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Buffalo Chicken Dip Cups

Buffalo Chicken Dip Cups

Craving the ultimate comfort food? Look no further than these Buffalo Chicken Dip Cups. Crispy wonton wrappers filled with creamy blue cheese and spicy buffalo chicken create a flavor explosion that's irresistible. Perfect for parties or cozy nights in, you'll want to make these easy bites tonight!
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Servings: 4 servings
Course: Appetizers, Dinner
Cuisine: American
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 24 wonton sheets
  • 4 oz. cream cheese
  • 1/4 cup blue cheese crumbles
  • 1/4 cup blue cheese dressing
  • 4 tablespoons Frank's Hot Sauce
  • 1 cup shredded rotisserie chicken

Equipment

  • Frying Pan
  • Oven
  • Mixing Bowl
  • Chef's Knife
  • Baking Sheet

Method
 

  1. Heat oven to 350 degrees F. Spray and cover a mini muffin pan with cooking spray. Push one wonton wrapper into each well. Bake for 5-7 minutes or until wontons start to crisp and turn golden-yellow. Remove from oven and extract wonton cups from muffin pan and transfer to a cooling rack.
  2. Place cream cheese, blue cheese crumbles, blue cheese dressing and Frank's Hot Sauce in a stand mixer bowl and beat until well combined. Add rotisserie chicken and beat until well crumbled.
  3. Fill each cup with 1 tablespoon of dip. Place all cups on a baking sheet and tightly cover with foil. Bake at 300 degrees F for 10 minutes or until dip becomes soft and gooey. Top with extra blue cheese crumbles and chopped chives.

Notes

  • Tip 1: If you have any leftovers, store them in an airtight container in the refrigerator. They’ll keep for about three days.
  • Tip 2: Yes! You can freeze the filled cups before baking. Just make sure to wrap them well.
  • Tip 3: These cups go well with a variety of sides, such as fresh salads or mac and cheese for a hearty meal.
  • Tip 4: Feel free to experiment with different cheeses. Cheddar or pepper jack can add a unique twist!
  • Tip 5: Substitute the shredded chicken with a mix of beans or lentils for a vegetarian-friendly option.