- 36 wonton wrappers
- 1 (8 ounce) package reduced fat cream cheese
- 1 cup shredded reduced-fat Cheddar cheese
- 1 tablespoon Dijon mustard
- 1/4 teaspoon cayenne pepper
- 1 (14 ounce) can water packed artichoke hearts, drained and chopped
- 1/4 cup chopped sweet red pepper
- Fresh dill or tarragon sprigs (optional)
- Gently press wonton wrappers into miniature muffins cups coated with nonstick cooking spray, allowing edges to extend above cups. Spritz edges with nonstick cooking spray. In a mixing bowl, combine the cream cheese, cheddar cheese, mustard and cayenne until blended. Stir in artichokes and red pepper; mix well. Spoon into wonton cups.
- Bake at 350 degrees F for 18-20 minutes or until cheese mixture is set and wontons are lightly browned. Garnish with dill or tarragon if desired.