Spinach and Sundried Tomato Wonton Cups

Spinach and Sundried Tomato Wonton Cups

Allergen Friendly Dairy Free Gluten Free Vegetarian
Recipe Directions
Nutrition Information


  • 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).


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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