Artichoke Wonton Bites

Colorful and flavorful bites of chopped artichoke hearts, bell pepper, and chives mixed with cream cheese and Parmesan cheese elegantly served inside a crisp wonton wrapper. Bakes in 12-15 minutes.








  • 1 Tablespoon Challenge Butter, melted
  • 48 wonton wrappers (3¼-inch square or round)
  • 8 ounces cream cheese
  • 1 teaspoon prepared spicy brown mustard
  • ¼ teaspoon ground red pepper
  • 1 cup (4 ounce) shredded Parmesan cheese
  • 1 can (14-ounce) artichoke hearts, drained and chopped (about ¼-inch)
  • ¼ cup + 1 Tbsp chopped (⅛-inch) red bell pepper
  • 1 Tbsp + ½ Tbsp chopped (⅛-inch) chives


  • 1

    Preheat oven to 350°F.

  • 2

    Lightly brush 48 mini muffin cups (1½-inch diameter) with butter. Press one wonton wrapper into each cup; wrappers will extend beyond the top of the cups.

  • 3

    Thoroughly combine cream cheese, mustard and ground red pepper.

  • 4

    Stir in Parmesan cheese, ¼ cup chopped bell pepper and chopped artichoke hearts and chives.

  • 5

    Fill cups with this mixture. (A small cookie scoop works well for this.) Sprinkle remaining chopped red pepper and chives over top of filling.

  • 6

    Bake 10 to 12 minutes or until cheese mixture is set and edges of wrapper are slightly browned.


  • !

    Don’t use flexible silicon muffin cups – they seem to retain moisture and the bottoms of the tarts are slightly soggy; buttering them makes the problem even worse. We recommend both a non stick pan and a regular tin; and lightly buttering both types as in directions.

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