Ingredients:

  • 24 square wonton wrappers
  • 2 tablespoons unsalted butter, melted
  • 1/2 teaspoon garlic salt
  • 4 oz cream cheese, softened
  • 1/4 cup sour cream
  • 1/4 cup mayonnaise
  • 1/2 cup Parmesan cheese, freshly grated
  • 1/2 cup Mozzarella cheese, shredded
  • 1/2 cup canned artichoke hearts, drained and chopped
  • 5 oz frozen chopped spinach, thawed and squeezed dry
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • Black pepper to taste

Instructions:

  1. Preheat oven. Set your temperature to 350°F (180°C) and ensure the rack is in the center position. Note: This ensures the bottoms of the cups cook at the same rate as the exposed edges.
  2. Season butter. Mix the 2 tablespoons of melted butter with the 1/2 teaspoon of garlic salt in a small bowl.
  3. Coat wrappers. Brush one side of each wonton wrapper lightly with the butter mixture.
  4. Form cups. Press each wrapper, butter side down, into the muffin tin until they form a small well.
  5. Par bake shells. Bake the empty shells for 5 minutes until the edges just start to turn pale gold.
  6. Mix filling. Combine softened cream cheese, sour cream, mayo, both cheeses, garlic, and spices in a medium bowl.
  7. Add vegetables. Fold in the dry spinach and chopped artichokes until the mixture is thick and uniform.
  8. Fill cups. Spoon about 1 tablespoon of the mixture into each par baked wonton shell.
  9. Final bake. Return to the oven for 10 minutes until the cheese is bubbling and the edges are deep brown.
  10. Rest bites. Let them sit in the tin for 2 minutes until the shells firm up enough to lift.