10 ounces frozen chopped spinach, thawed and squeezed very dry
14 ounces canned artichoke hearts, drained and chopped
2 cloves garlic, minced
1 cup shredded mozzarella cheese
1/4 cup grated parmesan cheese
1/2 teaspoon red pepper flakes (optional for a little heat)
Salt and black pepper to taste
Non-stick cooking spray
Instructions
Preheat your oven to 375 degrees Fahrenheit. Lightly spray a standard 24-cup mini muffin tin with non-stick cooking spray. This ensures the wonton wrappers crisp up nicely and do not stick to the pan when you are ready to serve them.
Gently press one wonton wrapper into each muffin cup, making sure the edges point upward to create a little bowl shape. Bake the empty shells for about 5 minutes until they are just starting to set but are not yet browned. This step keeps the bottoms from getting soggy once the filling is added.
In a large mixing bowl, combine the softened cream cheese and sour cream until the mixture is smooth. Stir in the well-drained spinach, chopped artichokes, garlic, mozzarella, and parmesan. Season with salt, pepper, and red pepper flakes if you want a subtle Christmas spice kick. Stir everything until the ingredients are evenly distributed.
Remove the muffin tin from the oven. Use a small spoon or a cookie scoop to divide the spinach and artichoke mixture evenly among the pre-baked wonton shells. Do not overfill them, as the cheese will bubble and expand slightly as it melts.
Place the filled tins back into the oven and bake for another 10 to 12 minutes. You are looking for the edges of the wontons to be golden brown and the cheese filling to be hot and bubbly. Remove from the oven and let them cool for a few minutes before lifting them out of the tin.
