Buffalo Chicken Dip Cups in Tortilla Bowls
These Buffalo Chicken Dip Cups are a spicy, creamy, and perfectly portioned appetizer baked in mini tortilla bowls. They’re loaded with shredded chicken, cream cheese, and buffalo sauce — a fun party-ready twist on classic buffalo chicken dip!
Servings: 12 cups
Calories: 165kcal
Cost: 10
Equipment
- muffin tin
- mixing bowl
- spoon
- oven
- knife
- basting brush
Ingredients
- 2 cups cooked shredded chicken (rotisserie or boiled)
- 115 g cream cheese, softened
- 1/2 cup buffalo sauce
- 1/2 cup ranch dressing
- 3/4 cup shredded cheddar cheese
- 6 small flour tortillas
- 1 tbsp melted butter
- 2 green onions, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a muffin tin with oil or non-stick spray.
- Cut each tortilla into quarters. Brush lightly with melted butter, then press each piece into the muffin tin cups to form mini bowls.
- Bake tortilla cups for 8–10 minutes until lightly golden. Remove and let cool slightly.
- In a bowl, mix shredded chicken, cream cheese, buffalo sauce, ranch dressing, and half of the shredded cheddar until creamy and combined.
- Spoon the chicken mixture into each baked tortilla cup. Sprinkle with remaining cheddar cheese.
- Bake again for 10–12 minutes until cheese is melted and bubbling. Garnish with chopped green onions before serving.
Notes
Use rotisserie chicken for convenience. Adjust spice by adding more or less buffalo sauce. You can prepare the filling ahead and bake just before serving. Garnish with green onions or a drizzle of ranch for extra flavor. Best served warm.