Spinach Artichoke Wontons - cooking recipe

Ingredients

1/2 tablespoon olive oil
1/4 cup onion, finely chopped
1/4 cup shallot, minced
1 garlic clove, minced
4 ounces cream cheese, softened
1/4 cup mayonnaise
7 ounces quartered artichoke hearts in brine (1/2 of a 14 oz can)
1/8 teaspoon ground cayenne pepper
5 ounces frozen chopped spinach, thawed and squeezed dry (1/2 of a 10 oz box)
1/4 cup grated asiago cheese
salt
24 wonton wrappers
water
cooking spray

Preparation

Preheat oven to 375F and place rack in upper third of oven.
Heat oil in a skillet over medium heat, add onion and shallots, sauteing for about 4 minutes or until softened.
Add garlic and saute for 30 seconds, then remove mixture from heat to a bowl, set aside.
In a food processor, process cream cheese, mayonnaise, artichoke hearts and cayenne until smooth.
Put cream cheese mixture in a medium bowl, and add onion mix, spinach, and asiago, mixing well to combine.
Taste and add salt if needed. Mine didn't need any with the brined artichokes and the cheese.
Lay out 24 wonton wrappers on counter and place about 1 heaping teaspoon of mixture on each wonton.
Wet edges of wontons with water, fold in half to make triangles, pressing edges together so they stick.
Place on a baking sheet lightly sprayed with cooking spray and bake for 10 minutes, until bottoms and edges are beginning to brown, turn over and continue to bake for about 4 more minutes or until both sides are crisped and slightly browned.
Serve right out of the oven.