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Spinach Dip Crisps

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Spinach Dip Crisps
  • Prep 20 min
  • Total 35 min
  • Ingredients 5
  • Servings 24
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Crisp, delicate wontons make an elegant cup for a creamy, spinach-filled appetizer.
Updated Sep 24, 2008
Bake-Off® Contest 42, 2006
Bake-Off® Contest 42, 2006
Stephanie Lau-Chen
Mountain View, California

Ingredients

  • 1 box (9 oz) 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

Steps

  • 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.

Nutrition Information

50 Calories, 2 1/2g Total Fat, 2g Protein, 6g Total Carbohydrate, 0g Sugars

Nutrition Facts

Serving Size: 1 Appetizer
Calories
50
Calories from Fat
20
Total Fat
2 1/2g
4%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
5mg
2%
Sodium
125mg
5%
Potassium
25mg
1%
Total Carbohydrate
6g
2%
Dietary Fiber
0g
0%
Sugars
0g
Protein
2g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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