Quick Facts
Time: 30 minutes • Yield: 24 cups • Skill: Easy • Method: One-pan (mini muffin tin, baking) • Diet: High-protein appetizer, can be GF with GF wrappers
Introduction
Buffalo Chicken Dip is the weeknight-and-game-day lifesaver when you need something craveable, creamy, and fast—without the mess of a full-sized dip bowl. Baked into crisp wonton cups, this Buffalo Chicken Dip turns snack chaos into tidy, single-serve bites that stay crunchy and hold their shape on a platter. The flavor is all there—tangy heat, creamy body, and cheesy pull—wrapped in a golden, shatter-crisp shell. These are perfect for potlucks, tailgates, movie nights, or any gathering where finger food rules. If you love a spicy-salty balance with a little cool, creamy finish, these cups deliver it in every bite.
If this combo is your thing, you’ll love browsing our Buffalo Chicken Dip recipes for more spicy, creamy crowd-pleasers.
Why You’ll Love It
- Weeknight-easy: minimal prep, clear timing
- Flexible: swap what’s in your fridge
- Balanced flavor: acid/heat/salt notes
- Great leftovers: reheats beautifully
Craving a bigger spread? Stack this with a few from our Dip Recipes to round out your snack table.
Print
Easy Buffalo Chicken Dip Cups (One-Pan, 30 Minutes)
- Total Time: 19 minutes
- Yield: 24 cups
Description
Crispy wonton cups filled with creamy, spicy Buffalo chicken dip and melty cheddar-Jack cheese—ready in about 30 minutes. Perfect for game day, potlucks, and easy finger-food snacking.
Ingredients
– 24 wonton wrappers
– 4 oz cream cheese, room temperature
– 1/4 cup buffalo wing sauce
– 1/4 cup blue cheese dressing (or ranch)
– 1 cup shredded cooked chicken
– 1/4 cup + 2 Tbsp shredded cheddar, divided
– 1/4 cup + 2 Tbsp shredded Monterey Jack, divided
– Optional: blue cheese crumbles, sliced green onion
Instructions
1. Preheat oven to 350°F (175°C).
2. Lightly oil a 24-cup mini muffin pan. Press a wonton wrapper into each well; lightly brush wrappers with oil.
3. In a bowl, beat cream cheese, buffalo sauce, and blue cheese dressing until smooth.
4. Fold in chicken, 1/4 cup cheddar, and 1/4 cup Monterey Jack.
5. Scoop about 1 Tbsp filling into each wonton cup.
6. Top with remaining cheddar and Monterey Jack.
7. Bake 8–9 minutes, until cheese is bubbly and wrapper corners are deep golden.
8. Cool 5–10 minutes to set. Garnish with green onion and/or blue cheese crumbles. Serve warm.
Notes
– Don’t overfill—keeps them from spilling and helps the cups stay crisp.
– Make-ahead: mix filling up to 1–2 days ahead; bake just before serving for best crunch.
– Reheat: 350°F for 5–7 minutes to re-crisp.
– Gluten-free option: use GF wrappers or tortilla cups.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Appetizer, Dip
- Method: Baking (one-pan, mini muffin tin)
- Cuisine: American
Ingredients
- 24 wonton wrappers
- 4 oz cream cheese, room temperature
- ¼ cup buffalo wing sauce
- ¼ cup blue cheese dressing (or ranch)
- 1 cup shredded cooked chicken (rotisserie works)
- ¼ cup + 2 Tbsp shredded cheddar, divided
- ¼ cup + 2 Tbsp shredded Monterey Jack, divided
- Optional toppings: blue cheese crumbles, sliced green onion
What each ingredient does
- Wonton wrappers: turn dip into portable, crispy cups.
- Cream cheese: creamy base that sets as it bakes.
- Buffalo sauce: heat and tang that defines the flavor.
- Blue cheese dressing: cools spice and adds funk.
- Shredded chicken: hearty texture, protein.
- Cheddar/Jack: meltability and savory pull.
- Toppings: brightness, extra creaminess, mild bite.
Pro tip: Use low-sodium ingredients so you can season perfectly at the end.
Substitutions & Swaps
- Aromatics: add ½ tsp garlic powder or onion powder to the filling.
- Protein: swap in finely shredded turkey or canned chicken (well drained).
- Dairy/Fats: replace blue cheese dressing with ranch; lighten with Greek yogurt plus cream cheese.
- Heat level: mild buffalo sauce for less heat; add a pinch of cayenne for more.
- Gluten-free: use GF wonton or small corn-tortilla cups.
