Spinach Dip Crisps

Crisp, delicate wontons make an elegant cup for a creamy, spinach-filled appetizer.

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Servings 24

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( 43 ) Ratings

43 Ratings

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Bake-Off® Contest 42, 2006

Stephanie Lau-Chen

Mountain View, California

ingredients 5
Prep Time 20 min
Total Time 35 min

Ingredients

1: box (9 oz) Green Giant® frozen chopped spinach

24: wonton skins (about 3 1/4-inch squares; from 16-oz package)

1: can (7 oz) Old El Paso® chopped green chiles

1/3: cup reduced-fat mayonnaise or salad dressing

3/4: cup finely shredded Monterey Jack and Cheddar cheese blend

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Directions

1 Heat oven to 350°F. Cook spinach as directed on box. Drain; set aside to cool.
2 Place 1 wonton skin in each of 24 ungreased regular-size muffin cups, gently pressing skin into bottom and up side of each cup (points of wonton skin will show above cup edge). Bake 7 to 10 minutes or until top 1/4 inch of wonton skins are golden brown.
3 Meanwhile, squeeze all excess water from spinach; place in large bowl. Stir in green chiles, mayonnaise and 1/4 cup of the cheese; mix well.
4 Spoon about 1 tablespoon spinach mixture into each wonton cup. Sprinkle each with 1 teaspoon remaining cheese. Bake 5 to 7 minutes longer or until cheese is melted and filling is hot. Remove from muffin cups; serve warm.