Buffalo Chicken Wonton Cups
1/2 C. Ranch veggie dip
36 Wonton wrappers
36 tsp. Hot sauce, divided (1 tsp. per cup)
2 C. Diced and cooked chicken
1/4 C. Chopped fresh jalapeño pepper
1/3 C. Chopped green onion
1/2 C. Finely diced celery
Preheat oven to 350°F. Spray one side of each wonton wrapper with vegetable oil spray. Press wonton wrappers, oil coated-side-down into miniature muffin cups. Bake 10 to 12 minutes until golden brown. Remove from pans; cool. Spoon 1 teaspoon hot sauce into the bottom of each wonton cup. In a medium bowl, combine chicken, chopped jalapeño, green onions, celery and ranch veggie dip. Spoon chicken mixture into wonton cups. Serve immediately.
Recipe and photograph courtesy of T. Marzetti Company.