1 can (14 ounces) artichoke hearts, drained and finely chopped
1 cup frozen chopped spinach, thawed and squeezed very dry
1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1/2 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly grease a standard 24-cup mini muffin tin or two 12-cup tins with a little bit of butter or vegetable oil to ensure the wontons do not stick to the sides.
Gently press one wonton wrapper into each muffin cup, making sure the edges point upward to create a little bowl shape. If you want extra crunch, you can lightly brush the edges with a tiny bit of oil, but it is usually not necessary for a golden finish.
In a medium mixing bowl, stir together the softened cream cheese, sour cream, minced garlic, salt, pepper, and red pepper flakes until the mixture is smooth. Fold in the chopped artichokes, the well-drained spinach, mozzarella, and Parmesan cheese until everything is evenly distributed.
Spoon approximately one tablespoon of the spinach artichoke mixture into each wonton shell. Do not overfill them, as the cheese will bubble and expand slightly as it melts in the oven.
Place the muffin tins in the oven and bake for 12 to 15 minutes. You are looking for the edges of the wonton wrappers to become golden brown and crispy, while the filling should be hot and bubbly.
Remove the tins from the oven and let the cups sit for about 5 minutes. This allows the filling to set slightly so they are easier to remove. Garnish with a little extra Parmesan or a sprinkle of fresh parsley if desired before serving.
