2014′s Week #8 Winner: Buffalo Chicken Dip Mini "Cupcakes"

Melissa Bunda from Orland Park, IL

Ingredients:
1 (8 ounce) package cream cheese, softened
1/2 cup ranch dressing
1/2 cup buffalo wing sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded sharp cheddar cheese
1 1/2 cups cooked and shredded chicken
24 wonton wrappers
1/4 cup blue cheese crumbles, optional

Directions:
1. Preheat oven to 375 degrees. Spray mini muffin tin very lightly with cooking spray.
2. Wontons: Cut each wonton wrapper into 4 squares.
3. Mix cheddar cheese and sharp cheddar cheese together into one bowl.
4. In a medium bowl, combine softened cream cheese, ranch dressing, wing sauce and 3/4 cheddar cheese mixture (save remaining 1/4 cup for topping). You can soften the mixture slightly in the microwave if needed to make it come together. Stir in shredded chicken.
5. Start layering your cupcakes. Begin with a wonton wrapper and press it into the bottom of each muffin tin. Spoon in about 1 teaspoon of chicken and cheese filling. Top with another wonton wrapper and add another teaspoon of chicken and cheese filling. Sprinkle with remaining cheddar cheese and a little blue cheese, if desired.
6. Bake for 10 minutes or until edges are brown. Remove from oven and let cool slightly. To remove, use a knife to loosen the edges then pop each cupcake out.
7. Enjoy!