Reviewed: Nov. 21, 2009

I was looking for a good vegetarian option for finger foods. I followed the recipe exactly as stated. The wontons were crisp, but there was way too much mixture. They were very large bites with too much filling in each. After cooking these I didn't like them enough to serve them, so I scraped out the filling and set aside. Reheated to serve with crackers, much better solution.

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Reviewer:

Henrygirls

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2009

The artichoke mixture was really tasty, but for some reason my wonton cups didn't crisp right. I definately suggest greasing both sides because I feel that is what makes them cook up crispy. If the wonton cups would have been crispy it would have been perfect!

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Chelsea

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Reviewed: May 7, 2008

These were okay. I took them to a party. They seemed a little greasy to me.

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KATHICOOKS

Cooking Level: Expert

Home Town: Braintree, Massachusetts, USA

Living In: Madison, Alabama, USA

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Reviewed: Dec. 16, 2007

I have to give these a "2". I was hoping they would be really good but only a few were tried during my recent party and the rest were thrown out at the end of the evening. It was easy to see why - the wonton cups had a very floury taste to them, and although they were crisp and brown the cheese in the artichoke filling wasn't melted at all. I had some filling leftover that I heated up the next day and used as dip and it was quite nice, but in the wonton cups it didn't work at all.

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AMBERLE3

Cooking Level: Intermediate

Home Town: Winnipeg, Manitoba, Canada

Living In: Edmonton, Alberta, Canada

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Reviewed: Oct. 31, 2007

I thought this was very tasty and I'll definately make this again. I didn't have a mini muffin pan so I used the regular size that you'd use for cupcakes. It worked just fine and they still looked very elegant. I also added chopped spinach ( found in the freezer section-make sure you thaw and squeeze out all liquid) to my second batch. These went much faster than the plain ones. I also skipped the cooking spray. The wontons I buy have a light flour coating on one side that I place on the pan side. I haven't had a problem with them sticking yet. This is a quick and simple recipe that is a nice change from the usual chips and dip. It's a keeper!!

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Reviewer:

SheilaR-N

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Reviewed: Jun. 3, 2007

These wontons were really tasty. I ended up putting the artichokes in my food chopper to avoid large clumps of artichokes. I had a hard time keeping my wonton wrappers from collapsing in my muffin tins, so having smaller clumps really helped with fitting the mixture in. I also added a packaged of frozen chopped spinach which made them even better! If i make this again, i will use nonfat cheese and mayo. It is very heavy, but very tasty.

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Reviewer:

xezandria

Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA

Living In: Oviedo, Florida, USA

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Reviewed: May 20, 2007

The filing was a tad greasy for the wontons, so next time I will follow the advice of the other reviewers and use some lighter alternatives. The wontons are a great idea a friend of mine has been doing for years. I never liked the dark brown pointed edges. I used an average round cookie cutter (3" maybe?) on the wontons and they were the PERFECT size to fit into the mini-muffin pans. They looked gorgeous...

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Reviewer:

Laura Jean

Cooking Level: Expert

Living In: San Diego, California, USA

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Reviewed: May 8, 2007

I tested this recipe for a bridal shower and we will definitely be using it for the party. I followed another reviewer's suggestion and used 1/2 light mayo and 1/2 cream cheese. I also trimmed the square wonton wrappers about 1/2" on two sides to make smaller cups.

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firefly443

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Reviewed: Apr. 9, 2007

This recipe is wonderful! My only change is to take the amount of mayo and halve it, substituting plain yogurt for the other half. A little healthier and nobody can taste the difference. My wonton wrappers took a little longer to brown than directions stated. The cups are gooey and delicious! Thanks!

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Reviewer:

MARIGOLD1199

Cooking Level: Intermediate

Living In: Morrison, Colorado, USA

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Reviewed: Feb. 17, 2007

Very easy and looks fancy!

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Reviewer:

Sarah Ann

Cooking Level: Intermediate

Home Town: Staunton, Illinois, USA

Living In: Highland, Illinois, USA

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Reviewed: Feb. 6, 2007

These were great. I filled up my small muffin tins hours before the party and baked and served at the party and they were hugely successful. The filling could also make a great hot artichoke dip.

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TEAMDUNLAP

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Reviewed: Feb. 4, 2007

Very good. Went over well at my party. I will make these again but substitute half of the mayo with cream cheese. I also added a pinch of red pepper flakes. Very easy to make. They reheat well and still taste great the next day!!

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Reviewer:

Gina

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 2, 2007

A great recipe... There were no leftovers!

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Reviewer:

Lacey

Cooking Level: Intermediate

Living In: Springfield, Illinois, USA

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Reviewed: Dec. 17, 2006

This recipe is quick and easy and great tasting. I made a double batch the first time and took to a party. There were no leftovers. The filling itself would be great place in a baking dish and heat and use as a dip with crackers or on toast. I'll definitely keep this one and use it again.

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