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5 from 1 vote

Buffalo Chicken Dip Bites

Course: Appetizer
Cuisine: American
Author: Crystal Martin


  • 6 ounces cream cheese
  • 1 cup Ranch dressing
  • 1 cup shredded cheddar cheese
  • 2 - 3 TBSP Frank's Buffalo Wing Sauce.
  • 12 oz cooked shredded chicken


  • Start by thawing your rolls.
  • Spray a baking pan with cooking spray and place the rolls abut a inch apart.
  • Then spray some plastic wrap with cooking spray and place it over the rolls.
  • Let them sit, at room temperature, for about 3 1/2 - 4 hours. (Time may vary slightly based on your room temp.)

While your rolls are rising make up your cold Buffalo Chicken Dip. Don't bake it yet.

  • In a large bowl, mix together 6 ounces cream cheese, 1 cup Ranch dressing, 1 cup shredded cheddar cheese and 2 - 3 TBSP Frank's Buffalo Wing Sauce.
  • Mix well.
  • Stir in your shredded chicken - 12 oz. If using canned, drain well first.
  • Mix all that together and set aside.

Once your rolls have risen, preheat oven to 400°.

  • On a floured counter, roll individual rolls into a strip, approx 1/4 inch thick.
  • Add 1 spoonful of Buffalo Chicken Dip to flattened roll.
  • Spread evenly.
  • Roll from one end to the other.
  • Cut in half and place, seam side down onto a greased cookie sheet.
  • Once all the rolls are on the cookie sheet, spoon the remaining dip into a small casserole dish and bake both it and the rolls for approx. 20 minutes or until rolls are done and lightly browned.
  • Let cool slightly, then serve!


We like to serve the bites along with the dip and used a spoon to spread a little extra onto the bites. Alternatively, serve the Buffalo Chicken Dip Bites as one appetizer and the baked Buffalo Chicken Dip with tortilla chips pita bread or a crusty, sliced baguette along with celery sticks and fresh vegetables and Ranch dip.