Artichoke Dip Bites
1 pkg cream cheese (8 oz)
1 cup mayo
1/2 cup shredded parmesan cheese
1/2 cup shredded mozzerella cheese
1 can artichoke hearts, chopped
1 tbsp Basil
1 tbsp parsley
2 cloves garlic, minced
Preheat oven to 350 degrees F. Lightly coat mini-muffin tins with cooking spray.
Mix cream cheese, artichokes, cheeses, mayo, garlic, basil, and parsley in a medium sized bowl.
Line prepared mini-muffin pan with wonton wrappers, lightly pressing into place to form a cup. Using a small spoon, fill each cup with mixture almost to the top.
Bake for 8-10 minutes, until edges are browned and crisp and the filling is hot and melty. Let cool for about 5 minutes before serving.