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–+ servings

These one-pan Buffalo Chicken Dip Cups transform the classic creamy, spicy dip into tidy, crowd-pleasing bites. Baked in mini muffin tins with crispy wonton wrappers, they’re perfect for parties, potlucks, or game day — ready in just 15 minutes!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 36 cups
Course: Appetizer
Cuisine: American
Calories: 52
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 36 wonton wrappers
  • 1½ cups cooked chicken, shredded
  • 3 oz cream cheese, softened
  • ⅓ cup buffalo wing sauce
  • ½ cup shredded cheddar cheese
  • crumbled blue cheese (optional topping)
  • thinly sliced green onions (optional topping)

Equipment

  • mini muffin pan 24-cup pan preferred
  • mixing bowl
  • tablespoon scoop for even portioning
  • oven
  • nonstick spray or oil brush

Method
 

  1. Preheat oven to 350°F. A hot oven ensures crispy edges.
  2. Press one wonton wrapper into each greased mini muffin tin well, forming a cup shape with standing corners.
  3. In a bowl, mix shredded chicken, cream cheese, buffalo wing sauce, and shredded cheddar until smooth and well combined.
  4. Fill each wonton cup with about 1 tablespoon of filling. Avoid overfilling to prevent overflow.
  5. Bake for 10–12 minutes until edges are golden and cheese is bubbling. Centers should be hot and set.
  6. Let cool for 5 minutes. Top with blue cheese and green onions if using. Serve warm.

Nutrition

Calories: 52kcalCarbohydrates: 3gProtein: 4gFat: 3gSaturated Fat: 1.4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.8gCholesterol: 13mgSodium: 134mgPotassium: 55mgSugar: 0.2gVitamin A: 190IUVitamin C: 0.3mgCalcium: 35mgIron: 0.3mg

Notes

To make ahead, assemble and refrigerate unbaked cups for up to a day. Reheat leftovers at 350°F for 5–7 minutes. For extra creaminess, mix in ranch or blue cheese dressing, or lighten with Greek yogurt. Freeze unbaked for up to 3 months. To adjust heat, use mild or spicy buffalo sauce. For GF or DF, use gluten-free wrappers and dairy-free cheeses.

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