Snake Bite Spicy Spinach and Artichoke Cups

Prep: 10 minutes

Cook: 7-8 minutes for won ton cups, and then 6–8 minutes after adding spinach & artichoke dip

Serves: 35–40

Prep Time 10 mins

Cook Time 8 mins

Course Appetizer

Cuisine Chicken & Poultry

Servings 40

35-40 won ton wrappers
1 package (8 oz) cream cheese, softened
1 package (10 oz) frozen chopped spinach, thawed and drained (squeeze as much liquid out as possible)
1 can artichoke hearts in water, drained and chopped
1 cup shredded Monterey Jack cheese
1/2 cup mayonnaise
1 clove of garlic, minced
1/4 teaspoon fresh ground black pepper
1/4 teaspoon salt
1/2 to 1 teaspoon Snake Bite or Venom Datil Pepper Hot Sauce, depending on the heat level you want

Preheat oven to 350 degrees F.
Lightly spray mini muffin tins with cooking spray.
Gently place one won ton wrapper in each muffin cup.
Bake 7–8 minutes until light golden brown.
Let cool and gently remove from the muffin tins.
Repeat with the remaining won ton wrappers until all are baked.
(At this point, the won ton cups can be stored in an airtight container for a few days if you want to make these ahead of time.)
Mix cream cheese, spinach, artichokes, shredded cheese, mayonnaise, garlic, salt, pepper and Old St Augustine Snake Bite orVenom Datil Pepper Hot Sauce in mixing bowl.
With a small spoon, fill each cup with the spinach and artichoke mixture.
Place filled won ton cups on a baking pan and bake for 6–8 minutes, until filling is heated through. (Note: These do not heat well in the microwave.)

Serve immediately.

Any leftover spinach and artichoke mixture can be put into a small ovenproof dish and baked until hot and bubbly. Serve with chips or crackers.