Artichoke Rangoon Recipes

ARTICHOKE RANGOON

Steps:

• Preheat oven to 350 degrees. Spray muffin tins with non-stick spray.
• Lay one Won Ton Wrapper in each muffin tin cup.
• Push down in the middle with one finger so the center is open. Mix last 5 ingredients together in a medium bowl.
• By the tablespoon, drop filling into each Won Ton Wrapper.
• Bake for 10-13 minutes. Cool slightly and add chopped chives on top.

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.