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Yields:
6 - 8 serving(s)
Prep Time:
30 mins
Total Time:
30 mins
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Ingredients
- 10 oz.
frozen chopped spinach, thawed
- 4 oz.
cream cheese, at room temperature
- 1/2 cup
grated monterey jack cheese
- 1/2 cup
grated parmesan cheese
- 1/4 cup
mayonnaise
- 1 tsp.
grated lemon zest, plus 1 tablespoon lemon juice
- 1/2 tsp.
hot sauce
- 2
garlic cloves, chopped
- 14 oz.
artichoke quarters in brine, drained and chopped
Cooking spray
- 24
square wonton wrappers
Directions
- Step 1Squeeze the spinach very dry in a kitchen towel, then finely chop. Combine the spinach in a large bowl with the cream cheese, monterey jack, parmesan, mayonnaise, lemon zest and juice, hot sauce, garlic, and artichokes. Mash with a spoon to combine.
- Step 2Preheat the oven to 350º. Lightly spray a 24-cup mini muffin tin with cooking spray. Line each cup with a wonton wrapper, pressing to make the bottoms flat; spray again. Bake until firm but not browned, about 5 minutes.
- Step 3Divide the spinach filling among the wonton cups. Return to the oven and bake until the edges of the wrappers and the filling are golden brown, about 14 minutes. Let cool 5 minutes before serving.
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