You know how sometimes baby carrots will have a little crack on their underside? I assume this is due to the process of turning carrots into . . . baby carrots. No big deal, right? Well, a few weeks ago at a party, I saw a guy pick up a baby carrot, notice the crack, and then put it back on the veggie tray. Dude, no. Once you’ve touched the carrot, you’ve committed to that carrot. There’s no put-backsies.
This little incident got me thinking of ways to turn the communal veggie tray into a more personal-sized serving. I’ve done veggies and dip in little plastic cups before, which works well, but it’s kind of a pain to rinse out all the cups in order to recycle them (we’re big recyclers around here). I’m a big fan of wonton cups, because they’re edible, and take just 8 minutes to bake to a crisp golden brown.
For these “personal veggie trays,” I used La Terra Fina Chunky Spinach Artichoke & Parmesan Dip & Spread. This creamy dip has tons of sharp cheese flavor and big chunks of artichoke. Even better, it’s gluten free, and contains no artificial colors, flavors or preservatives.
I used a variety of celery, mini sweet peppers and baby carrots (with and without the cracks), but feel free to build these using whatever veggies you like best! Enjoy, and no put-backsies, OK?
- Nonstick cooking spray
- 12 (4-1/2-inch square) wonton wrappers
- 1 container (10 ounces) La Terra Fina Chunky Spinach Artichoke & Parmesan Dip & Spread
- Baby carrots, cut celery sticks and mini sweet peppers, for filling cups
- Preheat oven to 350 degrees F. Spray standard muffin pan with cooking spray. Press 1 wonton wrapper into each muffin cup, taking care to press against bottom and sides of cup. Lightly spray wrappers with additional cooking spray.
- Bake 8 minutes or until golden brown and crisp. Remove wonton cups from muffin pan and transfer to a cooling rack to cool completely before filling. Wonton cups can be made up to 4 hours in advance: let cool completely, then cover with a clean kitchen towel and keep at room temperature.
- To serve, divide dip between wonton cups (about 1-1/2 tablespoons dip in each cup). Fill cups with carrots, celery and peppers.
Disclosure: As a Food Lovers ambassador, this post was sponsored by La Terra Fina. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.