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Cheesy Artichoke Flowers

by Linda Carpenter
Alpenhorn Bed & Breakfast, Big Bear Lake, California

Makes 24 individual mini-cups

24 small wonton wrappers
1 can (13.75 oz.) artichoke hearts, drained
1 can (3.8 oz.) sliced ripe pitted olives
1/4 c. chopped red bell pepper
1/4 c. grated Parmesan cheese
1/4 c. shredded mozzarella cheese
1/2 c. mayonnaise
1 clove garlic, pressed

Preheat oven to 350 degrees. Press wonton wrappers into lightly sprayed mini-muffin pan. Chop drained artichokes and red peppers. Combine chopped vegetables, olives, cheeses, garlic and mayonnaise. Fill prepared muffin cups with artichoke mixture using small scoop (1 scoop per muffin cup).

Bake 12-14 minutes. Let cool in pan 2 minutes. Carefully remove and serve warm.

Note: This information was accurate when it was published. Please be sure to confirm all rates and details directly with the businesses in question before making your plans.

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