Spinach and Sundried Tomato Wonton Cups
- 24 Wonton Wrappers
- 8 oz GO Veggie! Dairy Free Chive and Garlic Cream Cheese
- 4 oz firm tofu
- ½ cup sundried tomatoes, soaked
- 1 cup raw baby spinach
- 1 tablespoons lemon juice
- 1 tsp lemon zest
- Salt and pepper to taste
- Grape tomatoes, halved for garnish
Using a mini muffin tin, arrange a single wonton wrapper in each mold to form a bowl. Spray with cooking oil.
Bake wontons for 5 minutes or until golden and crisp.
In a food processor combine remaining ingredients (cream cheese through lemon zest).
Season with salt and pepper and pulse to combine.
Pipe or spoon the mixture (about 1 tbsp) into each wonton cup. Garnish with a halved cherry tomato.
Katie Cavuto, MS, RD, GO Veggie! Ambassador, Registered Dietitian, Culinary Nutritionist, Writer, Spokesperson, Media Personality
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