These little cups were made for our New Year's Eve party. I've said it over and over again, I just love bite sized appetizers. Well really, bite sized anything. I picked out this recipe because I love the green olive/ artichoke combination. It's the first time I've used the wonton wrappers in a recipe and it was much easier than I imagined. I make the filling earlier in the day and kept it in the fridge. All I had to do was use my small pampered chef scoop to fill each cup and popped them in the oven. This recipe did not disappoint. Enjoy!
| Cheesy Artichoke Cups |
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| Ingredients: |
| 24 | small wonton wrappers (3-inch squares) |
| 2 | jars (6.25 ounces each) marinated artichoke hearts |
| 1/4 | cup chopped red bell pepper |
| 1/3 | cup sliced ripe pitted olives |
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| 1/4 | cup (1 ounce) fresh grated Parmesan cheese |
| 1 | garlic clove, pressed |
| 1/2 | cup mayonnaise |
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Directions:
- Preheat oven to 350°F. Press wonton wrappers into Deluxe Mini-Muffin Pan using Mini-Tart Shaper. Drain artichoke hearts, reserving marinade for later use. Pat artichokes dry with paper towel. Chop artichokes and red pepper using Food Chopper. Slice olives using Egg Slicer Plus®. Grate cheese using Deluxe Cheese Grater. Press garlic using Garlic Press.
- Combine chopped vegetables, olives, cheese, garlic and mayonnaise in Classic Batter Bowl.
- Fill prepared muffin cups with artichoke mixture using Small Scoop (1 scoop per muffin cup). Bake 12-14 minutes. Let cool in pan 2 minutes. Carefully remove and serve warm.
Yield: 24 servings
Nutrients per serving: Calories 79, Total Fat 6 g |
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