It’s rare that I have any of my Spinach Artichoke Dip left over, but when I do I have some yummy recipes to help use it up. One is to make these Spinach Artichoke Tartlets. Wonton wrappers make it easy – but you could also use phyllo dough or pre-made phyllo dough cups.
You’ll Need:
Spinach Artichoke Dip
Wonton wrappers
Parmesan or Romano cheese
Mini muffin pan(s)
Spray the mini muffin pan(s) with nonstick cooking spray. Place a wonton wrapper in each one, molding and pressing to fit the sides. Preheat oven to 350. I bake the wontons part way without the dip inside first (5-7 minutes), otherwise the bottoms and sides won’t cook through. Place a teaspoon or so of the dip inside the tartlet. Top with a pinch of cheese and cook until the tartlets start to brown (about another 7-10 minutes).
Question…if you are making the dip just to use with these…do you bake it first and then put in the won ton cup and bake again or put the dip in raw and bake in the cups?
Looks yummy
Thanks!
You wouldn’t have to bake it first, since none of the ingredients require cooking, just heating.
I would like to make these wrappers and freeze themtill Christmas as I am having over 40 people for dinner and can’t leave anything till last minute. Can I do that? They look yummy
Can I bake wonton wrappers and freeze them without the filling