Description
Elise Jesse’s modern twist on classic spinach dip served in wonton cups.
Ingredients
Scale
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 can (12 ounces) artichoke hearts, drained and chopped
- 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
- 4 garlic cloves, minced
- 8 ounces shredded mozzarella cheese
- 6 ounces shredded Parmesan cheese
- 1 envelope vegetable recipe mix (Knorr)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 pinch crushed red pepper flakes, optional
- 24 wonton wrappers
- 1/2 sweet red pepper, finely chopped, for garnish
- 1 package corn chips (Fritos), crushed, for garnish
Instructions
- Preheat oven to 375°. In a large bowl, beat cream cheese, sour cream and mayonnaise until smooth. Fold in artichokes, spinach, garlic, 1 cup shredded mozzarella, Parmesan, vegetable mix packet, salt, pepper and crushed red pepper flakes, if using.
- Press wonton wrappers into 24 muffin cups coated with cooking spray. Spoon spinach mixture into cups. Sprinkle with red pepper, crushed corn chips and remaining 1/4 cup shredded mozzarella.
- Bake on the middle rack until cheese is melted, 11-13 minutes. Change oven setting to broil. Cook 1 minute longer until tops are golden brown. Serve warm.
Notes
- Store leftovers in an airtight container in the refrigerator.
- Can be made ahead and frozen before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 wonton cup
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Elise Jesse Spinach Dip, spinach dip bites, holiday appetizer