Spinach Artichoke Wontons are a delicious and crispy appetizer. A delectable blend of flavors and textures is created when the crispy wonton wrapper encases the creamy spinach and artichoke filling.

Ingredients: 1 cup fresh spinach, finely chopped. 1/2 cup canned artichoke hearts, chopped. 1/2 cup cream cheese. 1/4 cup grated Parmesan cheese. 1/4 cup shredded mozzarella cheese. 1 clove garlic, minced. Salt and pepper to taste. 20 wonton wrappers. Vegetable oil for frying.

Instructions: Add chopped artichoke hearts, chopped spinach, cream cheese, Parmesan cheese, mozzarella cheese, minced garlic, salt, and pepper to a bowl. In the center of each wonton wrapper, place a spoonful of the spinach artichoke mixture. Forming a triangle with the filling inside, fold the wonton wrapper over it and press the edges to seal. In a deep skillet or pot over medium-high heat, heat the vegetable oil to approximately 350F 175C. Gently drop the wontons into the heated oil and cook for two to three minutes on each side, or until golden brown. Take out and place on paper towels to drain the fried wontons. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 10 minutes

Creamy and flavorful Instant Pot Spinach and Artichoke Dip, perfect for parties or gatherings. The pressure cooking process ensures a quick and easy preparation.

Ingredients: 1 cup frozen chopped spinach, thawed and drained. 1 can 14 oz artichoke hearts, drained and chopped. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup mayonnaise. 1/2 cup sour cream. 1 teaspoon minced garlic. 1/2 teaspoon onion powder. 1/4 teaspoon black pepper. 1/4 teaspoon salt. 1/4 teaspoon red pepper flakes optional.

Instructions: In a mixing bowl, combine spinach, artichoke hearts, mozzarella, Parmesan, mayonnaise, sour cream, garlic, onion powder, black pepper, salt, and red pepper flakes if using. Mix well. Transfer the mixture to the Instant Pot. Secure the lid and set the Instant Pot to 'Manual' mode for 5 minutes at high pressure. Once the cooking is complete, do a quick pressure release and carefully open the lid. Stir the dip and let it cool for a few minutes before serving. Serve the spinach and artichoke dip with tortilla chips or sliced baguette.

Prep Time: 10 minutes

Cook Time: 5 minutes

Creamy and flavorful Instant Pot Spinach and Artichoke Dip, perfect for parties or gatherings. The pressure cooking process ensures a quick and easy preparation.

Ingredients: 1 cup frozen chopped spinach, thawed and drained. 1 can 14 oz artichoke hearts, drained and chopped. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup mayonnaise. 1/2 cup sour cream. 1 teaspoon minced garlic. 1/2 teaspoon onion powder. 1/4 teaspoon black pepper. 1/4 teaspoon salt. 1/4 teaspoon red pepper flakes optional.

Instructions: In a mixing bowl, combine spinach, artichoke hearts, mozzarella, Parmesan, mayonnaise, sour cream, garlic, onion powder, black pepper, salt, and red pepper flakes if using. Mix well. Transfer the mixture to the Instant Pot. Secure the lid and set the Instant Pot to 'Manual' mode for 5 minutes at high pressure. Once the cooking is complete, do a quick pressure release and carefully open the lid. Stir the dip and let it cool for a few minutes before serving. Serve the spinach and artichoke dip with tortilla chips or sliced baguette.

Prep Time: 10 minutes

Cook Time: 5 minutes

Creamy and flavorful Instant Pot Spinach and Artichoke Dip, perfect for parties or gatherings. The pressure cooking process ensures a quick and easy preparation.

Ingredients: 1 cup frozen chopped spinach, thawed and drained. 1 can 14 oz artichoke hearts, drained and chopped. 1 cup shredded mozzarella cheese. 1/2 cup grated Parmesan cheese. 1/2 cup mayonnaise. 1/2 cup sour cream. 1 teaspoon minced garlic. 1/2 teaspoon onion powder. 1/4 teaspoon black pepper. 1/4 teaspoon salt. 1/4 teaspoon red pepper flakes optional.

Instructions: In a mixing bowl, combine spinach, artichoke hearts, mozzarella, Parmesan, mayonnaise, sour cream, garlic, onion powder, black pepper, salt, and red pepper flakes if using. Mix well. Transfer the mixture to the Instant Pot. Secure the lid and set the Instant Pot to 'Manual' mode for 5 minutes at high pressure. Once the cooking is complete, do a quick pressure release and carefully open the lid. Stir the dip and let it cool for a few minutes before serving. Serve the spinach and artichoke dip with tortilla chips or sliced baguette.

Prep Time: 10 minutes

Cook Time: 5 minutes