Braise the Roof

Artichoke Dip Wontons

February 26, 2013 at 6:10 pm 10 comments

You guys, I have been kind of bad.

And no, not because I’ve been a total delinquent with my posting.

Although, I 100% admit guilt to that as well. (Whoops)

What I really feel the need to confess to you about at this particular moment in time is the fact that I have been feeling an intense desire of late to a) add cheese and cream to things, b) fry things, c) do both, or d) C ALWAYS WINS.

If I’m being honest (which one should strive to be whilst confessing to one’s online friends), I’m not really sorry about this development.  I mean, look.  I eat my kale for lunch pretty much every work day.  Ask my friend, Alison. I eat a LOT of kale.

So, it shouldn’t really surprise anyone that come Saturday afternoon I’d rather be dodging oil splatters than measuring out salad dressing.

And last weekend, that’s exactly what I did. (with Alison, naturally…I’m starting to think she’s trying to get me off of my kale binge)

Friends, I bring you the glory that is:

ARTICHOKE DIP STUFFED+FRIED WONTONS

I apologize in advance for the portion size recommendation. You can go ahead and read that as “serves one” if you’d like.

Artichoke Dip Wontons
serves 6

1 can artichoke hearts in water, chopped
1 8-oz block of reduced-fat cream cheese (or full-fat, I’m not judging), softened
1/4 cup grated parmesan
2 oz (about 1/3 cup) freshly shredded cheddar cheese
2 scallions, finely chopped
1/2-1 T fresh lemon juice
1/4 t red pepper flakes
salt+pepper, to taste
24 wonton wrappers (found in the produce aisle by the meat-free products in my store)
small bowl of water
3/4-1 cup light oil (like vegetable or canola)

1. In a mixing bowl, combine all ingredients through salt+pepper and mix well.
2. Create a work space on a clean, dry surface and lay 4 wonton wrappers on it. Place about 1/2-1 tablespoon of artichoke mixture on each wonton.
3. Using your finger, wet two sides of each wonton with water and fold over other sides, creating a triangle.  Make sure sides are well sealed.  Do not over-stuff the wontons, otherwise the filling will ooze out and burn in the oil later on.
4. Repeat until all wontons are formed (there will be extra dip…you’re welcome, you can eat that later).
5. Heat oil in a large skillet over medium heat until it begins to ripple.
6. With a spatula or spider, carefully add wontons to hot oil in small batches (don’t overcrowd the pan or else your wontons will end up too greasy) and fry for 1-2 minutes per side, until golden brown.
7. Remove to a paper towel-lined tray and lightly salt.  Cool for a few minutes and serve hot!

These would make excellent party appetizers.

Or you know…excellent party of 2 appetizers, as was the case on Saturday.

Like I said, that serving size up there is just a loose suggestion, you just go ahead and do what your heart tells you is good and right.

And to me, eating 10 was good and right.

Enjoy!

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