Spinach Artichoke Wontons

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.

• Ready In: 40 mins
• Yields: 24 wontons

Ingredients

• 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
•  salt
• 24  wonton wrappers
•  water
•  cooking spray

Directions

1. Preheat oven to 375F and place rack in upper third of oven.
2. Heat oil in a skillet over medium heat, add onion and shallots, sauteing for about 4 minutes or until softened.
3. Add garlic and saute for 30 seconds, then remove mixture from heat to a bowl, set aside.
4. In a food processor, process cream cheese, mayonnaise, artichoke hearts and cayenne until smooth.
5. Put cream cheese mixture in a medium bowl, and add onion mix, spinach, and asiago, mixing well to combine.
6. Taste and add salt if needed. Mine didn't need any with the brined artichokes and the cheese.
7. Lay out 24 wonton wrappers on counter and place about 1 heaping teaspoon of mixture on each wonton.
8. Wet edges of wontons with water, fold in half to make triangles, pressing edges together so they stick.
9. 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.
10. Serve right out of the oven.