Spinach and Artichoke Fried Wontons

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Best. App. Ever.  I’ve taken the oh so popular spinach and artichoke dip, wrapped it on a wonton wrapper and deep fried it.  My pants are getting tighter just thinking about it.  I apologize if I just ruined your diet. But come on, deep fried spinach and artichoke dip…does it get any better than this? No.  It doesn’t.  Add this one to the list for your next gathering.  They won’t last long.  Everyone will love these fried spinach artichoke wontons.  The center is warm, creamy and garlicky and the outside is crispy and slightly greasy from the oil.  Greasy in a good way, that is.  So keep reading to make this classic with a deep fried spin 😉

One of the best things about these puppies, is that you can prepare them ahead of time and refrigerate them until you are ready to fry them. When the party is about to start, fry them in vegetable oil.  They taste best when they are hot from the oil. However, if it is not realistic for you to make them right before your guests come, you can always fry ahead of time and and then warm them up on a baking sheet right before your guests arrive. Line them on a baking sheet and pop them in a 300 degree oven for about 7-8 minutes.

Ingredients

• 10 ounces frozen spinach, defrosted and drained well
• 8 ounces artichoke hearts, drained and chopped
• 8 ounces cream cheese
• 1/3 cup sour cream
• 1/2 cup shredded mozzarella
• 1/2 cup grated parmigiano reggiano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Vegetable or Canola oil for frying
• 1 package wonton wrappers
• 1 egg (to make an eggwash to seal the wontons)

Instructions

1. In a bowl, combine the drained spinach, drained and chopped artichoke hearts, cream cheese, sour cream, mozzarella, grated parmigiano reggiano, onion powder, garlic powder, salt and a pepper. Mix until all ingredients are combined.
2. Mix one egg.
3. Using your finger, rub the edges of the wontons with the egg wash. Fill each wonton with a teaspoon of the spinach artichoke mixture. Put on one half of the wonton. Line the edges with egg wash. Gently fold the other half over. Press at the seams to seal. Repeat until all wontons are full. Line the wontons on a baking sheet. It is ok if you need to overlap them.
4. ..........................................

for full recipes please see : www.mangiamichelle.com

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