Spinach Chicken Dip

This is another delicious and healthy dip that makes great appetizers. You can serve the dip in little wonton wrappers to pass around, or keep in in dip form. It tastes so good, you won't miss the calories one single bit! It uses Elina's favorite ingredient: Greek Yogurt, which is so versatile! Remember the Buffalo Chicken Dip? 
Taste: Really good! Especially because you don't feel guilty for them.
Texture: I didn't cook the wonton wrappers by themselves first, so they were still a little mushy. But if you follow Elina's directions, they will be crispy and great.
Would I make this again?: Yes, definitely! They are so easy and the perfect size.

Spinach Chicken Dip
4 cups fresh spinach (or two cups very tightly packed), chopped
2 cups plain Greek yogurt

1/4 cup Parmesean cheese
2 cloves crushed garlic
1 cup chopped mushrooms
Salt and Pepper

24 Wonton wrappers** It's best to let these get to room temperature. They have less chance of tearing.

2-3 chicken breasts, shredded

Cook the chicken however you want. I prefer my magic deep covered baker. In a bowl, mix the chopped spinach, greek yogurt, mushrooms, cheese, garlic, and salt and pepper. Place the wonton wrappers in your mini-muffin pan and brush a little olive oil over the ends hanging out. Bake at 350 for about 6 minutes without the filling. Take them out of the oven and fill with dip mixture. Bake for another 8 minutes or so. Make 24 or 48 dippers and put the rest in a casserole dish and throw in the oven. Serve with pita chips. Enjoy!