SPINACH ARTICHOKE WONTONS
-1 Package Wonton Shells
-1 package frozen spinach thawed and squeezed almost dry
-1 can artichoke hearts drained and chopped
-1 8 oz cream cheese, softened
-1/2 cup Parmesan cheese
-1/4 cup diced pickled jalapenos
-1/4 cup mayo
-1/3 sour cream
Mix all ingredients together and season with salt and pepper. Place wontons in ungreased mini muffin pans. Fill the wontons with the filling and bake at 350 degrees about 15 minutes or until bubbly and wontons start to turn light brown.
** I usually add a few more jalapenos because we like ours spicy, but you could totally leave them out if you don't like the heat. This makes about 36-40 wontons. If you don't need that many you can freeze or refrigerate the leftover mixture to use another time.**
The Best Appetizer Part 2
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-1 Package Wonton Shells
-1 package frozen spinach thawed and squeezed almost dry
-1 can artichoke hearts drained and chopped
-1 8 oz cream cheese, softened
-1/2 cup Parmesan cheese
-1/4 cup diced pickled jalapenos
-1/4 cup mayo
-1/3 sour cream
Mix all ingredients together and season with salt and pepper. Place wontons in ungreased mini muffin pans. Fill the wontons with the filling and bake at 350 degrees about 15 minutes or until bubbly and wontons start to turn light brown.
** I usually add a few more jalapenos because we like ours spicy, but you could totally leave them out if you don't like the heat. This makes about 36-40 wontons. If you don't need that many you can freeze or refrigerate the leftover mixture to use another time.**
The Best Appetizer Part 2
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