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Spinach-Artichoke Party Cups
Browse the recipe Spinach-Artichoke Party Cups
Spinach-Artichoke Party Cups
YIELD Makes 36 appetizers
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INGREDIENTS
| 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 |
PREPARATION:
- 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.
Tip
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