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Won Ton Cups With Whipped Cheese And Roasted Pepper
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- #48252
serves/makes:
ready in:
30-60 minutes
30-60 minutes
1 review
ingredients
olive oil cooking spray
36 small won ton wrappers (roughly 2 inches square)
1 cup cream cheese (softened slightly)
1/2 cup sour cream
1 tablespoon finely minced fresh chives
1/2 teaspoon hot pepper sauce (or more to taste)
1 pinch salt
1 pinch freshly ground black pepper
2 roasted red peppers, jarred, packed in vinegar
36 capers, drained
1 scallion, sliced into thin rounds
directions
Preheat oven to 400 degrees F.
Lightly spray mini-muffin tins with olive oil. Press one won ton wrapper into each muffin cup. Spray again with olive oil, being sure to lightly mist the edges of each won ton. Bake until edges just begin to lightly brown, about 4 minutes.
Gently remove won tons from muffin tin. They should be quite firm and will not lose their shape. Set aside to cool, about 5 minutes. Repeat in batches as necessary until all won tons are baked and cooled.
While won tons bake, whisk together (preferably with an electric mixer) cream cheese, sour cream, chives, hot pepper sauce, salt and pepper. Mixture should be light and fluffy.
Spoon mixture into a medium Ziploc plastic bag. Try to get as much cheese as possible into one corner of the bag. Press out any air and zip closed. Set aside.
Slice red pepper into thin strips (1 per won ton cup) about 1 to 2 inches long.
Arrange won ton cups on a single surface. Set a strip of red pepper into each cup, arranging it so one end comes up side of cup and dangles over a bit.
Use scissors to cut a 1/4-inch triangle from corner of plastic bag of cheese. Hold bag with two hands and apply slow, even pressure. Cheese should come out in a thick, smooth stream.
Pipe about 1/2 tablespoon of cheese into each cup.
Top each cup with 1 caper and several slices of scallion. Won ton cups can be refrigerated, uncovered, for up to 30 minutes before serving.
Allow 4 cups per person.
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nutrition data
Nutritional data has not been calculated yet.
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reviews & comments
February 10, 2012
We tried this at one of our recipe testing events. Overall it got rave reviews. One comment was that it was like chips and dip without the mess. One note, the directions say to put the strip of red bell pepper in the wonton cup first having it hang over the edge, then top with cheese. That just seemed kind of clumsy to me so we actually just diced the roasted peppers and added them on top with the capers and scallion. Our photo is taken before we added the toppings. You can make the wonton cups ahead of time which is one aspect we liked since this was a large event we were hosting.