| | Directions | | 1. Preheat oven to 350°F. Coat a 16-hole miniature muffin pan with cooking spray. 2. Gently press 1 wonton wrapper into each muffin hole, allowing ends to extend above cups. Coat edges of wrappers with cooking spray and set aside. 3. Combine cheeses, cayenne pepper and mustard in a medium bowl: mix well. Stir in red pepper and artichoke hearts: spoon about 1 teaspoon of cheese mixture into each muffin cup. 4. Bake until cheese mixture is set and edges of wrappers are lightly browned, about 15 minutes. Garnish with parsley and serve. |
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| Ingredients | | - |  | 6 servings cooking spray, or enough to coat pan and wonton wrappers |
| - | | 16 pieces wonton skins, also known as wrappers (3 1/4 x 3 1/4 inch) |
| - | | 1/4 cup low-fat shredded Cheddar cheese (I use 2% Mexican) |
| - | | 4 ounces fat-free cream cheese, softened |
| - | | 1/4 teaspoon cayenne pepper |
| - | | 1/2 tablespoon Dijon mustard |
| - | | 2 tablespoons sweet red pepper, chopped |
| - | | 7 ounces canned artichoke hearts, without oil, drained and chopped |
| - | | 1/4 cup parsley, fresh sprigs |
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