Kids in the Kitchen: March Madness Munchies

Let the kids help you put together these treats to keep the hunger at bay during March Madness, for a spread that’s a slam dunk! Mini-food and dips are always fun to eat and you can forego the utensils!

Loaded Chicken Taco Cups


4 large corn tortillas

2 cups cooked shredded rotisserie chicken

1½ Tbsp. taco seasoning

1 Tbsp. olive oil

¼ cup corn

¼ cup black beans, drained

½ cup chopped cherry tomatoes

½ cup shredded Mexican-blend cheese,

sour cream, salsa, cilantro, guacamole, jalapeno slices (optional)



  1. Preheat oven to 350 degrees.
  2. Cut the tortillas into 8 circles using a large cookie cutter or top of a red wine or other wide-mouth glass. Place each tortilla circle into a muffin tin sprayed with cooking spray, pressing and folding the tortillas to fit, forming the “taco cup.”
  3. Bake for 10 minutes.
  4. While the tortillas cook, in a medium skillet, heat the shredded chicken, taco seasoning, corn, black beans and tomatoes with a splash of olive oil until heated through and sizzling.
  5. Remove tortillas from oven and fill each cup with the chicken mixture. Top with cheese and return the cups in the muffin tin to the oven, baking for 5 more minutes or until cheese is melted and tortillas are lightly browned.
  6. Top with your favorite taco toppings and enjoy!


Spinach Artichoke Bagel Melts


8 oz. fresh spinach

1 (13-oz.) can artichoke hearts
¾ cup mayonnaise

¾ cup sour cream

4 oz. cream cheese, softened

½ small onion, finely diced

1 clove garlic, minced

1 Tbsp. Dijon mustard

5 oz. parmesan cheese, freshly grated

14 oz. mozzarella, freshly grated

18 mini-bagels, sliced in half



1. Preheat the oven to 375 degrees.

  1. Chop the spinach coarsely. Drain the artichoke hearts. In a large bowl, beat together sour cream, mayonnaise, and cream cheese until smooth. Stir in the garlic, onion and mustard. Gently stir in spinach, artichoke hearts and cheeses until blended.
  2. Cut the bagels in half and lay them out on a baking sheet, cut side up. Spread each with two tablespoons of the dip mixture. Bake for 7-8 minutes until cheese is melted and bubbly, then set the oven to broil just until cheese browns lightly.
  3. Though best when served immediately, the dip may be made a day or two ahead of time.


Game Day Peanut Butter Dip


8 oz. cream cheese, room temperature

1 cup powdered sugar

1 cup peanut butter

½ cup milk

1 tsp. vanilla

1 (10.5-oz.) bag Reese’s Pieces
apples, pretzels or crackers to dip



1. In a large mixing bowl, beat cream cheese and sugar until light and fluffy. Mix in peanut butter until thoroughly blended. Slowly mix in vanilla and milk.

  1. Spread peanut butter dip on the bottom of a glass pie plate. Have kids separate Reese’s according to color. Place the brown Reese’s pieces in an “X” shape onto the dip, then add an outward curve on sides, filling with orange pieces to make a “basketball.”
  2. Serve with pretzels, apples or crackers!