Prep 25 mins
Cook 15 mins
If you like spinach and artichoke dip, you will love these little baked appetizers. Double to make a full recipe using a whole package of spinach and a full can of artichokes, about 50 wontons-I haven't tried it but I think they would freeze nicely after baking and could be reheated in a hot oven for a few minutes. This recipe was a contest entry for RSC #11.
- 1⁄2 tablespoon olive oil
- 1⁄4 cup onion, finely chopped
- 1⁄4 cup shallot, minced
- 1 garlic clove, minced
- 4 ounces cream cheese, softened
- 1⁄4 cup mayonnaise
- 7 ounces quartered artichoke hearts in brine (1/2 of a 14 oz can)
- 1⁄8 teaspoon ground cayenne pepper
- 5 ounces frozen chopped spinach, thawed and squeezed dry (1/2 of a 10 oz box)
- 1⁄4 cup grated asiago cheese
- 24 wonton wrappers
- cooking spray
- Preheat oven to 375F and place rack in upper third of oven.
- Heat oil in a skillet over medium heat, add onion and shallots, sauteing for about 4 minutes or until softened.
- Add garlic and saute for 30 seconds, then remove mixture from heat to a bowl, set aside.
- In a food processor, process cream cheese, mayonnaise, artichoke hearts and cayenne until smooth.
- Put cream cheese mixture in a medium bowl, and add onion mix, spinach, and asiago, mixing well to combine.
- Taste and add salt if needed. Mine didn't need any with the brined artichokes and the cheese.
- Lay out 24 wonton wrappers on counter and place about 1 heaping teaspoon of mixture on each wonton.
- Wet edges of wontons with water, fold in half to make triangles, pressing edges together so they stick.
- Place on a baking sheet lightly sprayed with cooking spray and bake for 10 minutes, until bottoms and edges are beginning to brown, turn over and continue to bake for about 4 more minutes or until both sides are crisped and slightly browned.
- Serve right out of the oven.
5 stars. YUM! Great idea. The filling was nice to work with and was a perfect amount for 24 wontons. The cheesy spinach filling did not overwhelm the flavour of the artichoke. I really enjoyed these simple to make appetizers! Reviewed for RSC #11.
I made these to munch on through July 4th weekend. I subbed veganaise for the mayo, and used goat cheese, and added some flax meal for added fiber, they were kind of greasy, but that might have been because hubby used olive oil Pam, and he's heavy handed. we ended up eating them all when they were done, with some salsa, skipping the left overs we had planned on eating for dinner! worth the effort!
YUM! I didn't get this review in time for the contest, but they were delightful! I reduced the mayo (personal pref,DH doesn't like it) but they are tasty! Just like a nice spinach artichoke dip in a little pocket! I will make them again for sure - and may try without the mayo!I love wonton appys for friends, and this will pair nicely with other recipes on here for my summer entertaining! Great idea!!