Reduced Fat Buffalo Chicken Dip Baked Wonton Cups~Super Delicious Appetizer!!
Since we are participating in a February Cupcake Challenge, I decided that I was going to think out of the box a bit. I seriously LOVE buffalo chicken dip, but hate all the calories so I decided to tweak my recipe, and use ingredients with less fat. I’m sure my “Reduced Fat Buffalo Chicken Dip Baked Wonton Cups” are still not the healthiest appetizer, but they sure are delicious, and made the perfect Super Bowl snack!
- Egg Roll/Wonton wrappers
- Garlic Powder
- 1 lb skinless chicken breast-cooked, and shredded
- 8oz Ken’s LITE blue cheese dressing
- 8oz Frank’s Red Hot Sauce
- 1 pack 1/3 less fat cream cheese
- 1/2 cup shredded reduced fat mozzarella cheese
Preheat your oven to 350
Cook your chicken breasts, cool, and then shred them
In a large mixing bowl mix the dressing, cream cheese, Franks, and chicken
Clear a nice work area on your counter, and line it with wax paper
Put a little EVOO in a small bowl; mix it with garlic powder to make garlic olive oil
Lay your wonton wrappers on the wax paper, and cut them into 4×4 squares (use a pizza cutter)
Brush them each with the olive oil, and put them into your muffin tins
Put your eggs roll wrappers in the oven for 3 mins to crisp up
After the come out, place a spoonful of dip into each.
Top them with a pinch of shredded cheese on each, and a few sprinkles of extra Frank’s
Place them back into your 350 degree oven for 5 mins-or until the edges of the wrappers are golden brown