Bite-sized servings of artichoke dip served in won ton cups.
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32 (3 1/4-inch square) won ton wrappers
1 cup shredded Cheddar cheese
1 (8-ounce) package cream cheese, softened
1/4 to 1/2 teaspoon ground red pepper
1 tablespoon Dijon-style mustard
1/4 cup chopped red bell pepper
1 (14-ounce) can artichoke hearts, drained, chopped
Fresh parsley sprigs, if desired
Heat oven to 350°F. Spray 32 miniature muffin cups with no-stick cooking spray.
Gently press won ton wrappers into each muffin cup, allowing ends to extend above cups. Spray edges of wrappers with no-stick cooking spray. Set aside.
Combine cheese, cream cheese, ground red pepper and mustard in medium bowl; mix well. Stir in bell pepper and artichoke hearts. Spoon about 1 tablespoon cheese mixture into each cup.
Bake 18-20 minutes or until cheese mixture is set and edges of wrappers are lightly browned. Garnish with parsley, if desired. Serve warm.