| Yield | |
|---|---|
| Source | http://recipes.howstuffworks.com/spinach-artichoke-party-cups-recipe.htm |
| Prep time | 1 hour |
| Yield | |
|---|---|
| Source | http://recipes.howstuffworks.com/spinach-artichoke-party-cups-recipe.htm |
| Prep time | 1 hour |
| 36 | Wonton Wrappers | |
| 1 | Can | Artichoke Hearts (8 1/2 oz, drained and chopped) |
| 5 | Ounce | Frozen Spinach (thawed and squeezed dry) |
| 1 | Cup | Monterey Jack Cheese (shredded) |
| 1⁄2 | Cup | Parmesan Cheese (grated) |
| 1⁄2 | Cup | Mayonnaise |
| 2 | Clove | Garlic (minced) |
| 1⁄2 | Teaspoon | Black Pepper |
1.Preheat oven to 300°F. Spray miniature (1-3/4-inch) muffin pan cups lightly with cooking spray. Press 1 wonton wrapper into each cup; spray lightly with cooking spray. Bake about 9 minutes or until light golden brown. Remove shells from pan; place on wire rack to cool.
2.Meanwhile, combine artichoke hearts, spinach, cheeses, mayonnaise, black pepper, and garlic in medium bowl; mix well.
3.Fill each wonton cup with about 1-1/2 teaspoons spinach-artichoke mixture. Place filled cups on baking sheet. Bake about 7 minutes or until heated through. Serve immediately.
* Wonton cups may be prepared up to one week in advance. Cool completely and store in an airtight container.
* If you have leftover spinach-artichoke mixture after filling the wonton cups, place the mixture in a shallow ovenproof dish and bake it at 350°F until hot and bubbly. Serve it with bread or crackers.