Dainty Pea Salad Cups

When I was visiting Granma, she took me to Willoughby House Cafe, Tearoom, and Gallery. Along with my sandwich and salad, there was a little cup filled with pea salad. They were so adorable and refreshing, I thought they'd be perfect to make for parties. Ranch dressing can be used instead of making a dressing.

• Ready In: 2 hrs 20 mins
• Yields: 12 salad cups

Ingredients

• 1 1⁄2 cups  frozen peas, thawed
• 2⁄3 cup  finely chopped celery (about two stalks)
• 1⁄2 cup  shredded mozzarella cheese (not fancy or finely shredded)
• 1⁄4 cup mayonnaise
• 1⁄4 cup buttermilk
• 2  teaspoons sugar
• 1⁄2 teaspoon vinegar
• 1⁄4 teaspoon garlic powder
• 1⁄4-1⁄2 teaspoon dried dill, crushed with fingers
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon paprika
• 12  wonton wrappers

Directions

1. To make the dresing: Combine mayonnaise with next 7 ingredients in a small bowl. Refrigerate 1-2 hours. Makes approximately 1/2 cup.
2. Preheat oven to 325.
3. Place one wonton wrappers in each cup of a regular muffin pan. The wrappers should be a bit bunched up to form sides. Keep an eye on them the first couple of minutes in to make sure that the sides don't collapse.
4. Bake for 10 minutes or until golden.
5. Remove and cool.
6. While baking cups, prepare salad. Combine thawed peas, chopped celery, and cheese in a bowl. Mix in 1/4 cup of dressing.
7. To serve, spoon a heaping spoonful of the salad into prepared wonton cups.