YIELD Makes 36 appetizers
|Nonstick cooking spray|
|36||(3-inch) wonton wrappers|
|1||can (8-1/2 ounces) artichoke hearts, drained and chopped|
|1/2||(10-ounce) package frozen chopped spinach, thawed and squeezed dry|
|1||cup shredded Monterey Jack cheese|
|1/2||cup grated Parmesan cheese|
|1||clove garlic, minced|
- 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. Repeat with remaining wonton wrappers.*
*Wonton cups may be prepared up to one week in advance. Cool completely and store in an airtight container.
- Meanwhile, combine artichoke hearts, spinach, cheeses, mayonnaise and garlic in medium bowl; mix well.
- 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.
If you're looking for a delicious appetizer, try this recipe for Sharif and Jackie's tequila prawns with mango salsa from Kick Off Cook Off.
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