Eagles Nest Wiery & Cottage offers a wonderful venue to honor and encourage Community Service organizations. We donate to selected local groups as our service to the community.
Once again, Lynn Murdock and I were busy making appetizers during a fund raiser event we had for the Ramona Boys and Girls Club here in San Diego County.
This is a wonderful, easy appetizer dish your guests will LOVE!
Enjoy! Look forward to hearing your comments!
Makes 36 appetizers
- 36 small wonton wrappers
- 1 small can (8 1/2 ounces artichoke hearts, drained and chopped.
- 1/2 package (10 ounces) frozen chopped spinach, thawed and well drained
- 1 cup shredded Monterey Jack Cheese
- 1/2 cup grated Parmesan Cheese
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 cup Eagles Nest Winery Award Winning Syrah – for drinking while cooking!
- reheat oven to 300 degrees. Spray mini muffin pan lightly with nonstick cooking spray.
- Place one wonton wrapper into each cup; spray lightly with cooking spray.
- Bake about 9 minutes or until light golden brown.
- Remove shells from muffin pan and set aside to cool. Repeat with remaining wonton wrappers.
- Combine artichoke hearts, spinach, cheese, mayonnaise and garlic in medium bowl; mix well.
- Fill wonton cups with spinach-artichoke mixture, about 1 1/2 teaspoons each.
- Place filled cups on baking sheet.
- Bake about 7 minutes or until heated through.
- Serve immediately.
- Wonton cups may be prepared up to one week in advanced. Cool completely and store in an airtight container.
- If you have leftover spinach-artichoke mixture after filling the wonton cups, bake in a shallow ovenproof dish as 350 degrees until hot and bubbly. Serve with bread or crackers!
Source: 100 Best Appetizer Recipes!
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