buffalo chick dip snack bites

Say those three little words to me and I'll be yours forever. No, I don't mean those three words! I mean "buffalo chicken dip."

Buffalo chicken dip and college football season go together like Bonnie & Clyde, peanut butter and jelly, orange juice and champagne, etc. To make the buffalo chicken dip a little more manageable and group friendly, I prepared bite sized morsels of goodness using phyllo pastry sheets.

This recipe only requires 7 ingredients and 30 minutes of your time. Buffalo Chick Dip Snack Bites are the perfect game day snack that is sure to be a crowd-pleaser. The trick here is to remember to let the phyllo dough thaw for 2 hours before prepping everything.

Another hack is to use a pizza cutter to cut the phyllo dough into 3-inch squares. It speeds up the food prep process. Ain't nobody have time to waste while College Gameday is on.

Once you've cut the phyllo dough into squares, lightly grease a mini muffin pan and gently press the squares into the pan. You want to be sure to cover the entire mini muffin space. That way, all of the buffalo chick dip will stay put together when they're done baking.

Next up, mix the remaining ingredients and scoop that goodness into the mini muffin pan. Each buffalo chick dip snack bite will have between 1-2 tablespoons of the dip mixture.

Pop the pan in the oven at 350F and bake for 20 minutes.

That's it! Easy peasy lemon squeezy. Good luck trying not to eat the whole pan!

Blonde appetit!

Buffalo Chick Dip Snack Bites

Makes 30 snack bites

Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes


  • 1 roll phyllo dough

  • 2 - 10 oz canned white chicken, drained

  • 1 - 8 oz package cream cheese, softened

  • 1 cup shredded cheddar cheese

  • 1/2 cup ranch dressing

  • 1/2 cup Frank's RedHot Buffalo Sauce

  • 1 tablespoon Hidden Valley ranch dip mix


  1. Preheat the oven to 350F.

  2. Use two thin sheets of thawed phyllo dough and cut into 3-inch squares. I used a pizza cutter to expedite the process. Cut 30 3-inch squares.

  3. Gently press the phyllo squares into a lightly greased mini muffin pan.

  4. Mix the remaining ingredients, then place about 1-2 tablespoons of mixture inside the phyllo squares.

  5. Bake for 20 minutes.

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