"Chip and Dip" Muffins

If you’re the kind of person who lingers near the buffet table at a cocktail party, scooping up as much spinach and artichoke dip onto cracker rounds as you can humanly consume, this appetizer is for you. It cleverly combines chip and dip into one package, meaning you’re free to roam the party and still get all the creamy dip you crave.

Casey Barber

"Chip and Dip" Muffins

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    Ingredients

    2 10-oz. boxes frozen spinach, thawed 1 cup (4 oz.) shredded Provolone cheese
    2 14-oz. cans water-packed artichoke hearts 1/2 cup whole or reduced fat milk
    1 8-oz. block cream cheese, softened 1 12-oz. package wonton wrappers
    1 cup (3 1/2 oz.) grated Pecorino Romano cheese 1/4 cup vegetable or canola oil

    directions

    Prep: 15 min Total:
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    • 1

      Preheat the oven to 375F.

    • 2

      Drain the thawed spinach in a fine-mesh strainer, pressing to make sure as much water as possible is squeezed out. Transfer the spinach to a large mixing bowl. Drain the artichokes, then chop coarsely and add to the spinach in the bowl.

    • 3

      Stir the cream cheese, Pecorino, and Provolone into the spinach and artichokes until well blended, then stir in the milk.

    • 4

      Lightly brush one side of each wonton wrapper with oil, then drape oil-side down into the well of a standard 12-cup muffin tin, making sure it reaches up the sides of the well.

    • 5

      Place a heaping tablespoon of spinach-artichoke dip in the center of the wonton wrapper.

    • 6

      Bake for approximately 15 minutes, until the wonton is crispy and the dip is bubbling. Carefully remove the wontons from the muffin tin, as they’ll be molten hot, and cool for 5 minutes on a wire rack before serving.

    • 7

      Repeat with the remaining wontons and dip.

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