not going in the dip.
  2. Pull all the meat off of the chicken.  If you don’t know how, check out this video here The only thing I would suggest, which she doesn’t do is I don’t use a knife for the breast, I just use my hands. Also, I take the meat off the wings and drummies as well. ALSO turn the chicken over, there is meat on the bottom of it, pull it off with your hands. (Guess that’s more than one thing)
  3. Once you have all the meat off, either tear it apart with your hands or chop it up into small pieces using a knife.
  4. With the heat on medium, put the chicken, buffalo sauce, ranch and cream cheese in a dutch oven sized pan. Stir continually (I use a wooden spoon) until everything is melted together and bubbly.  If you don’t think your chicken is broken up/small enough just a potato masher and smush it up some more. Add in 2 cups of the cheese, mix well and till just melted.
  5. At this point you have two options. You can either transfer the dip to a slow cooker, and sprinkle the remaining 1cup of cheese on top and keep on warm or low and serve it like that. OR you can put in a baking dish and bake it at 425F until the cheese is melted to your liking.  Then just set it out with some tortilla chips and enjoy!
And yes….I will be posting about the Halloween Party soon……and writing a post on how to make the most delicious snacky little rolls from this dip….and trust me, they are GOOD!