These holiday appetizers come from Lois Heath who loves to hold an Open House to celebrate the holidays and showoff her remodeled kitchen by Marrokal Design & Remodeling.
They’re simple to make and too good not to! Enjoy them with a festive unique pomegranate cocktail, recipe here.
Spinach Artichoke Wonton Cups
Makes 24 servings
1 (13 3/4 ounce can) of artichoke hearts, drained and roughly chopped
1/2 cup sour cream
4 ounces of cream cheese, room temperature
1/4 cup freshly grated parmesan cheese
24 wonton cups (you can find wonton wrappers in the refrigerated section of your local grocery store)
How to make it
Preheat oven to 350 degrees Fahrenheit and press 24 wonton cups into each muffin cup in a mini-muffin tin.
In a large bowl, mix together artichoke hearts, sour cream, cream cheese, and parmesan cheese.
Using a tablespoon, divide the filling into the wonton cups.
Bake for 20 minutes, or until wonton cups are slightly golden brown and filling is warmed through.
Get a variety of styles of olives from cans or the grocery olive bar. Pitted ones work the best. Mix the varieties, spread the olives in one layer on baking sheets with substantial edges or in a large baking dish. Lightly drizzle the olives with extra virgin olive oil and place into a 350-degree oven to roast. After 5 minutes, stir the olives and sprinkle very lightly with granulated garlic. Continue roasting for another 5 minutes–stirring and checking occasionally. With a slotted spatula, lift the olives out and place into a serving bowl. If you have un-pitted olives, be sure to have a place for the discarded pits.
Want a festive and pretty holiday cocktail to celebrate the New Year? Click here to get our pomegranate cocktail delight.