Spinach Dip Crisps

  10 reviews
  • 20 min prep time
  • 35 min total time
  • 5 ingredients
  • 24 servings


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
cup reduced-fat mayonnaise or salad dressing
cup finely shredded Monterey Jack and Cheddar cheese blend


  1. 1 Heat oven to 350°F. Cook spinach as directed on box. Drain; set aside to cool.
  2. 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. 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. 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

Recipe Step Photos

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