Artichoke Spinach Spread in Wonton Baskets Recipe

Ingredients
<br>- 16 wonton wrappers
<br>- 2 teaspoons olive oil
<br>- 1 medium onion, chopped
<br>- 1 clove garlic, minced
<br>- 2 teaspoons HERB-OX® Chicken Flavored Bouillon Granules
<br>- 1 (6 ounce) bag baby fresh spinach, chopped
<br>- 1 (15 ounce) can quartered artichokes, drained and chopped
<br>- 1/2 cup grated Parmesan cheese
<br>- 1/2 cup sour cream
<br>- cooking spray
<br><p></p>Directions
<br>step 1: Coat a mini-muffin tin with cooking spray and press the wontons into each tin to form a cup. Lightly coat with cooking spray and bake for 7 minutes in a 350 degree oven or until lightly brown. Remove from the oven and cool. Meanwhile, heat oil in a large skillet over medium high heat. Add the onion, garlic and chicken granules.  Cook until onions are soft, about 5 minutes. Add the spinach, artichokes, and cheese and continue to cook until spinach is wilted. Cool slightly and add the sour cream. Spoon a heaping tablespoon of the mixture into the wonton cups.
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Ingredients
- 16 wonton wrappers
- 2 teaspoons olive oil
- 1 medium onion, chopped
- 1 clove garlic, minced
- 2 teaspoons HERB-OX® Chicken Flavored Bouillon Granules
- 1 (6 ounce) bag baby fresh spinach, chopped
- 1 (15 ounce) can quartered artichokes, drained and chopped
- 1/2 cup grated Parmesan cheese
- 1/2 cup sour cream
- cooking spray

Directions
step 1: Coat a mini-muffin tin with cooking spray and press the wontons into each tin to form a cup. Lightly coat with cooking spray and bake for 7 minutes in a 350 degree oven or until lightly brown. Remove from the oven and cool. Meanwhile, heat oil in a large skillet over medium high heat. Add the onion, garlic and chicken granules. Cook until onions are soft, about 5 minutes. Add the spinach, artichokes, and cheese and continue to cook until spinach is wilted. Cool slightly and add the sour cream. Spoon a heaping tablespoon of the mixture into the wonton cups.

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