Layered Italian Dip with Crisp Wontons

 

14

wonton skins (about 3 1/4-inch square)

Cooking spray

1

can (15.5 oz) great northern beans, drained, rinsed

1/4

cup shredded fresh Parmesan cheese

1/4

cup Caesar dressing

1

cup finely chopped pepperoni (about 4 oz)

1/2

cup chopped drained pepperoncini peppers (bottled Italian peppers)

3/4

cup finely shredded Italian cheese blend (3 oz)

1

tablespoon chopped fresh oregano leaves

• 1 Heat oven to 400°F. Cut each wonton skin in half into 2 triangles. On 2 large ungreased cookie sheets, arrange wonton skins in single layer. Spray wontons with cooking spray. Bake about 6 minutes or until crisp; cool.
• 2 In food processor, place beans, Parmesan cheese and dressing. Cover; process until smooth. Spread mixture in ungreased 9-inch microwavable pie plate or quiche dish.
• 3 Top with pepperoni, pepperoncini peppers, cheese blend and oregano. Cover with microwavable plastic wrap.
• 4 Microwave on High 1 1/2 to 2 minutes, turning pan once halfway through cooking. Serve with crisp wontons.