14 wonton skins (about 3 1/4-inch square)
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
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.
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.
Top with pepperoni, pepperoncini peppers, cheese blend and oregano. Cover with microwavable plastic wrap.
Microwave on High 1 1/2 to 2 minutes, turning pan once halfway through cooking. Serve with crisp wontons.
Recipe shared from:http://www.bettycrocker.com/recipes/layered-italian-dip-with-crisp-wontons/65360d28-1014-45b9-b1e7-3b3f422d8173