This recipe is EASILY change-able too. The crab version is awesome, but if you aren't a fan of seafood feel free to experiment. Some great variations - cooked chicken, marinated grilled steak, or even add some additional veggies.
What you'll need:
1 package of reduced fat cream cheese (8 oz) at room temperature
2 tablespoons plus 2 teaspoons reduced fat sour cream
1/2 cup cooked, chopped spinach. Be sure to squeeze out all the water.
1 green onion minced
1/4 tsp. ground ginger
1 and 1/2 tsp. Lite Soy Sauce
1 garlic clove, minced
1/2 tsp. sugar
1/2 cup canned white crab meat, drained well
25 wonton wrappers
What you need to do:
Preheat oven to 420 degrees.
In a bowl mix together all ingredients except crab and wrappers. Combine well.
Fold crab meat into the mixture, breaking up with a fork if there are large pieces.
Cover a baking sheet with aluminum foil and spray well with non-stick spray (I use olive oil in a misting bottle).
Place a dollop of the mixture onto the center of each wonton wrapper - a little under 1 tablespoon is plenty.
Dampen the edges of the wonton wrapper with water and fold in half to form a triangle.
Seal the edges by pressing out all of the air. The wet edges will "glue" together. Be sure they are sealed well and filling isn't seeping out.
Place onto the baking sheet.
Lightly mist the tops with olive oil.
Bake for 10 - 15 minutes or until lightly browned.
Pair them with your favorite sauce and enjoy!
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