Chip n' Dips
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Chip n' Dips
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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!
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Ingredients
- 12 wonton wrappers (found in the refrigerated Asian section)
- 3/4 /4 cup Old El Paso Refried Beans
- 1/4 /4 cup chunky salsa
- 1/2 /2 cup guacamole (see Note)
- 3 tablespoons sour cream
- Old El Paso taco seasoning to sprinkle on top
- Optional toppings: Cheese , tomatoes, cilantro, olives,
Instructions
- 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.
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!
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