Perfect for any type of get-together, these cute little cups would do equally well passed around on a pupu tray at a fancy cocktail party or stacked on a festive platter and placed on the potluck table.
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Perfect for any type of get-together, these cute little cups would do equally well passed around on a pupu tray at a fancy cocktail party or stacked on a festive platter and placed on the potluck table. Either way, the creamy, tangy, satisfying combo of artichoke hearts, spinach, mayonnaise and cheese is a local favorite. Add the crunch of a wonton wrap and it’s irresistible. Muriel Miura shares just how simple it is to make the delicious bites in one of her many cookbooks, “Celebrating in Hawai‘i.”
36 wonton wrappers (sold refrigerated in supermarkets near tofu)
1 (8.5-ounce) can artichoke hearts, drained and chopped
1/2 (10-ounce) package frozen chopped spinach, thawed and well-drained
1 cup shredded Monterey Jack cheese
1/2 cup grated Parmesan cheese
1/2 cup mayonnaise
Dash garlic powder
Heat oven to 300 degrees. Spray a mini muffin pan lightly with nonstick cooking spray. Press a wonton wrapper into each cup, then spray each lightly with cooking spray. Bake 8 to 10 minutes or until light golden brown.
Remove shells from the pan and set aside to cool. Repeat the process with the remaining wrappers.
In a medium bowl, combine the artichoke hearts, spinach, cheeses, mayonnaise and garlic powder. Mix well. Fill wonton cups with the mixture and place each on a baking sheet.
Bake 7 to 8 minutes or until heated through. Serve cups while still hot. Makes 36 appetizers.