1 cup frozen chopped spinach, thawed and squeezed very dry
1 can (14 ounces) artichoke hearts, drained and finely chopped
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a standard 24-cup mini muffin tin with butter or a light coating of oil to ensure the wonton wrappers do not stick to the sides during the baking process.
Gently press one wonton wrapper into each muffin cup, making sure the edges point upward to create a little basket shape. If you want extra crunch, you can lightly brush the edges of the wrappers with a tiny bit of melted butter before baking.
In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until the mixture is smooth. Stir in the squeezed spinach, chopped artichoke hearts, parmesan cheese, half of the mozzarella cheese, minced garlic, red pepper flakes, salt, and pepper. Mix until everything is evenly distributed.
Spoon approximately one tablespoon of the spinach and artichoke mixture into each prepared wonton shell. Top each cup with a pinch of the remaining mozzarella cheese to create a bubbly, golden brown finish.
Place the muffin tin in the oven and bake for 12 to 15 minutes, or until the wonton edges are golden brown and the cheese is melted and bubbling. Allow them to cool in the pan for 5 minutes before carefully removing them to a serving platter.
