Hot Taco Bites with Cool Yogurt Dip

Instructions

Yogurt Dip:

1. Place the avocado, yogurt, cilantro and lime juice into a food processor; cover and process until smooth. Season with salt and pepper to taste. Transfer dip to a bowl. Cover and refrigerate for at least 30 minutes.

Taco Bites:

1. Heat oven to 425°F. Line a 15 x 10-inch baking pan with parchment paper.
2. Combine the colby jack, black beans, corn, tomatoes, garlic powder and paprika in a large bowl.
3. Keep wonton wrappers covered with plastic wrap and a damp towel. Place scant tablespoonful colby jack filling into the center of one wrapper. With the wrapper in a diamond shape, fold bottom point over filling. Fold side points toward the center over filling. Moisten remaining point with water; roll up tightly to seal. Repeat step with remaining wrappers and filling.
4. Place bread crumbs into a medium, shallow bowl. Brush bites with water; let any excess water drip off. Coat with bread crumbs, shaking off any extra coating. Place bites on prepared pan. Drizzle with olive oil. Bake for 10-12 minutes or until golden brown. Serve warm with yogurt dip.