Artichoke Spinach Spread In Wonton Baskets Food

THE BEST SPINACH ARTICHOKE DIP

Steps:

• Position a rack in the upper third of the oven and preheat to 350 degrees F. Spray a 1-quart baking dish with nonstick cooking spray.
• Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
• Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.

SPINACH-ARTICHOKE DIP WONTON CUPS

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.
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AMAZING SPINACH ARTICHOKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place garlic cloves in a small oven-safe dish, and roast in the preheated oven until softened and fragrant, about 20 minutes. Set roasted garlic cloves aside to cool.
• Place the spinach in a large mixing bowl, and stir in the artichoke hearts.
• Melt butter in a skillet over medium heat, and cook and stir the mushrooms until softened, about 10 minutes. Mix in the green onions, and cook and stir until onions are soft, about 5 more minutes. Transfer the mushrooms, green onions, and butter from the skillet into the bowl with spinach mixture.
• Remove cream cheese from wrapping, place into a microwave-safe bowl, and cook in the microwave until warm and very soft, about 1 1/2 minutes. Stir the softened cream cheese into the spinach mixture, and add the sour cream, water chestnuts, Parmesan cheese, mayonnaise, garlic salt, and lemon juice. Squeeze the roasted garlic out of the garlic skins, and mix thoroughly into the spinach mixture. Spoon the casserole into a round 2-quart baking dish.
• Bake in the preheated oven until the casserole is hot and bubbly, about 30 minutes. Spread French-fried onion rings over the top, return to the oven, and bake until the onion rings are lightly browned, 5 to 10 more minutes.

SPINACH ARTICHOKE WONTONS

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.

SPINACH ARTICHOKE WONTONS

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.

ARTICHOKE WONTON CUPS

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.

ARTICHOKE SPINACH SPREAD IN WONTON BASKETS

Steps:

• Coat a mini-muffin tin with cooking spray and press the wontons into each tin to form a cup. Lightly coat with cooking spray and bake for 7 minutes in a 350 degree oven or until lightly brown. Remove from the oven and cool. Meanwhile, heat oil in a large skillet over medium high heat. Add the onion, garlic and chicken granules. Cook until onions are soft, about 5 minutes. Add the spinach, artichokes, and cheese and continue to cook until spinach is wilted. Cool slightly and add the sour cream. Spoon a heaping tablespoon of the mixture into the wonton cups.