I’m going to present you not only with a problem, but also with a solution.

Problem: Dip. As in the noun representing a thick sauce in which pieces of food are dunked into before eating. Yep, you heard [read?] me. I have a problem with Dip. Let’s be honest- all portion control is thrown out the window when it comes to your dip of choice and designated scooper.

No, I will not be measuring out 1/4 cup of guacamole and 12 chips to satisfy the recommended serving size for each. It sounds well and good but it just wont be happening.

Solution: Dip in a Cup. Spinach artichoke dip in a homemade wonton cup, to be exact. These are something that I came up with in my head when I was craving spinach artichoke dip & chips- but not all the fat and calories that come along with lack of will power.

Spinach Artichoke Wonton Cups

You will need:

• 24 wonton wrappers
• 1 package of frozen spinach, thawed/ excess moisture squeezed out
• 1 12oz jar of artichoke hearts, rinsed
• 4oz [1/2 block] of fat free cream cheese
• 1/3 cup non fat plain greek yogurt
• 4 heaping tablespoons of parmesan cheese
• 1/4 teaspoon of garlic powder
• red pepper flakes, salt, and pepper to taste.

Preheat oven to 325. Spray two mini muffin pans lightly with non-stick spray. Place a wonton wrapper in each cup and gently press down to the bottoms. Spritz the wonton wrappers again lightly with cooking spray. Bake for 10 minutes or until they start to brown on the tips and outer edges.

In the meantime, I created the easiest spinach artichoke dip, ever. You could mix all of this by hand, or you can do this my easy way. Get out your blender/ food processor and throw in the thawed spinach, artichokes, cream cheese, yogurt, parmesan cheese, and spices. Blend. Taste. Adjust if necessary, blend again. That is it.

Take out your browned wonton cups and allow them to cool for a few minutes.

Now, pour your dip into a zip lock bag and seal it up. Cut off one of the bottom tips and pipe the dip into each of the cups. Fill as much/ as little as you would like. I sprinkled a little extra cheese on each one as well. I had some extra dip left in the bag– you can either use to make more wonton cups or bake it by itself in a small ramekin.

Pop the filled wonton cups back into the 325 degree oven for another 10 minutes until the cups are golden brown and crunchy. The spinach artichoke dip will be warm and delicious. Crispy chips + creamy dip = yes, please.

Serve immediately, and pat yourself on the back for being so darn health conscious.

Mangia!!