I love this recipe because it takes the messiness out of eating a dip since you have the spinach and artichoke filling in individual cups.  I haven’t found gluten free wontons yet, so if you want to make this gluten free, forget the wonton cups and just serve the filling with tortilla chips. If you do this I suggest making it a bit more creamier by adding additional greek yogurt. Plus, it’s a much lighter version of a traditional spinach & artichoke dip.

Ingredients:

• 1 Package of frozen chopped spinach, defrosted and drained
• 1 Can of artichokes in water, drained and chopped
• 1/4 cup Vegan Mayo
• 1/3 cup Greek Yogurt
• 1 Tablespoon Frank’s hot sauce
• 1 clove of garlic, minced
• 1 lemon, zest only
• 1/2 Grated Parmesan Cheese
• Salt & Pepper to taste
• Wonton Wrappers (these are not gluten free)

Directions:

1. Preheat oven to 350 degrees. Using a muffin pan, place a wonton into each tin and press down to form the cup shape (they don’t have to be perfect). Bake for 12-15 minutes or until the wonton tips are a light brown. You can make these wonton cups a few days in advance, just store in a zip lock bag. 
2. Make sure the chopped spinach and artichokes are drained well. Use a paper towel to press out any excess water.
3. Mix all filling ingredients together in large bowl.
4. Fill wonton cups with mixture. Don’t fill the cups more than 30 minutes in advance otherwise the wontons will get soggy.

Adapted from this original recipe.