Artichoke Wonton Cups
1 cup grated Parmesan cheese
1 cup mayonnaise*
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 cups shredded mozzarella cheese
1 (14 ounce) can water packed artichoke hearts, drained and chopped
1 (12 ounce) package wonton wrappers
*I used 1/2 c. mayo and 1/2 c. greek yogurt, which cut calories and fat but not taste at all!
1. In a small mixing bowl, combine the Parmesan cheese, mayonnaise, onion powder and garlic powder; mix well. Stir in the mozzarella cheese and artichokes; set aside.
2. Coat one side of each wonton wrapper with nonstick cooking spray; press greased side down into miniature muffin cups. Bake at 350 degrees F for 5 minutes or until edges are lightly browned. Fill each cup with 1 tablespoon artichoke mixture. Bake 5-6 minutes longer or until golden brown. Serve warm.
There are a few things I'd change for next time. First, make sure your wonton cups are very open before baking. Some of mine closed up during baking, which made them very hard to stuff. I will also double the artichokes and cut back some on the mozzarella and Parmesan. Don't get me wrong, I love cheese, but I think it they will be even tastier that way.
Random photo of the day:
Turns out you can make a french fry glow red if you leave it under the burner inadvertently while making tea.