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Whether you’re hosting a watch party or tailgate, the game is only as good as the food served. Fact. As a diehard USF Bulls fan, I’ve sat through my share of wins and losses (in recent years, more of the latter), and with the right snacks, even a shutout isn’t so bad.
Buffalo chicken dip is a game day staple, and it got me thinking, what if you served it with something other than tortilla chips and celery? What about smashed tots that could serve as cups to hold the dip?!
Salty, savory and a little spicy, with a dollop of sour cream to balance things out. After making four dozen for a party, they were wiped out in minutes, with four people asking for the recipe. That reaction alone was enough to share it here, even if my pictures are less than great. (I’ll update them soon, promise.)
You’ll need a mini muffin pan to whip up this app, but it’s worth it.
A Few Swaps to Make These Buffalo Chicken Tots Even Easier to Make:
- You could make Buffalo chicken dip from scratch, but if you’re short on time, Target’s Good and Gather brand makes a solid premade version that’s sold in the refrigerated section.
- No scallions? Try chives.
- Not into sour cream? What about a drizzle of ranch, like we did with these Buffalo Brie Bites?
Play around with this. Make it yours.
Buffalo Chicken Tots
Ingredients
- 1 (32-oz) bag frozen tater tots
- 1 (8-oz) package cream cheese, thawed
- 1/3 cup Buffalo sauce
- 1 cup shredded white meat chicken
- 1/2 cup Shredded cheddar cheese
- 1 (8-oz) container Sour cream, divided into 1/3 cup and remaining
- 1/2 bunch scallions, thinly sliced
Instructions
- Preheat oven to 425 degrees F. Grease cups of a mini muffin pan and add 2-3 tots to each one. Bake until golden, about 20-22 minutes.
- Make the Buffalo chicken dip (unless using store bought): Combine cream cheese, buffalo sauce and 1/3 cup sour cream, whipping with an electric mixer until combined. Fold in chicken and shredded cheese.
- Once the tots are baked, use a shot glass or small cup to smash them down while they're still in the muffin pan. This creates the cup shape. Let them cool for about 10 minutes before removing from the pan.
- Top each tot cup with a spoonful of Buffalo chicken dip, a small dollop of remaining sour cream and garnish with a few sliced scallions.
