Spinach-Artichoke Party Cups Photo
Spinach-Artichoke Party Cups

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
1/2 cup mayonnaise
1 clove garlic, minced


  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. Repeat with remaining wonton wrappers.*

    *Wonton cups may be prepared up to one week in advance. Cool completely and store in an airtight container.

  2. Meanwhile, combine artichoke hearts, spinach, cheeses, mayonnaise 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.
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.
This recipe appears in: Vegetables

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