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SPINACH ARTICHOKE WONTONS

Spinach Artichoke Wontons

These spinach artichoke wontons are filled with a mixture of cream cheese, artichokes, spinach and grated cheese, then wrapped up and deep fried to golden brown perfection. An unexpected party appetizer that’s a unique take on the traditional spinach artichoke dip. Course Appetizer Cuisine American Keyword spinach artichoke wontons Prep Time 30 minutes Cook Time 20 minutes Chilling Time 30 minutes Total Time 50 minutes Servings 8 Calories 188kcal Author Dinner at the Zoo.

INGREDIENTS

6 ounces cream cheese softened

1/2 box frozen spinach thawed and excess water squeezed out

1/2 cup marinated artichoke hearts finely chopped

1/2 cup shredded mozzarella cheese

1/4 cup shredded parmesan cheese

salt and pepper to taste

24 wonton wrappers

1 egg beaten

oil for frying

1/2 cup diced tomatoes seeded

1 tablespoon chopped parsley

INSTRUCTIONS

Place the cream cheese, spinach, artichoke hearts, mozzarella cheese, parmesan cheese, salt and pepper in a bowl. Still until well blended. Cover and refrigerate for 30 minutes.

Place a wonton wrapper on a flat surface and drop 1 1/2 teaspoons of the cream cheese mixture into the center. Brush the edges of the wonton with the egg.

Bring 2 opposite corners together in the middle of the wonton and pinch. Repeat with the other 2 corners and pinch to form a package shape. Repeat with the remaining wontons and cream cheese until all are filled.

Heat 4 inches of oil in a deep pan to 350 degrees F.

Fry 5-6 wontons at a time, turning them as needed to make sure they brown evenly. This process should take about 3-5 minutes. Drain the cooked wontons on paper towels and repeat the frying process with remaining wontons. In a small bowl, combine the tomatoes, parsley with a pinch of salt.

Serve the wontons immediately, with the tomato mixture spooned over the top or served on the side.

NUTRITION Calories: 188kcal | Carbohydrates: 16g | Protein: 6g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 51mg | Sodium: 310mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 51.7% | Vitamin C: 6.1% | Calcium: 10% | Iron: 8.5%

Recipe : Chef Sarafat Ali

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