Two 6-ounce packages of Melissa’s Steamed Artichoke Hearts,
drained and chopped
4 ounces of cream cheese at room temperature
1/2 cup shredded Monterey jack cheese
1/2 cup grated parmesan cheese
1/4 cup mayonnaise
Zest and juice of 1/2 lemon
1 teaspoon Roasted Garlic Powder
1/2 teaspoon hot sauce
Cooking spray
24 square wonton wrappers
Instructions
Squeeze the spinach very dry in a kitchen towel, then finely chop. Combine the spinach in a large bowl with the artichoke hearts with the cream cheese, Monterey jack, parmesan, mayonnaise, lemon zest and juice, garlic powder and hot sauce. Mash with a spoon to combine.
Preheat the oven to 350ºF. Lightly spray a 24-cup mini muffin tin with cooking spray. Line each cup with a wonton wrapper, pressing to make the bottoms flat, then spray again. Bake until firm but not browned about 5 minutes.
Divide the spinach filling among the wonton cups. Return to the oven and bake until the filling is golden brown about 12 minutes.
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