Community Pick
Artichoke Wonton Cups
photo by Sandi From CA
- Ready In:
- 1hr
- Ingredients:
- 7
- Yields:
-
4 dozen
- Serves:
- 48
ingredients
- 1 cup freshly grated parmesan cheese
- 1 cup mayonnaise
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 2 cups shredded mozzarella cheese
- 1 (14 ounce) can water-packed artichoke hearts, drained and chopped
- 1 (12 ounce) package wonton wrappers
directions
- 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.
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Reviews
-
the cups didn't crisp as much as i was hoping but that might be because i drizzled the muffin tins in olive oil instead of coating the wontons with cooking spray, which i will do next time, possibly on both sides. very versatile recipe though, could use a little pepper imo. would be good with spinach to cut the richness i think. i may use this filled with my spinach artichoke dip<br/>update:<br/>the wontons crisp much better when sprayed/brushed lightly with oil on both sides, just be careful not to over grease. this time i went very simple with marinated artichokes, light cream cheese, a little light parmesan, and a bit of feta in a blender. much lighter and less greasy then the mozza and mayo and the marinated type have much more flavor then the canned
-
Awesome easy appy that comes together in a flash, but looks fancy smanchy! The only thing that I will add next time would be a little hot sauce to the mixture or you can add after once they are cooked if you like. Couple tips: I lined up the wontons on waxed paper to spray them first and may spray both sides next time. I also put the cheese mixture in a ziploc and cut off the corner for make-shift pastry bag for SUPER easy filling of the wonton shells. I will definitely be making again, Happy Cooking!
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Tweaks
-
the cups didn't crisp as much as i was hoping but that might be because i drizzled the muffin tins in olive oil instead of coating the wontons with cooking spray, which i will do next time, possibly on both sides. very versatile recipe though, could use a little pepper imo. would be good with spinach to cut the richness i think. i may use this filled with my spinach artichoke dip<br/>update:<br/>the wontons crisp much better when sprayed/brushed lightly with oil on both sides, just be careful not to over grease. this time i went very simple with marinated artichokes, light cream cheese, a little light parmesan, and a bit of feta in a blender. much lighter and less greasy then the mozza and mayo and the marinated type have much more flavor then the canned