Spinach Dip in Wonton Crisps

• 1 (9 ounce) boxgreen giant frozen spinach
• 24 wonton skins (about 3 1/4-inch squares, from 16-oz package)
• 1 (7 ounce) canold el paso chopped green chilies
• 13 cup reduced-fat mayonnaise or 13 cup salad dressing
• 34 cup finely shredded monterey jack and cheddar cheese blend

1. Heat oven to 350F Cook spinach as directed on box.
2. Drain, set aside to cool.
3. Place 1 wonton skin in each of 24 ungreased regular-size muffin cups, gently pressing skin into bottom and up side of each cup (points of wonton skin will show above cup edge).
4. Bake 7 to 10 minutes or until top 1/4 inch of wonton skins are golden brown.
5. Meanwhile, squeeze all excess water from spinach; place in large bowl.
6. Stir in green chiles, mayonnaise and 1/4 cup of the cheese.
7. Mix well.
8. Spoon about 1 tablespoon spinach mixture into each wonton cup.
9. Sprinkle each with 1 teaspoon remaining cheese.
10. Bake 5 to 7 minutes longer or until cheese is melted and filling is hot.
11. Remove from muffin cups.
12. Serve warm.

boxgreen giant frozen spinach, wonton skins, green chilies, mayonnaise, cheddar cheese blend

Taken from www.food.com/recipe/spinach-dip-in-wonton-crisps-156023 (may not work)