Monday, April 30, 2012

Artichoke Dip Wontons

One day I made mini lasagna cupcakes - which basically meant I put all the ingredients to make a lasagna into a wonton wrapper and baked them in a mini muffin pan. And it changed my life. It made such a labor-intensive dish much more manageable, especially on a weeknight or hosting a medium-sized dinner party. 

Seriously, go out and buy wonton wrappers. Round, square - whatever floats your boat and make your favorite dip . Shove the wonton wrappers in a mini muffin pan and fill with your desired dip, in this case - spinach and artichoke dip. You can't beat hot, bubbly and crispy.  Nope. Never.

Artichoke Dip Wontons

1 cup thawed frozen spinach
1 1/2 cups thawed frozen artichoke hearts
8 ounce cream cheese
3/4 cup mayonaise
1/2 cup Parmesan cheese
1/4 tsp. red pepper flakes
1/4 tsp. salt
1/4 tsp. garlic powder

Boil spinach and artichokes in 1 1/.2 cups water until tender. Drain, squeeze out excess liquid. 

Heat cream cheese in microwave for one minute or until hot and soft. Stir in the rest of the ingredients. 

Place wontons in mini muffin and fill with dip. Heat oven to 375 degrees and bake for 20 minutes.

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