Ingredients
– 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 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
Directions
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!