Buffalo Chicken Dip



12 Rhodes frozen dinner rolls

8 oz cream cheese, room temperature

1 cup shredded chicken, cooked

1 cup Monterrey Jack cheese

1 cup Colby Jack Cheese or cheddar cheese

1/4 cup sour cream

2 cloves garlic, grated

1/2 cup hot sauce

salt and pepper to taste

Olive oil herb topping:

3 tbsp extra virgin olive oil

1 tbsp dried parsley

2 garlic cloves, grated

2 tbsp parmesan cheese, grated


In a 12 in skillet, drizzle with olive oil. Place the frozen dinner rolls around the skillet, leaving a space between each roll. Cover and let sit at room temperature for about 3-4 hours.

In a large bowl add cream cheese, chicken, cheeses, sour cream, garlic, hot sauce, salt and pepper. Mix until everything comes together.

Once rolls have doubled in size, add the dip in the center. In a small bowl add all the ingredients for the herbs. Mix. Brush over the rolls. Bake for 15-20 minutes at 375 degrees F.




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