In our house, “Buffalo Chicken Dip” is a football favorite, but for only two people one batch makes much more than we could
should ever eat in one sitting. I would make a batch and there would be so much left over, I hated seeing it go to waste. Finally, I started making one regular sized recipe and then, before baking it, breaking it down into smaller portions that could be stored in the freezer to have another day.
With Superbowl Sunday just around the corner, the timing for these is kismet. Everyone knows, aside from the commercials, the best thing about Superbowl Sunday is the snacks! (hence the entire pinterest board I devoted to the subject.) This past weekend I was nose deep in a new book I am absolutely loving, “The Faux Pastry Chef”, by Mimi Fix; I highly recommend it! I wanted to make something that would be a perfect football sunday snack, but with minimal effort. There was Buffalo Chicken Dip in the freezer, and Wonton Wrappers in the fridge, hmmmm what could I make? In the interest of full disclosure, I actually always have Wonton Wrappers on hand, you never know when you will need to wrap, deep fry, or bake little pockets or rolls of tasty deliciousness.
There were a lot of “Buffalo Chicken Cups” on pinterest, but the ratio of filling to wonton surface was lacking; there was too much empty wonton. Plus, once the wontons are baked they can be very hard, so to have jagged corners sticking up in can be a pain. Seriously, have you ever accidentally stuck one directly into the roof of your mouth? It hurts! I thought I would give something a try. Use the Muffin tins as a support system, but fold the wrapper down onto the dip, thus creating a little pocket! Low and behold, it worked! Of course, this is provided you already have the buffalo chicken dip on hand, but you could very easily make a batch, use what you like and freeze the rest to use another time!
Baked Buffalo Chicken Bites:
Yield 24 pieces/bites
You will need:
- Half a recipe of “Buffalo Chicken Dip“, recipe can be found here
- One package small wontons
- 2 Muffin tins
- Olive oil or cooking spray
- Ranch, Blue Cheese or Sour Cream for dipping
- Preheat oven to 375°
- Spray the muffin pans with olive oil or cooking spray
- Push a wonton wrapper down into each muffin tin
- Place a generous tablespoon of buffalo chicken dip into the wonton in each tin
- Fold the edges of the wontons down onto the dip and push down just a bit to make sure they stick. If they pop up just push them down again.
- Bake for 20minutes or till golden brown
- Let sit in the pans for a few minutes just to cool off, then pop out onto a plate and enjoy!