Being in the kitchen reminds me of my late grandmother, Jan, and during the holiday season, I aim to make sure her memory is at the forefront because she always made the holiday meals in our family so special. At Christmastime, she always made her famous spinach dip and served it with corn chips. This is my modern twist on a classic. Each cup is a melty, portable version of spinach dip that captures everything she loved about this appetizer. —Elise Jesse, Cincinnati, Ohio
Ingredients
- 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
Directions
- 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.
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