Spinach Artichoke Dip

Submitted by Sue Commerford 

 

1 pkg. Won-ton papers (small)

Spray mini muffin tins – press won-ton papers gently into tins with end of ice cream scoop.

Bake 325º for 9 minutes.  Can store this for 3 days.

 

Dip:

I large can artichoke hearts, drained and chopped

1 pkg. 10 oz. frozen chopped spinach, thawed and drained

2 cups shredded Monterey jack cheese

1 cup grated Parmesan cheese

1 cup mayonnaise

1 clove minced garlic

 

Fill cups and place onto cookie sheet.

Bake 325º for 7 – 10 minutes