Oh me, oh my...I've noticed we're still on Christmas food. And this isn't the last of it. It's tough to go back and look at garlic artichoke cheesy bread and these buffalo chicken dip cups when I'm trying to eat clean after the unforgivable amount of food on our recent cruise. Salivation at 9 am is not attractive...or comfortable. It's a long time till lunch, people! Sorry if this does to you what it's doing to me...or maybe you aren't drooling since you don't have the memory of how fantastic these tasted. In that case...you lose. I shall salivate my own little desk puddles and imagine myself swimming laps in one of these buffalo chicken cups with my mouth open the whole time. Was that too far? Sorry...
This is a very simple recipe, and I had the idea for quite a while before I ever got to execution stages. You know how I love the buffalo chicken dip, right? Like I love it so much, I have to come up with ways to limit my intake of the stuff. Individual cups that I can put on my plate, rather than hovering over the crockpot and dipping till I can't dip no more seemed like a good way to do that. And it worked! I only had 2 cups rather than two actual measured cups of dip layered onto 2 huge handfuls of chips. You too can trick yourself into portion control! Because let's be real...tricking myself is the only way portion control really happens...
Here's what you need:
4 chicken breasts, seasoned, baked, and diced
1 container fat free cream cheese
3 T light Ranch (I use Ken's because it's the best, just ask my friend Jennnnnn, she's a ranch connoisseur)
1 cup shredded cheddar cheese
hot sauce to taste (I use Frank's buffalo sauce)
1 package wonton wrappers
Mix it all up in a bowl. Mixmixmix, mixmixmix, mix your dippy, yeah, mix your dippy!! Name the tune that is sung to and you will receive...nothing, I guess, but there will be some respect involved if you can climb into my head that far and come out with my weirdness unscathed.
Pam up your muffin tin, and place wonton wrappers in each hole to be spoon filled with the love that is buffalo chicken dip....
Bake at 400 degrees for 10-15 minutes, keeping an eye on them because ovens are testy little suckers and some ovens will burn things while others have to cook them twice as long. Mine tends to burn things...he's got muscles. Anyway, all the ingredients are cooked so you're just trying to warm them throughout, and crisp up the wonton wrappers while simultaneously melting the cheese. Doesn't take long atall. Serve while piping hot with the dip oozing out of the crispy cup when you take a bite. And that right there...is a little piece of heaven.
This recipe yields quite a lot of cups, so you will have plenty to throw a couple staggered batches in while hosting a party to replenish the empty plate after they're devoured batch by batch. And there you have it folks...a perfect dish to serve at your Superbowl party coming up. You're welcome :)