Spinach Dip Crisps

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

Bake-Off® Contest 42, 2006

Mountain View, California

box (9 oz) frozen chopped spinach

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

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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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.