I love appetizer type food. I love to prepare it, serve it and eat it. There are just so many amazing appetizer recipes to create and just as many gorgeous ways to present it and serve it. Especially around the holidays with all the beautiful decorations and cozy ambiance. These Triple Cheese Shrimp Dip Wontons are easy and amazingly delicious. You can prepare the filling ahead of time and be ready to stuff those babies just before your guests arrive. Pop them in the oven for about fifteen minutes and greet all of your hungry friends and family with a hot delectable hors d’oeuvre that will knock their socks off.
Have you tried any of my other appetizers? Crab Rangoon Egg Rolls, Quick and Creamy Crab Stuffed Mushrooms and Pepper Jack Chicken Cream Cheese Wontons are just a few family and friend favorites. We absolutely love these Cranberry Meatballs from my blogging friend Dinner at the Zoo
These tasty Triple Cheese Shrimp Dip Wontons combine shrimp, cream cheese, Swiss cheese, Parmesan cheese and garlic baked into a crispy wonton. The end result is pure heaven.
So if you love to entertain, love to cook, or maybe just love amazing appetizers than these are a must make. Put the ingredients on your shopping list today along with a nice bottle of Sauvignon Blanc. Treat yourself and your loved ones to a special treat! You have been working extraordinarily hard and you deserve it.
Triple Cheese Shrimp Dip Wontons
Ingredients
- 18 wonton skins
- 2 1/2 tablespoons butter melted
- 1 box (8 ounce) cream cheese
- 1/2 cup freshly grated Parmesan cheese
- 1 cup grated Swiss cheese
- 1 tablespoon Worcestershire sauce
- 2 tablespoons mayo
- 2 cloves garlic minced
- 1 lb cooked shrimp shelled deveined and chopped
- 1/2 cup sliced green onions (reserve 2 tablespoons for top)
Instructions
- Preheat oven to 350 degrees.
- Using pastry brush lightly coat 18 holes of standard muffin pans with melted butter. Gently press wonton skins into muffin pans and brush topside with melted butter using pastry brush. Bake for 8-9 minutes to lightly brown.
- In large bowl using mixer beat cream cheese, Parmesan cheese, Swiss cheese, Worcestershire sauce, mayo and garlic. Stir in chopped shrimp and green onions
- Spoon shrimp mixture into cooked wonton skins. Bake for 15 minutes turning on the broiler the last minute of baking. Stay close by as I have always found broilers unpredictable.
Other recipes you will love!
Quick and Creamy Crab Stuffed Mushrooms
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
susan albo says
December 11, 2017 at 8:08 pmWas wondering if you can cook and freeze the triple cheese shrimp dip wontons and then reheat when company comes.
Beth Pierce says
December 12, 2017 at 12:35 pmYou could but I don’t think that they are going to be near as good. I think I would make the dip up a day or two in advance and store in the coolest part of the fridge. Do the prebake on the wonton shells an hour or two before. Then stuff the shells right before serving.
Diana says
December 11, 2017 at 8:37 pmLooking for ideas for using my mega mini muffin pan this holiday, this sounds good!
Beth Pierce says
December 12, 2017 at 12:24 pmAwesome! They are delicious!!
Patricia says
February 10, 2018 at 6:13 pmDo you precooked shrimp the shrimp before placing it into the cheese mixture?
Beth Pierce says
February 10, 2018 at 6:28 pmYes the shrimp are precooked
Lisa says
March 10, 2018 at 7:45 pmCan you use a mini muffin tin instead of regular size? Would you then have to adjust cook time?
Beth Pierce says
March 10, 2018 at 10:23 pmYes you can. You will probably need about twice as many wonton skins and both times will be less. I would probably do one as a test run. I would think that the browning of the wonton would be about five minutes and the final baking would be about ten minutes.
Marlaine Coutts says
January 30, 2019 at 7:26 pmWhat does , turning on the broiler the last minute mean please ?
Beth Pierce says
January 31, 2019 at 7:55 amMost ovens have a broiler. Turning on the broiler will help brown them but you do not have to do it. In fact if you are not familiar with yours I would advise you not to do it since some broilers are unpredictable.
Jon Varn says
January 31, 2019 at 11:26 amThanks Beth,
I’m going to make these and some with lobster meet too.
Beth Pierce says
January 31, 2019 at 4:09 pmAwesome! I hope you enjoy them!
Shalmali says
February 8, 2019 at 12:35 pmTried a batch today for my party tomorrow and they were delicious, I’m sure it’s going to be a absolute hit tomorrow.
★★★★★
Beth Pierce says
February 8, 2019 at 12:56 pmAwesome! So glad that you liked them! I hope you have a great party!
Rick Tucker says
March 3, 2019 at 1:05 pmMade this 3 weeks ago and it was a hit, so making it again today, but adding lump crab meat! -3/3/2019
★★★★★
Beth Pierce says
March 3, 2019 at 7:12 pmAwesome! So glad that you liked them Rick!