Brought this out as a party appetizer, and everyone ate at least 4!

– 24 wonton wrappers
– 1 cup cooked and chopped spinach (fresh or thawed from frozen)
– 1 can (14 ounces) artichoke hearts, drained and chopped
– 1/2 cup sour cream
– 1/2 cup cream cheese, softened
– 1/2 cup grated Parmesan cheese
– 1 cup shredded mozzarella cheese, divided
– 2 cloves garlic, minced
– Salt and pepper to taste
– Non-stick cooking spray
1. Preheat your oven to 375°F (190°C). Spray a mini muffin tin with non-stick cooking spray.
2. Press each wonton wrapper into a well of the mini muffin tin to form a cup.
3. In a mixing bowl, combine spinach, artichoke hearts, sour cream, cream cheese, Parmesan cheese, half of the mozzarella, garlic, and a sprinkle of salt and pepper. Mix until well blended.
4. Spoon about a tablespoon of the spinach and artichoke mixture into each wonton cup.
5. Sprinkle the remaining mozzarella over the tops of each cup.
6. Bake for 10-12 minutes, or until the edges of the wontons are golden brown and the cheese is melted and bubbly.
7. Let them cool for a couple of minutes before serving. These little bites are best enjoyed warm!
Variations & Tips

– For a protein-packed version, add some finely chopped cooked chicken or crumbled bacon to the filling.
– Experiment with different cheeses for a variety of flavors; swapping out mozzarella for a spicy pepper jack can add a kick!
– To make these ahead of time, assemble the wonton cups and store them refrigerated. Pop them in the oven just before your guests arrive so you can serve them piping hot.
– If you have vegetarians in the bunch, ensure your wonton wrappers are egg-free. There are several brands out there to choose from.
– For the littles who might be a bit picky, try adding a pinch of mild cheddar on top, it’s familiar and always a hit with the young ones.
– And don’t forget, using a mini muffin tin is the perfect size to get that crispy cup without overdoing it, so that each bite is just as satisfying as the last. Happy cooking!

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