Ingredients:

  • 24 wonton wrappers
  • 2 tbsp cooking oil spray
  • 8 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 10 oz frozen spinach, thawed and squeezed dry
  • 14 oz artichoke hearts, drained and finely chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp crushed red pepper flakes

Instructions:

  1. Preheat oven to 350°F (175°C) and lightly spray a standard muffin tin (you may need to work in batches for 24 cups).
  2. Press one wonton wrapper into each cup, folding the edges slightly. Spray the tops of the wrappers with cooking oil and bake for 5 minutes until just set.
  3. In a medium bowl, beat together softened cream cheese, sour cream, and mayonnaise until smooth.
  4. Fold in minced garlic, Parmesan cheese, squeezed-dry spinach, and chopped artichokes.
  5. Season the mixture with salt, black pepper, and red pepper flakes, mixing until uniform.
  6. Spoon 1 to 1.5 tablespoons of the filling into each pre-toasted wonton cup.
  7. Bake for 12–15 minutes until the cheese is bubbling and the wonton edges are golden mahogany.