Veggie & Dip Wonton Cups
These are super fun and make the "party veggie tray" into cute, individual servings.
Ingredients
- Nonstick cooking spray
- 12 4-1/2-inch square wonton wrappers
- 1 container La Terra Fina Chunky Spinach Artichoke & Parmesan Dip & Spread 10 ounces
- Baby carrots, cut celery sticks and mini sweet peppers, for filling cups
Instructions
- 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.
Notes
- Are you new to wonton wrappers? You'll find them in the produce section with the tofu.
Calories: 97kcal, Carbohydrates: 7g, Protein: 2g, Fat: 6g, Saturated Fat: 3g, Polyunsaturated Fat: 0.05g, Monounsaturated Fat: 0.01g, Cholesterol: 1mg, Sodium: 257mg, Potassium: 6mg, Fiber: 0.1g, Sugar: 3g, Vitamin A: 1IU, Calcium: 54mg, Iron: 0.3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?Leave a Review below or share a photo and tag me on Instagram @foxeslovelemons with the hashtag #foxeslovelemons.