Photo of Cheesy artichoke purses by WW

Cheesy artichoke purses

Total Time
37 min
23 min
12 min
Love warm, cheesy artichoke dip? How about stuffing all that goodness into a bite-sized, pastry instead? These savory treats are ideal for causal gatherings because they’re a cinch to make and easy for guests to pick up with their fingers. The filling comes together in minutes and you can mix it up a day in advance and assemble the purses right before serving. Make sure you drain the artichokes and water chestnuts well to keep the outsides flaky when baked. If you can’t find pecorino cheese, substitute any other bold-flavored variety such as Parmesan or Gruyère. Convenient store-bought wonton wrappers can be found near the tofu in the produce section at your supermarket.


Canned artichoke hearts without oil

¾ cup(s), rinsed, drained, chopped

Shredded part-skim mozzarella cheese

¾ cup(s)

Low fat cream cheese


Water chestnut(s)

3 Tbsp, chopped

Grated Pecorino cheese

2 Tbsp

Minced garlic

2 tsp

Kosher salt

¼ tsp

Black pepper

¼ tsp

Wonton wrapper(s)

24 item(s)

Cooking spray

4 spray(s)


  1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
  2. In a medium bowl, combine artichoke hearts, mozzarella cheese, cream cheese, water chestnuts, Pecorino, garlic, salt and pepper.
  3. Place 1 Tbsp filling in center of each wonton wrapper. Using your fingers, wet edges of wrappers with water; fold each corner in towards center and gently pinch together to enclose filling. Place purses on prepared baking sheets; lightly coat with cooking spray. Bake until purses are lightly browned, 10-12 minutes; let cool slightly before serving.
  4. Serving size: 1 purse