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Spinach and Sundried Tomato Wonton Cups

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).
  • Puree
  • 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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