Bacon & Cheese Wontons
An easy to make appetizer or snack that is perfectly crispy and savory. Each creamy bite of filling has the perfect amount of creamy cheese and crisp bacon. This crowd-pleasing appetizer takes just minutes to make!
Servings: 24 cups
- cooking spray
- 12 ounces wonton wrappers 48-count per package
- 8 ounces Hood Sour Cream
- 8 ounces cream cheese softened
- 1 tbsp. Worcestershire sauce
- 2 cloves garlic
- 1/4 tsp. black pepper
- 1/4 tsp. onion powder
- 4 tbsps. green onion diced, *reserve 2 tablespoons for topping.
- 2 ounces cheddar cheese grated
- 3 ounces bacon cooked until crisp. *reserve 2 tablespoons for topping.
Cook bacon until crisp. Once cooled, crush bacon using clean hands until you make tiny pieces. Reserve 1-2 tablespoons for garnish.
Preheat oven to 350 degrees Fahrenheit.
Line muffin tin with doubled wonton wrapper. Overlap them to create a thicker, even shell. See images above.
In a medium-sized bowl, add cream cheese, spices, half the green onion, 2 ounces of grated cheddar, Hood Sour Cream, and Worcestershire sauce.
Mix all ingredients until combined.
Fill wonton wrappers with 1 tablespoon of filling and then grate the remaining cheese over them.
Bake cups for ten minutes. Cheese will melt and cups will have deep golden-brown edges.
Garnish cups with remaining bacon and green onion before serving.
Nutritional information may vary and is meant to be a guide.
Store remaining cups in an air-tight container in the fridge. These last about 2 days in the fridge. To reheat, place cups on a baking sheet in a preheated (350 degree Fahrenheit oven) and bake for 2-3 minutes or until warm and crisp.
Serving: 1cup | Calories: 135cal | Carbohydrates: 9g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 22mg | Sodium: 145mg | Potassium: 52mg | Fiber: 1g | Sugar: 1g | Vitamin A: 234IU | Vitamin C: 1mg | Calcium: 46mg | Iron: 1mg