Spinach Dip Crisps
- Prep Time: 20 min.
- Cook Time: 15 min.
- Serves: 24
Recipe Provided By: Pillsbury Bake-Off®
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Ingredients
- 1 (9 ounce) box Green Giant(R) frozen spinach
- 24 wonton skins (about 3 1/4-inch) squares
- 1 (7 ounce) can Old El Paso(R) Chopped Green Chiles
- 1/3 cup reduced-fat mayonnaise or salad dressing
- 3/4 cup finely shredded Monterey Jack and Cheddar cheese blend
Nutrition Info
Per Serving
- Calories: 46 kcal
- |
- Carbohydrates: 6 g
- |
- Dietary Fiber: 0 g
- |
- Fat: 1 g
- |
- Protein: 1 g
- |
- Sugars: 0 g
About: Nutrition Info 
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Cooking Directions
- Heat oven to 350 degrees F. Cook spinach as directed on box. Drain; set aside to cool.
- 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.
- 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.
- 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.
Yield: 24 servings
3. Still Hungry?
Crisp, delicate wontons make an elegant cup for a creamy, spinach-filled appetizer.
Notes:
Submitted by
Stephanie Lau-Chen, Mountain View, CA
Bake-Off(R) Contest 42, 2006
High Altitude (3500-6500 ft)
In step 4, bake 7 to 9 minutes.
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