Potato Cheese Dumplings w/ Sour Cream-Chive dip

Another Super Bowl snack from the WW site…

2 serving cooking spray (5 one-second sprays per serving)
1 medium potato(es), baking, peeled and cut into 1-inch pieces
2 medium garlic clove(s)
1/2 cup low-fat shredded cheddar cheese
2 Tbsp fat-free sour cream
24 items wonton wrapper(s), round (about 6 oz total)
1/4 cup fat-free sour cream
1 Tbsp chives, fresh, minced

Preheat oven to 350ºF. Coat a large baking sheet with cooking spray.

Combine potato and garlic in a medium saucepan. Cover with water and set pan over high heat. Bring to a boil and boil until potato is fork-tender, about 8 minutes. Drain and transfer potato and garlic to a large bowl; add cheese and 2 tablespoons of sour cream. Mash mixture together with a fork until lumpy.

Place wonton wrappers on a flat surface. Drop potato mixture by tablespoonfuls onto center of each wrapper. Moisten edges of wrapper with wet fingers, fold over one side to make a half circle and press sides together to seal. Transfer filled wrappers to prepared baking sheet and coat surface with cooking spray.

Bake until wontons are golden brown, about 15 minutes.

Meanwhile, combine remaining 1/4 cup of sour cream and chives. Mix well and serve with potato dumplings. Yields 4 wontons and 1 tablespoon of dip per serving.