These tiny buffalo chicken dip bites have just the right amount cream cheese, blue cheese, chicken and hot sauce all in a little phyllo pocket and ready to pop in your mouth, fuss free, on Super Bowl Sunday.
My mind has felt a bit cluttered lately. I suppose it is because there are plenty of things I should be doing and many more that I have yet to do. This isn’t necessarily a bad thing, but my mind seems to be focused on the other things that I rather *want* to do instead.
Confession: I have walked away from this post no less than 12 times this morning.
The point is, tomorrow is the Super Bowl. THE Super Bowl. We don’t have any plans. Our friends that used to host a kid-friendly event have long since moved to Oklahoma, leaving us to fend for ourselves with four kids on Super Bowl Sunday, and that means we generally entertain ourselves with the game on in the background, the kids squealing in the foreground and plenty of food right in the middle of all of it.
Food like this will be served. Perhaps a few football chips and guacamole-based dips that look like the football field itself will make an appearance for the kids, and then we’ll tuck sweet little angel heads into bed on time while their mom and dad settle down for one last weekend beer and the end of the game. It’s not such a bad thing.
If you haven’t tried buffalo chicken dip, this is your chance. It’s all the goodness the wings have to offer without all the finger-licking mess. (Don’t get me wrong, I’m all for the finger-licking, too, just not on my couch, thankyouverymuch.) This is taking it one step further into bite-sized dip pieces. Happy Super Bowl Sunday to all of you!
Note: I used phyllo dough sheets for this, but using the pre-made phyllo cups (as pictured in the lemon-dill cheesecake bites with lox) would make this appetizer even easier to execute.
8 ounces cream cheese
4 ounces cream-style blue cheese
1 generous cup cooked chicken, cut into chunks or shredded
1/4 cup buffalo-style hot sauce
2 ounces crumbled blue cheese
1-2 chopped green onions, optional garnish
If using phyllo dough sheets: Carefully lay one sheet of phyllo dough on a dry work surface. Brush lightly with olive oil, covering the sheet. Repeat with 3 more sheets until a layer of 4 sheets is brushed, keeping unused sheets covered with plastic wrap and a wet towel. Using a pastry wheel or pizza cutter, cut into 2″ squares. Transfer squares to a parchment-lined baking sheet to fill. (Repeat with remaining phyllo sheets after filled and baking, one set of 4 sheets at a time.)
If using phyllo cups: Line the cups on a baking sheet, spaced an inch or so apart to fill.
In a small bowl, mix together cream cheese and cream-style blue cheese until combined. Add 1-2 generous teaspoons in the bottom of the phyllo cups or the center of the phyllo squares. Top with 1 teaspoon of chicken. Add enough hot sauce to cover the chicken and top with blue cheese. For the squares, pinch up the corners of the phyllo to the center to create a small box.
Bake at 350º F for 15-18 minutes, just until phyllo starts to brown and cheese is hot and bubbly. Remove from oven and allow to cool slightly before serving. Garnish with green onions. Best served warm.
**These can be made ahead, stores and then warmed in the oven for a few minutes just before eating.
Makes 30-40 buffalo chicken dip bites.