Artichoke Wonton Cups Recipes

ARTICHOKE CHEESE WONTONS

Steps:

• In a small mixing bowl, combine the Parmesan, mayonnaise and garlic powder, mixing well. Stir in the Monterey Jack cheese and the artichokes. Mixture can be used at once or refrigerated, covered for up to 24 hours.
• Preheat oven to 350° and spray two 12-cup mini muffin pans (or one and plan on baking twice) with nonstick cooking spray. Press 1 wonton wrapper into each muffin cup, gently pushing down and folding in the sides/points a bit.
• Bake in preheated oven for about 5-7 minutes, or until edges are golden brown. Wrappers may be used at once, or stored (once cooled) in a tightly covered container at room temp for up to 24 hours; replace in muffin pan before proceeding with filling.
• Fill each cup with 1 heaping teaspoon of artichoke mixture. Bake until golden brown, 5-8 minutes. Garnish with chives (if desired) and serve warm.

SPINACH-ARTICHOKE DIP WONTON CUPS

Steps:

• Preheat the oven to 350°F.
• Arrange the wonton wrappers in a standard 12-cup muffin pan then spray them lightly with cooking spray. Bake the wonton cups for 5 minutes then remove them from the oven and set them aside.
• In a medium bowl, stir together the chopped artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese and minced garlic.
• Divide the spinach mixture evenly among the wonton cups then return them to the oven for 10 to 12 minutes until the spinach mixture is warm and the wonton cups are golden brown.
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ARTICHOKE WONTON CUPS

Steps:

• In a small mixing bowl, combine the Parmesan cheese, mayonnaise, onion powder and garlic powder, mix well. Stir in the mozzarella cheese and the chopped artichokes; set aside.
• Coat one side of each wonton wrapper with non-stick cooking spray; press greased side down into miniature muffin cups.
• Bake at 350' for 5 minutes or until edges are lightly browned. WATCH CAREFULLY to prevent over-browning!.
• Fill each cup with 1 tablespoons artichoke mixture.
• Bake 5-6 minutes or until golden brown. Serve warm.

ARTICHOKE WONTON CUPS

Steps:

• In a small bowl, combine the Parmesan cheese, mayonnaise, onion powder and garlic powder. Stir in mozzarella cheese and artichokes; set aside., Coat one side of each wonton wrapper with cooking spray; press greased side down into miniature muffin cups. Bake at 350° for 5 minutes or until edges are lightly browned. , Fill each cup with 1 tablespoon artichoke mixture. Bake 5-6 minutes longer or until golden brown. Serve warm.

ARTICHOKE WONTON CUPS

Steps:

• In a small mixing bowl, combine the Parmesan cheese, mayonnaise, onion powder and garlic powder; mix well. Stir in the mozzarella cheese and artichokes; set aside.
• Coat one side of each wonton wrapper with nonstick cooking spray; press greased side down into miniature muffin cups. Bake at 350 degrees F for 5 minutes or until edges are lightly browned. Fill each cup with 1 tablespoon artichoke mixture. Bake 5-6 minutes longer or until golden brown. Serve warm.

ARTICHOKE WONTON CUPS

Steps:

• In a small mixing bowl, combine the Parmesan cheese, mayonnaise, onion powder and garlic powder; mix well. Stir in the mozzarella cheese and artichokes; set aside.
• Coat one side of each wonton wrapper with nonstick cooking spray; press greased side down into miniature muffin cups. Bake at 350 degrees F for 5 minutes or until edges are lightly browned. Fill each cup with 1 tablespoon artichoke mixture. Bake 5-6 minutes longer or until golden brown. Serve warm.