SPINACH-ARTICHOKE DIP WONTON CUPS
Transform a classic appetizer into finger-friendly single servings with an easy recipe for Spinach-Artichoke Dip Wonton Cups.
Provided by Kelly Senyei
Time 30m
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F.
- Arrange the wonton wrappers in a standard 12-cup muffin pan then spray them lightly with cooking spray. Bake the wonton cups for 5 minutes then remove them from the oven and set them aside.
- In a medium bowl, stir together the chopped artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese and minced garlic.
- Divide the spinach mixture evenly among the wonton cups then return them to the oven for 10 to 12 minutes until the spinach mixture is warm and the wonton cups are golden brown.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 132 kcal, Carbohydrate 6 g, Protein 3 g, Fat 10 g, SaturatedFat 3 g, Cholesterol 14 mg, Sodium 245 mg, ServingSize 1 serving
ARTICHOKE WONTON CUPS
I came up with this recipe by combining several artichoke dip recipes. Wonton cups add a fancy look that's perfect for special occasions. If you're serving a large crowd, you may want to double the recipe. -Paige Scott, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield about 4 dozen.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the Parmesan cheese, mayonnaise, onion powder and garlic powder. Stir in mozzarella cheese and artichokes; set aside., Coat one side of each wonton wrapper with cooking spray; press greased side down into miniature muffin cups. Bake at 350° for 5 minutes or until edges are lightly browned. , Fill each cup with 1 tablespoon artichoke mixture. Bake 5-6 minutes longer or until golden brown. Serve warm.
Nutrition Facts :
ARTICHOKE WONTON CUPS
If you adore artichokes, you should adore this CHEESY appetizer. This takes your next gathering to the sophisticated level. Great for special occasions, if you are having a large get together you will probably want to double this recipe, and keep it warm.
Provided by lets.eat
Categories < 60 Mins
Time 1h
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 7
Steps:
- In a small mixing bowl, combine the Parmesan cheese, mayonnaise, onion powder and garlic powder, mix well. Stir in the mozzarella cheese and the chopped artichokes; set aside.
- Coat one side of each wonton wrapper with non-stick cooking spray; press greased side down into miniature muffin cups.
- Bake at 350' for 5 minutes or until edges are lightly browned. WATCH CAREFULLY to prevent over-browning!.
- Fill each cup with 1 tablespoons artichoke mixture.
- Bake 5-6 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 67.3, Fat 3.4, SaturatedFat 1.2, Cholesterol 7.4, Sodium 141.5, Carbohydrate 6.5, Fiber 0.8, Sugar 0.5, Protein 2.8
ARTICHOKE CHEESE OVEN OMELET
Every Saturday for 10 years, my husband has gotten together with his " breakfast club"-good friends who take turns cooking for the group in their homes. The "boys" all love his cheesy artichoke omelet, and Jack appreciates the easy cleanup.
Provided by Taste of Home
Time 35m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- Spread salsa in a greased 9-in. deep-dish pie plate. Top with the artichoke hearts and cheese. In a bowl, whisk the eggs and sour cream. Pour over the cheeses. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting. Garnish with tomatoes, olives and chives if desired.
Nutrition Facts : Calories 256 calories, Fat 18g fat (11g saturated fat), Cholesterol 209mg cholesterol, Sodium 499mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
SPINACH ARTICHOKE WONTONS
Homemade spinach artichoke dip is filled into wonton wrappers and fried until golden and crispy. It's the perfect on-the-go snack or appetizer.
Provided by Food.com
Categories Spinach
Time 40m
Yield 36 wontons
Number Of Ingredients 16
Steps:
- Fill a large pot halfway up with vegetable oil and heat to 365 degrees F. Set a large skillet over medium-high heat with the olive oil. Once hot add the onion and garlic and cook until softened, about 5 minutes.
- Stir in the artichoke hearts and spinach and cook until the spinach has wilted, about 10 minutes. Remove from heat.
- In a large bowl, stir together the cream cheese, sour cream, mayo, mozzarella, parmesan and warm vegetables. Stir together until the cheeses have melted and the mixture is somewhat smooth. Season with salt, pepper and red pepper flakes.
- To shape the wontons, work with one wrapper at a time. Add about a teaspoon or two of the filling in the center. Brush the edges with egg wash and then seal into a triangle shape. Continue shaping until all the filling has been used.
- Once the oil is hot, carefully add a few of the wontons at a time and fry until golden brown, about 3 to 5 minutes. Transfer to a paper towel lined plate and continue frying the rest.
Nutrition Facts : Calories 493.6, Fat 52.1, SaturatedFat 8, Cholesterol 14.4, Sodium 122.2, Carbohydrate 6.1, Fiber 0.8, Sugar 0.4, Protein 2.1
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.
Provided by IHeartDogs
Categories Spinach
Time 40m
Yield 24 wontons
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 50.1, Fat 2.1, SaturatedFat 1, Cholesterol 5.9, Sodium 70.6, Carbohydrate 6.5, Fiber 1.1, Sugar 0.3, Protein 1.6
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ARTICHOKE AND FETA WONTONS | COOKSTR.COM
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5/5 (2)Estimated Reading Time 2 minsCategory Appetizers
- In a medium mixing bowl, combine the artichokes, feta, bacon, scallion, egg, salt, and pepper. Heat the 1¼ cups water or broth in an electric kettle.
- To form the wontons, remove one wonton wrapper from the package, covering the others with a damp cloth. Brush the edges of the wrapper lightly with cold water. Place 1 rounded teaspoon of the mixture in the center of the wrapper. Shape as desired. Set on a half sheet pan and cover with a damp cloth. Repeat procedure until the entire filling is gone.
- Heat a 10-inch nonstick sauté pan over medium heat, and once hot, spread a tablespoon of oil around the bottom with the basting brush. When the oil just starts smoking, which will probably be about two seconds after you put down the brush, place 10 to 12 wontons to the pan and sauté until golden; approximately 2 to 3 minutes per side. Gently add ¼ cup of hot water or stock per pan full of wontons. Cover and cook until liquid evaporates, approximately 2 minutes. Remove wontons to a heatproof platter and place in the warm oven. Repeat until all wontons are cooked. Serve immediately.
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