- Budget/time: rotisserie chicken and pre-shredded cheese keep prep under 10 minutes.
Equipment Notes
A 24-cup mini muffin pan is ideal; nonstick makes unmolding easier. A tablespoon-size scoop keeps portions even. A light oil brush on cups helps browning and crisping; parchment isn’t needed here.
Step-by-Step
- Heat the oven to 350°F. Preheating ensures the wrappers crisp quickly.
- Prep the cups. Lightly oil the mini muffin pan, press a wonton wrapper into each well so corners stand up; brush the wrappers lightly with oil—this promotes blistered, golden edges.
- Mix the filling. Beat cream cheese with buffalo sauce and blue cheese dressing until smooth; fold in chicken and ¼ cup each of cheddar and Jack. Smooth equals even heating later.
- Fill. Scoop about 1 Tbsp into each cup; don’t overfill or it will spill during bubbling.
- Top and bake. Sprinkle the remaining cheddar and Jack over cups; bake 8–9 minutes until cheese melts and cups are golden at the tips (edges deeply golden; centers bubbly).
- Finish. Cool 5–10 minutes to set; garnish with green onion and a little blue cheese crumble.
- Taste & adjust. Add a light drizzle of buffalo sauce or a pinch of salt if needed.
Make-Ahead, Storage & Reheating
Make the filling 1–2 days ahead and refrigerate in a covered container. Bake cups just before serving for best crunch. Refrigerate leftovers up to 3–4 days; the shells soften but re-crisp slightly in a 350°F oven for 5–7 minutes. Freeze unbaked, filled cups on a sheet until firm, then bag up to 3 months; bake from frozen, adding 2–3 minutes.
How to Lighten / Make It Creamy
To lighten, replace half the cream cheese with Greek yogurt and add extra chopped green onion. For ultra-creamy, stir in 1–2 Tbsp extra dressing off heat or blend a quarter of the filling before folding into the rest.
Toppings, Garnishes & Finishes
- Crunch: toasted panko, crispy shallots
- Fresh: chives, parsley, thinly sliced celery tops
- Tang/Heat: extra buffalo sauce, a squeeze of lemon
A sprinkle, a swirl, a squeeze—your three-second upgrade.
Sides & Pairings
Serve with carrot or celery sticks, simple slaw, or a crisp salad. Drinks: sparkling water with lime or a crisp white.
Scaling the Recipe
To double, bake in two mini muffin trays and rotate halfway for even color. To halve, use a 12-cup pan and keep fill amounts the same; bake to the same doneness cues.
Nutrition & Dietary Notes
These bites offer protein from chicken and dairy. For gluten-free, choose appropriate wrappers; for dairy-sensitive, use lactose-free cream cheese and dairy-free dressing, then top with a melty DF cheese.
Troubleshooting
- Too salty? Add a spoon of Greek yogurt to the filling next batch and garnish with extra fresh herbs.
- Too bland? Pinch of salt plus a splash of buffalo sauce; bloom a little garlic powder in the mixture.
- Too watery? Drain chicken thoroughly; bake 1–2 minutes longer to set.
- Overbrowned edges? Lower rack by one level or tent lightly for the last minutes.
FAQs
Can I use frozen or precooked chicken? Yes—thaw well, drain, and shred finely.
Best cheese? Cheddar + Jack for melt; mozzarella for extra stretch; pepper jack for mild heat.
How do I keep them from getting soggy? Lightly oil cups and avoid overfilling; cool 5–10 minutes before plating.
Dairy-free? Use dairy-free cream cheese and dressing; top with a dairy-free shreds blend.
How long do they keep? 3–4 days chilled; reheat at 350°F until warm.
Variations
- Lemony Herb: Finish with lemon zest and parsley.
- Spicy Chipotle: Stir in minced chipotle and a touch of honey.
- Creamy Parmesan: Fold in grated parmesan and finish with a light sprinkle on top.
Chef Notes / Test Kitchen Tips
The biggest flavor win was balancing heat with a creamy component—blue cheese dressing or ranch softens the spice without muting it. Salt in stages and taste after any acid or extra buffalo sauce; cups are done between 8–9 minutes once edges are deep golden and cheese is bubbly.
Conclusion
These Buffalo Chicken Dip Cups deliver crispy edges, creamy centers, and bold, balanced heat in 30 minutes. They hold well on a platter and keep for easy snacking up to 3–4 days. If they become a new party staple, don’t be surprised—save this recipe and share your tweaks.
Saving this for busy nights? You’ll find plenty of partners in our Appetizer Recipes to build a no-stress menu.
