Spinach-Artichoke Party Cups

I love cheese.  More so when its warm.  I could not say no.   

I found myself in need of an appetizer that would travel well, and could be pre-paired in advanced.   Adapted from another online recipe, these Spinach-Artichoke Party cups did the trick deliciously.

I  doubled the recipe so there was plenty for me to heat up and eat without the wonton cups.  I've made some small changes and doubled it for you here. 

       36 Small Wonton Wrappers (2½ to 3½ inches square)

• 2 Small Cans (8½ oz) Artichoke Hearts, drained and chopped                                                            1 Package (10 oz) Frozen Chopped Spinach, thawed and well drained                                                  2 Cups shredded Monterey Jack cheese
• 3/4 Cup shredded Mozzarella
• 1 1/2 Cups Grated Parmesan Cheese
• 1 Cup Mayonnaise

•  Preheat oven to 300°F. Spray mini muffin pan lightly with nonstick cooking spray. Press one wonton wrapper into each cup; spray lightly with cooking spray. Bake about 9 minutes or until light golden brown. Remove shells from muffin ban and set aside to cool. Repeat with remaining wonton wrappers.* Meanwhile, combine artichoke hearts, spinach, cheeses, mayonnaise and garlic in medium bowl; mix well.
• Fill wonton cups with spinach-artichoke mixture (about 1½ tsp). Place filled cups on baking sheet. Bake about 7 minutes or until heated through. Serve immediately.
  
  
  
  
  *The Wontons can be made in advanced and then re-heated at 300°F.