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.
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).