Wonton Spinach Cups (Print Version)

# Ingredients:

01 - 12 wrappers for wontons.
02 - 1/2 cup spinach from frozen, drained and thawed.
03 - 1/2 cup chopped artichoke hearts from a can.
04 - 1/4 cup softened cream cheese.
05 - 1/4 cup sour cream.
06 - 1/4 cup Parmesan, grated.
07 - 1/4 cup mozzarella, shredded.
08 - 1 minced clove of garlic.
09 - Season with salt and pepper as needed.

# Instructions:

01 - Preheat oven to 350°F and lightly coat a mini muffin pan with oil or butter.
02 - Fit wonton wrappers snugly into the pan's slots to form little cups.
03 - Stir together all the ingredients for the filling in a mixing bowl until smooth.
04 - Add a spoonful of the mixture into each wonton shell.
05 - Bake for 12 to 15 minutes, or until the edges of the wontons are crispy and golden.
06 - Allow to cool slightly for a few minutes, then dig in while still warm.

# Notes:

01 - Store leftovers in the fridge for up to three days.
02 - You can prepare the filling a day ahead.
03 - Swap sour cream for Greek yogurt if you'd like.

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