You may also like
Categories:Viewed: 35 - Published at: 8 years ago
Ingredients
- 24 whole Won Ton Wrappers
- 2 teaspoons Olive Oil
- 1 whole Shallot, Minced
- 1 clove Garlic, Minced
- 1/2 cups Green Onions, Chopped, Divided
- 1/4 teaspoons Salt
- 1/4 teaspoons Pepper
- 1/2 teaspoons Dried Thyme
- 2 cups Fresh Baby Spinach Leaves
- 1 package (1.4 Oz. Packet) Vegetable Dip Mix (I Like Knorr)
- 2 teaspoons Fresh Lemon Juice
- 6 ounces, weight Plain Greek Yogurt
Method
- Preheat oven to 350 degrees F. Layer 2 won ton wrappers in each cavity of a 12-cavity cupcake pan.
- Bake for 5-6 minutes or until the tips of the won ton wrappers begin to brown.
- Remove from oven and set aside.
- Meanwhile, heat the oil in a large skillet.
- Saute the shallot, garlic and half of the green onions until they become fragrant and tender.
- Season the onion/garlic mixture with salt, pepper and thyme and stir in baby spinach.
- Stir well until wilted.
- Add vegetable dip mix, lemon juice, and yogurt and stir until combined.
- Divide filling evenly into each of the pre-baked won ton wrappers.
- I found that I spooned a little more than 1 tablespoonful of filling into each.
- Bake at 350 degrees F for 10 minutes until slightly browned.
- The bassinets can be served warm or cold.
- Notes: This recipe is easily multiplied when you need large quantities.
- If Greek yogurt isnt your thing, substitute the same amount (1/4 cup plus 2 tablespoons) of cream cheese, mayonnaise, sour cream or plain regular yogurt, or a combination of them, depending on your taste.
