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Wonton Cups with Cream Cheese and Chutney

When the usual hors d'oeuvres get boring, try these easy wonton cups for a change of pace.

Source: Everyday Food, April 2006
Total Time Prep Yield

Ingredients

Directions

Cook's Notes

For crispy wonton cups, use a dark-colored mini-muffin pan, which will help brown them faster and more evenly than a light-colored pan would. Store cups in an airtight container up to 2 weeks; freeze up to 2 months. Wonton cups may also be filled with guacamole, chicken salad, sun-dried tomatoes and goat cheese, or pesto and ricotta cheese.

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169
  • jen 2012
    10 DEC, 2012
    This is an easy and good recipe. I thought it was weird that it is for only 12 appetizers. I think most people will end up doubling it.
    Reply
  • MS10875571
    1 JUN, 2010
    VERY simple...tastes good and is different from the usual appetizers.....looks sweet...easy to eat...not too messy....mustard seemed a bit over powering.....will try it next time using no dijon mustard at all..then adding a little if needed....definitely needs the crunch of the walnut and color of the chives.....husband even liked it.....cups can be prepared and frozen...mixture is easily and quickly piped in using a squeeze bottle with a wide nozzle opening..
    Reply

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