You may know already that one of my favorite appetizers is Buffalo Chicken Dip. I thought these little cups would be a fun twist to the classic. I adapted this recipe...
Rotissierie chicken shredded
1/2 cup of ranch
4 ounces of cream cheese
3/4 cup of shredded cheese
1/4 cup of Franks Red Hot (Buffalo)
1 tbsp olive oil
Mix together chicken, ranch, cream cheese, shredded cheese and hot sauce.
Lightly oil a 24 cup mini muffin pan. Place a wonton skin in each cup. Delicately push the wonton skin in the cup, careful not create a hole in the skin.
Place a little dollup of the chicken mixture into each wonton.
Once all the cups are filled, bake for about 6-7 minutes. Towards the end of the cooking time watch closely because they will turn darker quickly.
They were a hit on Sunday at an Oscar viewing party and may even add a side of ranch for dipping next time. I have added this simple recipe to my appetizer arsenal.
Photos via Travels in Heels