8 ounces cream cheese, softened to room temperature
1/2 cup sour cream
1 cup frozen chopped spinach, thawed and squeezed completely dry
1 can (14 ounces) artichoke hearts, drained and finely chopped
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
2 cloves garlic, minced
1/2 teaspoon onion powder
1/4 teaspoon salt
1/4 teaspoon black pepper
Optional: red pepper flakes or finely diced red bell pepper for garnish
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a standard 24 cup mini muffin tin with non stick cooking spray or a little bit of melted butter. This ensures that the wonton wrappers will crisp up beautifully without sticking to the pan during the baking process.
Carefully press one wonton wrapper into each muffin cup. You will want to gently fold the edges so that the wrapper fits against the sides, creating a small bowl shape. If you want extra crunch, you can lightly brush the edges with a tiny bit of oil or butter before putting them in the oven.
In a medium sized mixing bowl, combine the softened cream cheese and sour cream until the mixture is smooth and well blended. Fold in the thawed spinach, making sure you have squeezed out all the excess moisture so the cups do not get soggy. Add the chopped artichoke hearts, mozzarella, parmesan, minced garlic, onion powder, salt, and pepper. Stir everything together until the ingredients are evenly distributed.
Spoon approximately one tablespoon of the spinach and artichoke mixture into each prepared wonton shell. Try not to overfill them, as the cheese will bubble and expand slightly while baking. You want enough filling to be hearty but not so much that it spills over the sides of the delicate wrapper.
Place the muffin tin in the center rack of the oven and bake for 12 to 15 minutes. The wonton edges should be golden brown and crispy, and the cheese filling should be hot and slightly bubbly. Once finished, let them cool in the pan for about 5 minutes before carefully lifting them out to serve.
