Description
Individual won ton cups filled with a healthy twist on classic spinach dip.
Ingredients
- 24 whole Won Ton Wrappers
- 2 teaspoons Olive Oil
- 1 whole Shallot, Minced
- 1 clove Garlic, Minced
- ½ cups Green Onions, Chopped, Divided
- ¼ teaspoons Salt
- ¼ teaspoons Pepper
- ½ teaspoons Dried Thyme
- 2 cups Fresh Baby Spinach Leaves
- 1 package (1.4 Oz. Packet) Vegetable Dip Mix (I Like Knorr)
- 2 teaspoons Fresh Lemon Juice
- 6 ounces, weight Plain Greek Yogurt
Preparation
Preheat oven to 350ºF. Layer 2 won ton wrappers in each cavity of a 12-cavity cupcake pan. Bake for 5-6 minutes or until the tips of the won ton wrappers begin to brown. Remove from oven and set aside.
Meanwhile, heat the oil in a large skillet. Saute the shallot, garlic and half of the green onions until they become fragrant and tender. Season the onion/garlic mixture with salt, pepper and thyme and stir in baby spinach. Stir well until wilted. Add vegetable dip mix, lemon juice, and yogurt and stir until combined.
Divide filling evenly into each of the pre-baked won ton wrappers. I found that I spooned a little more than 1 tablespoonful of filling into each. Bake at 350ºF for 10 minutes until slightly browned.
The “bassinets” can be served warm or cold.
Notes:
This recipe is easily multiplied when you need large quantities.
If Greek yogurt isn’t your thing, substitute the same amount (1/4 cup plus 2 tablespoons) of cream cheese, mayonnaise, sour cream or plain regular yogurt, or a combination of them, depending on your taste.
