Spinach artichoke wontons:
6 oz bag of baby spinach
2 garlic cloves
I T finely diced onion
1 T butter
3 T water
Salt & pepper to taste
(You can also use frozen spinach as a shortcut)
2 garlic cloves
I T finely diced onion
1 T butter
3 T water
Salt & pepper to taste
(You can also use frozen spinach as a shortcut)
1/2 cup chopped artichoke hearts
6 oz cream cheese
1/4 cup mayonnaise
1/4 cup sour cream
1/3 cup grated Parmesan
1/4 cup shredded mozzarella
Pinch of red pepper flakes
6 oz cream cheese
1/4 cup mayonnaise
1/4 cup sour cream
1/3 cup grated Parmesan
1/4 cup shredded mozzarella
Pinch of red pepper flakes
Wonton wrappers
Cook the first six ingredients down in a medium saucepan until wilted. Remove from heat and squeeze a much moisture out as you can in a paper towel. Mix in the next 7 ingredients.
Spray a mini muffin tin with cooking oil and push the wontons down into each well. Bake at 325 for 8 mins. Scoop the spinach mixture into each wonton and bake for another 10 minutes.
They freeze well too!
