I decided that I didn't want to do artichokes for some reason -- I eat them in spinach artichoke dip, but I don't love them. Also, as I've mentioned before, I don't do mayo -- so I had to substitute that. I also did a double-batch since I don't know how many we'll need for the party, and I wouldn't mind leftovers! As usual, I didn't measure everything, but here's the rough recipe:
- 2 packages of wonton wrappers
- 24oz frozen chopped spinach, thawed
- 8oz cream cheese
- 5oz plain Greek yogurt
- 1/2 cup sour cream
- 2/3 cup shredded mozzarella cheese
- 3/4 cup shredded Parmesan cheese
- 1 small onion, diced
- 2 cloves of garlic, pressed or minced
- seasoned salt
- garlic powder
Directions:Mix all ingredients besides the wontons in a large bowl. Add salt and garlic powder to taste, and be sure that everything is well combined. Push wonton wrappers into the bottoms of mini muffin tins. It worked best for me if I kind of folded the corners in and pressed the wonton against the side of the muffin cup. Bake wontons in the oven for 8-10 minutes at 325 degrees. Scoop filling into each wonton cup and bake for an additional 8-10 minutes, or until edges are browned.
These were really quite simple to make, but they took forever because I made a TON of them and I only have three mini muffin tins. There was lots of pulling in and out of the oven, also, since it's a multi-step baking process. I tried not to let mine get too brown, as I froze them and will be reheating them as an appetizer at our party. I reheated a few today to be sure it would work well -- just stick them in the oven at 300 degrees for 10-15 minutes and they are ready to serve!