Mini Buffalo Chicken Dip Bread Bowls

How cute are these. 

Some ideas are born out of necessity. In other words, it was necessary that I do something with these rolls because they were about to go bad. I had really good intentions when I bought them, but just didn’t get around to doing said intentions. 


But, maybe it was meant to be. If you’re a buffalo chicken fan, you’ll appreciate these. I hollowed out little crusty water rolls, filled them with buffalo chicken dip and put them in the oven just long enough to be amazing.

This dip is luscious, not only because of the cream cheese, but I also used this new stuff called Elli Quark, which is a spoonable cheese. 

It’s kinda like yogurt, but it’s not, and without the weird yogurty aftertaste. They have 12 different flavors (sea salt caramel!) and deliver to your door. If you haven’t tried it, you should. As far as the chicken, you could use chopped chicken breasts or thighs, but for this I put some breaded buffalo chicken strips in the oven and shredded them in my KitchenAid. Then I threw in the rest of the ingredients. I guess I just wanted some extra crunchy buffaloness.

And, of course, y’all know there’s Moore’s Buffalo Sauce all up in there.

If you don’t know about the shredding chicken in the KitchenAid thing – you should. You can easily shred boneless, skinless chicken breasts in your KitchenAid mixer (a hand mixer would work, but not as well) with this attachment.

What I loved about these is the fact that after scooping the dip out, you’re left with a crunchy mini bread bowl with remnants of buffalo chicken dip.


So. Good.

Like eat them the the next day for breakfast so good.

Here’s your printable-

Mini Buffalo Chicken Bread Bowls


  • 1 cup chopped or shredded chicken (I used Tyson Buffalo Chicken Strips)
  • 8 oz. package cream cheese, softened
  • 6 oz. Elli Quark - Plain
  • 3/4 cup Moore's Buffalo Sauce
  • 8 water rolls, slider buns, or whatever small bun size bread you want to use, split
  • 1 cup blue cheese crumbles
  • Buffalo sauce for drizzling (optional)
  • Chips, crackers and/or celery sticks, for serving.


  • Preheat oven to 425 degrees.
  • Combine everything in a mixer.
  • Hollow out the bun halves and fill hollow sections with chicken dip; arrange on a baking sheet.
  • Bake for 15-20 minutes, until bubbly.
  • Sprinkle with blue cheese crumbles and drizzle with buffalo sauce.
  • Serve.
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  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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