Spinach, artichoke and cream cheese wontons

Spinach, artichoke and cream cheese wontons

  • Spinach, artichoke and cream cheese wontons

Everyone’s favorite appetizer, both beautiful and delicious!

Ingredients

  • 1 package square wonton wrappers (24-30 wrappers)
  • 1 package, 8 ounces, softened neufchatel cream cheese (1/3 less fat)
  • 4 ounces marinated artichokes, drained and chopped
  • 8 ounces fresh spinach leaves
  • ¼ cup water
  • 1 cup shredded mozzarella cheese
  • ½ small onion, chopped (use green or white)
  • 1/3 cup mayo
  • ½ teaspoon black pepper
  • Dash of salt
  • 1 clove of minced garlie (or 2 tablespoons minced garlic)
  • Parmesan cheese

    Spinach, artichoke and cream cheese wontons
    Yay! Spinach, artichoke and cream cheese wontons

Directions

1.  Preheat oven to 350 degrees, and spray Pam in mini-muffin pan.

2.  Sauté onions and garlic, then add the spinach and ¼ cup water. Cook down spinach, then drain any excess liquid.

3.  Combine the cream cheese, spinach mixture, mozzarella cheese, onions, artichokes, salt and pepper.

4.   Line the mini-muffin pan with the wontons wrappers by lightly pressing your finger into the middle like a cup.  Using a small spoon, fill wonton wrappers with mixture almost to the top.

5.  Bake wonton wrappers for 8-12 minutes, until edges are browned and crisp and the filling is hot and melted.  Top with Parmesan cheese and let cool for about 5 minutes.Sprinkle Parmesan cheese on wontons.

Jen’s thoughts and Recommendations:

This recipe is by far my most requested dish to cook, as it is both beautiful and tasteful.  You can serve this surprisingly simple recipe as an impressive appetizer or show your significant other how much you love them by serving this as your main dish with a side of rice.  Your friends will ask you for the recipe and your boyfriend (or significant other) will ask for a kiss.

Tips:

  • Wonton wrappers can be found next the tofu in the produce section of your grocery store.
  • If you don’t want use fresh spinach you can use frozen spinach, once you thaw and strain it.
  • You can fold in the wrappers (wet your fingers slightly), you can leave the wrappers spread out, or you can shape the wrappers in different angles.

 

Spinach, artichoke and cream cheese wontons

Spinach, artichoke and cream cheese wontons

Spinach, artichoke and cream cheese wontons

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2 Comments Add yours

  1. Ann Marie says:

    A CLASSIC!

    1. Jean Abrahamzon says:

      I LOVE them.

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