Spinachartichokewontons Recipes

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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SPINACH ARTICHOKE WONTONS

Steps:

• Preheat oven to 375F and place rack in upper third of oven.
• Heat oil in a skillet over medium heat, add onion and shallots, sauteing for about 4 minutes or until softened.
• Add garlic and saute for 30 seconds, then remove mixture from heat to a bowl, set aside.
• In a food processor, process cream cheese, mayonnaise, artichoke hearts and cayenne until smooth.
• Put cream cheese mixture in a medium bowl, and add onion mix, spinach, and asiago, mixing well to combine.
• Taste and add salt if needed. Mine didn't need any with the brined artichokes and the cheese.
• Lay out 24 wonton wrappers on counter and place about 1 heaping teaspoon of mixture on each wonton.
• Wet edges of wontons with water, fold in half to make triangles, pressing edges together so they stick.
• Place on a baking sheet lightly sprayed with cooking spray and bake for 10 minutes, until bottoms and edges are beginning to brown, turn over and continue to bake for about 4 more minutes or until both sides are crisped and slightly browned.
• Serve right out of the oven.

SPINACH ARTICHOKE WONTONS

Steps:

• Fill a large pot halfway up with vegetable oil and heat to 365 degrees F. Set a large skillet over medium-high heat with the olive oil. Once hot add the onion and garlic and cook until softened, about 5 minutes.
• Stir in the artichoke hearts and spinach and cook until the spinach has wilted, about 10 minutes. Remove from heat.
• In a large bowl, stir together the cream cheese, sour cream, mayo, mozzarella, parmesan and warm vegetables. Stir together until the cheeses have melted and the mixture is somewhat smooth. Season with salt, pepper and red pepper flakes.
• To shape the wontons, work with one wrapper at a time. Add about a teaspoon or two of the filling in the center. Brush the edges with egg wash and then seal into a triangle shape. Continue shaping until all the filling has been used.
• Once the oil is hot, carefully add a few of the wontons at a time and fry until golden brown, about 3 to 5 minutes. Transfer to a paper towel lined plate and continue frying the rest.

SPINACH ARTICHOKE CHICKEN

Steps:

• Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
• Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
• Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.

SPINACH AND ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Put spinach into a microwave-safe bowl. Pour water over the spinach. Cover bowl tightly with plastic wrap.
• Cook in microwave oven on High, stirring occasionally, until the spinach is heated through, 9 to 11 minutes; transfer to a colander to drain, pressing to remove as much moisture from the spinach as possible.
• Melt 1/2 cup butter in a saucepan over medium heat; add spinach, cream cheese, water chestnuts, and garlic powder. Cook and stir until the cheese melts, 5 to 7 minutes.
• Spread artichoke hearts into the bottom of a baking dish. Spread spinach mixture over the artichoke hearts. Sprinkle bread crumbs over the spinach mixture. Dot top of casserole with butter pieces.
• Bake in preheated oven until heated through, 20 to 25 minutes.