Tiny Spicy Spinach Artichoke Bundles

1. 1

   In a coffee mug, mix the water and corn starch together and set aside with a pastry brush.

2. 2

   In a medium-sized mixing bowl, combine the artichokes, spinach, cream cheese, jack cheese, shredded parmesan, mayonnaise, black pepper, cayenne and garlic, if using.

3. 3

   Have ready a clean, dry cutting board or cookie sheet to lay the filled bundles on, then lay one won ton wrapper at a time in front of you and lightly brush about 1 inch of the corn starch water mixture around the edge.

4. 4

   Drop 1 teaspoon of filling in the center and fold like a little triangle, then flop the tips over to make a 1/2 stop sign look, or do the easy thing and follow the folding directions for won tons on the back of almost every package!

5. 5

   When you are finished filling the little bundles, heat about 1/2 inch of canola oil in a medium-sized frying pan.

6. 6

   The pan is ready when a little speck of won ton wrapper sizzles and quickly rises when dropped in.

7. 7

   Fry about 10 bundles at a time, flipping with tongs when the first side is golden brown.

8. 8

   When the other side is finished browning, transfer them to a paper-towel-lined platter and sprinkle with powdered parmesan.

9. 9

   Serve.

10. 10

    Note: the filling keeps in the fridge for a couple days and is also great for stuffing mushrooms or spread on little squares of toast and broiled.

11. 11

    For a non-vegetarian version, you can add crumbled pepper bacon to the filling.

* Per serving · 4 servings · Values may vary.