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!
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.
Notes
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!