Chip n’ Dips
These Chip n’ Dips are delicious bean dip and chip all in one convenient package. A great bite-sized appetizer. You can fill it with your favorite layered bean dip!
These Chip n’ Dips are one of my favorite bite sized appetizers. You all know how much these Individual Seven Layer Dips are loved. They are one of the most popular recipes on this blog if not THE most popular.
The only complaint I hear with them is that the dip is too deep and the chip can’t reach all the way down to all of the layers. Well, problem solved.
These Chip n’ Dips are essentially the same idea but the chip is actually holding the dip so the dip-to-chip ratio is spot on.
Wonton wrappers make the perfect little chips once they’re baked. I’ve used them before for these Double Decker Taco Cupcakes and these Lasagna Cupcakes. No need to grease your mini muffin tin. I’ve also made these in regular sized muffin tins and they are great but I prefer the bite-sized option better.
Once they’ve baked and cooled you’re ready for your filling.
I mixed a little salsa with some Old El Paso refried beans to make the beans a little easier to distribute and to add a little spice.
The best way to fill the shells is to place them in a resealable plastic bag, snip off the corner and pipe it in. That way it fills all of the curves of each cup.
Next, I added a layer of guacamole and a layer of sour cream.
The toppings are totally up to you: cheese, tomatoes, cilantro, olives, taco seasoning…anything that suits your tastes.
The perfect two-bite appetizer. Or one-bite if you’re me.
Look at those beautiful layers!
Chip n' Dips
- 12 wonton wrappers (found in the refrigerated Asian section)
- 3/4 cup Old El Paso refried beans
- 1/4 cup chunky salsa
- 1/2 cup guacamole (see Note)
- 3 tablespoons sour cream
- Old El Paso taco seasoning to sprinkle on top
- Optional toppings: cheese , tomatoes, cilantro, olives,
Preheat oven to 350 degrees F.
Gently press down one wonton wrapper into the well of each mini-muffin tin. Try to make the bottom flat. Bake 6-8 minutes or until golden brown and crispy. Remove from oven and cool completely.
In a small bowl, stir together the refried beans and salsa. Spoon into a resealable plastic bag, snip off the corner, and pipe into each wonton shell.
Spoon guacamole into a resealable bag, snip off the corner, and pipe on top of the beans.
Spoon sour cream into a resealable bag, snip off the corner, and pipe on top of the guacamole.
Sprinkle with a little taco seasoning.
Top with cheese, tomatoes, cilantro, or olives if desired.
For an easy guacamole mash 1 ripe avocado, garlic salt, cilantro, and a squeeze of lime.
It's best to put the guacamole layer in the middle so it doesn't oxidize. You can make these a little bit ahead of time but they're best served within four hours.
You might want to double these because they go fast!
Tip: If you didn't make the bottoms flat before cooking they won't stand up on their own. No worries! Just serve them in the muffin tin!