Buffalo Chicken Wonton Cups

1/2 C.  Ranch veggie dip
36 Wonton wrappers
36 tsp. Hot sauce, divided (1 tsp. per cup)
2 C. Diced and cooked chicken
1/4 C. Chopped fresh jalapeño pepper
1/3 C. Chopped green onion 
1/2 C. Finely diced celery


Preheat oven to 350°F.  Spray one side of each wonton wrapper with vegetable oil spray.  Press wonton wrappers, oil coated-side-down into miniature muffin cups.  Bake 10 to 12 minutes until golden brown.  Remove from pans; cool.  Spoon 1 teaspoon hot sauce into the bottom of each wonton cup.  In a medium bowl, combine chicken, chopped jalapeño, green onions, celery and ranch veggie dip.  Spoon chicken mixture into wonton cups.  Serve immediately.  

Serves:  12

Recipe and photograph courtesy of T. Marzetti Company.