Several months ago I blogged about my Tex-Mex Wontons and how fabulous they were. Well, I have a new spin on them, a vegetarian version: Spinach and Artichoke Wontons. If you love spinach artichoke dip, then these will soon be your favorite appetizer. These are so darn good, I seriously couldn’t stop eating them. And how cute are they to sit out for a party or when you are entertaining? I promise you will be head over heels in love with these babies if you make them.
SPINACH ARTICHOKE WONTONS-1 Package Wonton Shells
-1 package frozen spinach thawed and squeezed almost dry
-1 can artichoke hearts drained and chopped
-1 8 oz cream cheese, softened
-1/2 cup Parmesan cheese
-1/4 cup diced pickled jalapenos
-1/4 cup mayo
-1/3 sour cream
Mix all ingredients together and season with salt and pepper. Place wontons in ungreased mini muffin pans. Fill the wontons with the filling and bake at 350 degrees about 15 minutes or until bubbly and wontons start to turn light brown.
** I usually add a few more jalapenos because we like ours spicy, but you could totally leave them out if you don’t like the heat. This makes about 36-40 wontons. If you don’t need that many you can freeze or refrigerate the leftover mixture to use another time.**