Name: Artichoke Won Ton Bites
Yield: 48
Ingredients: 1 Tablespoon Challenge Butter, melted; 48 won ton wrappers (3¼-inch square or round); 1 (8 ounce) package Challenge Cream Cheese; 1 teaspoon prepared spicy brown mustard; ¼ teaspoon ground red pepper; 1 cup (4 oz.) shredded Parmesan cheese; 1 can (14 oz.) artichoke hearts, drained and chopped (about ¼-inch); ¼ cup + 1 Tbsp chopped (⅛-inch) red bell pepper; 1 Tbsp + ½ Tbsp chopped (⅛-inch) chives

Servings

Level

Easy

Ingredients

1 Tablespoon Challenge Butter, melted
48 won ton wrappers (3¼-inch square or round)
1 (8 ounce) package Challenge Cream Cheese
1 teaspoon prepared spicy brown mustard
¼ teaspoon ground red pepper
1 cup (4 oz.) shredded Parmesan cheese
1 can (14 oz.) artichoke hearts, drained and chopped (about ¼-inch)
¼ cup + 1 Tbsp chopped (⅛-inch) red bell pepper
1 Tbsp + ½ Tbsp chopped (⅛-inch) chives

Directions

1
Preheat oven to 350°F.
2
Lightly brush 48 mini muffin cups (1½-inch diameter) with butter. Press one wonton wrapper into each cup; wrappers will extend beyond the top of the cups.
3
Thoroughly combine cream cheese, mustard and ground red pepper.
4
Stir in Parmesan cheese, ¼ cup chopped bell pepper and chopped artichoke hearts and chives.
5
Fill cups with this mixture. (A small cookie scoop works well for this.) Sprinkle remaining chopped red pepper and chives over top of filling.
6
Bake 10 to 12 minutes or until cheese mixture is set and edges of wrapper are slightly browned.

!
Don’t use flexible silicon muffin cups - they seem to retain moisture and the bottoms of the tarts are slightly soggy; buttering them makes the problem even worse. We recommend both a non stick pan and a regular tin; and lightly buttering both types as in directions.