Spinach Artichoke Wontons Recipes

SPINACH-ARTICHOKE DIP WONTON CUPS

Steps:

• Preheat the oven to 350°F.
• Arrange the wonton wrappers in a standard 12-cup muffin pan then spray them lightly with cooking spray. Bake the wonton cups for 5 minutes then remove them from the oven and set them aside.
• In a medium bowl, stir together the chopped artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese and minced garlic.
• Divide the spinach mixture evenly among the wonton cups then return them to the oven for 10 to 12 minutes until the spinach mixture is warm and the wonton cups are golden brown.
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SPINACH, ARTICHOKE AND CRAB WONTONS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Mix mayonnaise, Parmesan cheese, mozzarella cheese, artichoke hearts, spinach, crabmeat, garlic, onion powder, black pepper, and white pepper in a bowl. Set aside.
• Place wonton wrappers into mini muffin tins and bake in the preheated oven until lightly golden, about 5 minutes. Remove from oven and scoop about 1 teaspoon of the crab mixture into each wrapper. Return to the oven and continue baking until wontons are golden brown and the filling is hot, about 5 minutes more. Garnish with green onions and serve immediately.

SPINACH ARTICHOKE WONTONS

Steps:

• Fill a large pot halfway up with vegetable oil and heat to 365 degrees F. Set a large skillet over medium-high heat with the olive oil. Once hot add the onion and garlic and cook until softened, about 5 minutes.
• Stir in the artichoke hearts and spinach and cook until the spinach has wilted, about 10 minutes. Remove from heat.
• In a large bowl, stir together the cream cheese, sour cream, mayo, mozzarella, parmesan and warm vegetables. Stir together until the cheeses have melted and the mixture is somewhat smooth. Season with salt, pepper and red pepper flakes.
• To shape the wontons, work with one wrapper at a time. Add about a teaspoon or two of the filling in the center. Brush the edges with egg wash and then seal into a triangle shape. Continue shaping until all the filling has been used.
• Once the oil is hot, carefully add a few of the wontons at a time and fry until golden brown, about 3 to 5 minutes. Transfer to a paper towel lined plate and continue frying the rest.

ARTICHOKE WONTON CUPS

Steps:

• In a small bowl, combine the Parmesan cheese, mayonnaise, onion powder and garlic powder. Stir in mozzarella cheese and artichokes; set aside., Coat one side of each wonton wrapper with cooking spray; press greased side down into miniature muffin cups. Bake at 350° for 5 minutes or until edges are lightly browned. , Fill each cup with 1 tablespoon artichoke mixture. Bake 5-6 minutes longer or until golden brown. Serve warm.

SPINACH ARTICHOKE WONTONS

Steps:

• Preheat oven to 375F and place rack in upper third of oven.
• Heat oil in a skillet over medium heat, add onion and shallots, sauteing for about 4 minutes or until softened.
• Add garlic and saute for 30 seconds, then remove mixture from heat to a bowl, set aside.
• In a food processor, process cream cheese, mayonnaise, artichoke hearts and cayenne until smooth.
• Put cream cheese mixture in a medium bowl, and add onion mix, spinach, and asiago, mixing well to combine.
• Taste and add salt if needed. Mine didn't need any with the brined artichokes and the cheese.
• Lay out 24 wonton wrappers on counter and place about 1 heaping teaspoon of mixture on each wonton.
• Wet edges of wontons with water, fold in half to make triangles, pressing edges together so they stick.
• Place on a baking sheet lightly sprayed with cooking spray and bake for 10 minutes, until bottoms and edges are beginning to brown, turn over and continue to bake for about 4 more minutes or until both sides are crisped and slightly browned.
• Serve right out of the oven.