spinach artichoke tartletsIt’s rare that I have any of my Spinach Artichoke Dip left over, but when I do I have some yummy to help use it up.  One is to make these 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).