My Other Half and I went on a buffalo chicken binge recently. We made my delicious Buffalo Chicken Dip, these low-calorie buffalo chicken rolls and finally, these adorable Buffalo Chicken Cups as an appetizer at a dinner party we hosted.
I found the recipe for the latter on one of my very favourite blogs, The Girl Who Ate Everything. We seem to have similar tastes because everything she makes looks mouth-wateringly good to me! I really look forward to her new posts and just love her food photography. I wish my photos were that good! Anyway, if you haven’t already, check her out!
I just love this cupcake-style take on one of my favourite dips. Such a great football snack!
Buffalo Chicken Cups
Adapted from The Girl Who Ate Everything
½ (4 oz) package cream cheese, softened
1/4 cup Ranch dressing
1/4 cup Buffalo wing sauce
1/2 cup shredded cheddar cheese
1 cup cooked and shredded chicken
18 wonton wrappers
Blue cheese crumbles (optional)
Mix cream cheese, ranch, sauce, chicken and half of the cheddar cheese. Spray muffin tin with cooking spray. Place one wonton wrapper in each of six cupcake holes. Press it in to take shape. Spoon a tablespoon of the chicken mixture and top with another wonton wrapper and add another tablespoon of chicken mixture. Do this until there are three wonton wrappers in each cupcake, ending with filling on top. Sprinkle remaining cheddar cheese and blue cheese (if using it). Bake for 18 minutes at 375 degrees or until edges are golden brown. If the wonton wrappers are burning, cover with tinfoil. Use a knife to loosen the edges and pop each cupcake out.
If you haven’t noticed, the filling is practically identical to my Buffalo Chicken Dip. I would love to try these using a mini-cupcake pan! They’d be super cute as an hors d’oeuvre!