If you are looking to spice up your March Madness munchies, these recipes are a slam dunk. Sweet chili cream cheese dip is an easy two ingredient appetizer while the jalapeno poppers bring the heat. Buffalo chicken wonton cups fall into the creative cooking category. No matter what team you are rooting for, these appetizers are guaranteed winners.
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese
1 cup FRANK’S® RedHot Sweet Chili® Sauce
Step 1: Place cream cheese in serving dish.
Step 2: Top with chili sauce.
24 fresh jalapeño peppers (about 2 lb.)
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 pkg. (8 oz.) KRAFT Shredded Cheddar Cheese
8 slices cooked OSCAR MAYER Bacon, crumbled
1/4 cup flour
2 eggs, beaten
40 RITZ Crackers, finely crushed (about 1-2/3 cups)
2 cups oil
Step 1: Cut lengthwise slit in top of each pepper; scrape out seeds and veins. Combine next 3 ingredients; spoon into peppers.
Step 2: Roll peppers in flour; dip in eggs, then roll in cracker crumbs to evenly coat. Place in single layer in shallow pan. Refrigerate 15 min.
Step 3: Heat oil in medium saucepan to 375ºF. Add peppers, in batches; cook 3 min. or until golden brown. Drain on paper towels. Serve warm.
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/4 cup FRANK’S® RedHot® Buffalo Wings Sauce
1 cup shredded cooked chicken breasts
2 green onions, thinly sliced
12 won ton wrappers
Step 1: Heat oven to 350°F. MIX cream cheese and wings sauce in medium bowl until blended. Add chicken and onions; mix well.
Step 2: Spray 12 muffin pan cups with cooking spray. Line each cup with won ton wrapper, with edges extending over top of cup. Fill with chicken mixture.
Step 3: Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.
*All recipes provided by Kraft Recipes via Philadelphia Cream Cheese
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