Warm Cheese and Vegetable Won Ton Cups

Prep time: 15 minutes 

Cook time: about 30 minutes total

36 square won ton wrappers

1 tablespoon vegetable oil

1/2 cup cream cheese

1 cup coarsely chopped mushrooms

3/4 cup chopped water chestnuts 

1/2 cup chopped red bell pepper

1/4 cup sweet chili sauce

1 tablespoon soy sauce

1/2 cup coarsely chopped baby bok choy

2 large or 3 small green onions, sliced

2 cloves garlic, minced

1/4 cup slivered almonds, toasted

Preheat oven to 350°F. Spray won ton wrappers on both sides with nonstick cooking spray or brush very lightly with vegetable oil. Press into 36 mini muffin cups, pressing all the way into the bottom. Bake for 10 to 12 minutes or until lightly browned; remove from oven and increase temperature to 400°F. Place about 3/4 teaspoon cream cheese in each cup and set aside. Heat oil in a medium skillet over medium-high heat. Add mushrooms and cook for a few minutes, stirring frequently. Add water chestnuts and bell pepper and cook until excess liquid has cooked off. Stir in sweet chili sauce and soy sauce and cook for 2 minutes more. Stir in bok choy, green onions and garlic; remove from heat. Spoon equal amounts of mixture into won ton cups and bake for 10 minutes. Sprinkle with almonds and serve immediately. Makes 36 appetizers.

White Bean Parmesan Pizza Dip

Prep time: 20 minutes

Cook time: 3 minutes

White Bean Spread:

1 (15-oz.) can cannellini or small white beans, rinsed and well drained

2 tablespoons olive oil

2 tablespoons lemon juice

2 tablespoons fresh rosemary leaves

3 tablespoons Chobani Plain Greek Yogurt

Salt and pepper to taste

Parmesan Yogurt:

1/2 cup Chobani Plain Greek Yogurt

1/4 cup grated Parmesan cheese

1/2 teaspoon dried basil

1/4 teaspoon garlic salt or to taste

Dip:

1 (1.75-oz.) package sliced pepperoni

1/2 cup sun-dried tomato spread or minced sun-dried tomatoes  

Minced bell peppers, sliced ripe olives, minced red onion (optional toppings)

Puree all White Bean Spread ingredients in a food processor until smooth. (May be prepared 2 days ahead and stored tightly covered in the refrigerator.)

Stir together all Parmesan Yogurt ingredients in a small bowl. Separate pepperoni slices and place between layers of paper towels on a large plate. Microwave on HIGH for 3 minutes or until crisp. Let cool, then break into smaller pieces. Spoon White Bean Spread in a shallow bowl and top with sun-dried tomato spread and Parmesan Yogurt. Sprinkle with any additional desired toppings.