Individual won ton cups filled with a healthy twist on classic baby spinach dip.
By Cassie Laemmli
It seems to me that most people get pretty googly-eyed with individual servings. Well, at least I do. They are just so cute, and let’s face it, they are much easier to eat in hand-held portion sizes.
So I had the shell, but no idea on how to fill them. That’s when spinach dip popped into my head. Another crowd-please, right? Except I sneaked in a little healthy twist…Greek yogurt!
And oh my goodness, it added such richness to the filling mixture. I loved the tang and the creamy texture; it complimented the thyme-lemon combination so well. Smooth? I think so. I didn’t miss any flavor that would have normally been added by cream cheese, mayo or sour cream.
- 24 won ton wrappers
- 2 tsp. olive oil
- 1 shallot, minced
- 1 clove garlic, minced
- ½ cup green onions, chopped, divided
- ¼ tsp. salt
- ¼ tsp. pepper
- ½ tsp. dried thyme
- 1 package (1.4-ounce) vegetable dip mix (I like Knorr)
- 2 cups fresh baby spinach leaves
- Juice of 1 lemon
- 6 ounces cup plain Greek yogurt
- Preheat oven to 350 degrees. 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, garlic 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 tablespoon-full of filling into each. Bake at 350 degrees for 10 minutes until slightly browned.
- The 'bassinets' can be served warm or cold.