Appetizer

Warm Spinach & Artichoke Cups

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prep time

20 min

total time

34 min

makes

24 servings, 1 won ton cup (27 g) each

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video by: kraft

recipe by: kraft

What You Need

24 won ton wrappers

1 can (14 fl oz/398 mL) artichoke hearts, drained, finely chopped

1 cup Kraft 4 Cheese Italiano Light Shredded Cheese

1 pkg. (300 g) frozen chopped spinach, thawed, squeezed dry

1/3 cup Miracle Whip Calorie-Wise Spread

1/4 cup Kraft 100% Parmesan Light Grated Cheese

1/4 cup finely chopped red peppers

2 cloves garlic, minced

Make It

HEAT oven to 350°F.

PLACE 1 won ton wrapper in each of 24 mini muffin pan cups sprayed with cooking spray, with edges of wrapper extending over top of cup. Bake 5 min. Meanwhile, combine remaining ingredients.

SPOON artichoke mixture into won ton cups.

BAKE 12 to 14 min. or until filling is heated through and edges of cups are golden brown.

kraft kitchens tips

Note

For best results, spinach needs to be squeezed until very dry. The squeezed spinach should measure about 1 cup.

Where to Find Won Ton Wrappers

Look for won ton wrappers in the produce section of the supermarket.

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rating

They were delicious!
posted by Gabber01 | on 3/28/2013

rating

Yummy and Easy but found they went soft quick. Great appetizer but eat quick
posted by MrsG1 | on 3/7/2013

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These are soooo good! The most heard complement after the party guests ate them all.
posted by a cook | on 10/10/2012

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Loved this recipe :0) If anyone has trouble findind won ton wrappers, I founf mine in the deli section of the grocery store (with the specialty cheeses and what not).
posted by ruthiepiercey | on 12/6/2011

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These are really good and easy to make! A few suggestions/notes: I also found that there's plenty of filling; I made about double the amount of cups from this recipe. I also found that baking them for 12 minutes browned them way too much - much more than the attached photo. Those of you who found them too tasteless: I ran out of mayo, so I added Ranch dressing. Very yummy!
posted by sheilataddeo | on 11/10/2011

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Excellent recipe. Was a hit with company at Thanksgiving
posted by a cook | on 10/9/2011

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Very good. Made it for a group of 40+ ppl, everyone loved them. I made them ahead and froze, then re-heated in oven - they cripsed up nicely
posted by a cook | on 4/28/2011

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WONDERFUL!! Easy and so yummy.
posted by a cook | on 2/16/2011

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I love these. I would prefer to make them in smaller muffin tins as mine are quite large, but the filling is wonderful and there are never any left-overs
posted by boldligo | on 12/29/2010

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This was SUCH a hit! Super easy to make, and very very yummy. They were polished off in mere minutes. I plan on making this over and over and over
posted by a cook | on 12/21/2010