Spinach Artichoke Dip

Submitted by Sue Commerford

Cups:

Ingredients

1 pkg. Wonton papers (small)

Directions

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:

Ingredients

1 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

Directions

Fill cups and place onto cookie sheet.

Bake 325º for 7 – 10 minutes