Spinach and Artichoke Wonton Cups (Print Version)

# Ingredients:

01 - 12 wonton wrappers.
02 - 1/2 cup frozen spinach, thawed and drained.
03 - 1/2 cup canned artichoke hearts, chopped.
04 - 1/4 cup cream cheese, softened.
05 - 1/4 cup sour cream.
06 - 1/4 cup grated Parmesan cheese.
07 - 1/4 cup shredded mozzarella cheese.
08 - 1 clove garlic, minced.
09 - Salt and pepper to taste.

# Instructions:

01 - Heat oven to 350°F and grease a mini muffin tin.
02 - Push wonton wrappers into muffin tin holes to make cups.
03 - Mix all filling ingredients in a bowl until well combined.
04 - Put about a spoonful of filling in each wonton cup.
05 - Cook 12-15 minutes until edges turn golden.
06 - Let cool a few minutes and serve while warm.

# Notes:

01 - Keep leftovers in fridge up to 3 days.
02 - Can make filling day before.
03 - Try using Greek yogurt instead of sour cream.

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