Spinach and Artichoke & Buffalo Chicken Dip Cups
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The following photography was provided by Christina Musgrave of Tasting with Tina.
Elevate a game day watch party, or any party, with these incredibly easy Spinach and Artichoke and Buffalo Chicken Dip Cups!
This simple appetizer takes only 20 minutes to prepare and gives you a new way to enjoy two beloved dips!
These crave-worthy cups feature Heinen’s Daily Bites spinach and artichoke and buffalo chicken dips nestled in crunchy baked wonton wrappers. Topped with Heinen’s pre-cut celery, Heinen’s blue cheese crumbles, or ranch dressing, this one-to-two-bite appetizer is crunchy, creamy, and much more exciting than the average chip and dip combo.
Why You’ll Love This Recipe
- Heinen’s Daily Bites dips are low-effort, high-quality appetizers for all of your hosting needs. All the prep work of chopping, mixing, and blending is done for you by Heinen’s chefs. Your only job is to warm them up and enjoy!
- They’re easy to customize. You can add any additional toppings you have on-hand, like jalapenos, parmesan cheese, blue cheese dressing, bacon, shredded chicken, or cheddar cheese. You can also swap the buffalo chicken or spinach and artichoke dips for your favorite sweet or savory dips.
- These extremely easy to make. They’re ready in just 20 minutes, making them perfect when you’re busy with entertaining prep. You can also get the whole family involved since all the prep work is kid-friendly.
Spinach and Artichoke & Buffalo Chicken Dip Cups
Cook time: 15min Prep time: 5min Total time: 20
Servings: 24
Ingredients
- Heinen's cooking spray
- 24 wonton wrappers
- 1 container Heinen's Daily Bites spinach and artichoke dip
- 1 container Heinen's Daily Bites buffalo chicken dip
- Heinen’s blue cheese crumbles, optional
- Heinen’s pre-cut celery, optional
- Ranch dressing, optional
Instructions
- Preheat the oven to 350°F.
- Spray a 24-cup mini muffin tin with cooking spray. Place a wonton wrapper in each muffin tin and spray lightly with cooking spray. Bake for five minutes, until firm.
- Remove the muffin tin from the oven. Gently spoon the spinach and artichoke dip in 12 wontons. Spoon the buffalo chicken dip in the remaining wontons.
- Return to the oven for 10-12 minutes, until the wontons are golden brown. Let cool, then serve.
