4 oz. Fresh Thyme Neufchâtel cheese

1 Tbsp. Fresh Thyme plain Greek nonfat yogurt

¼ tsp. Fresh Thyme garlic powder

¼ tsp. onion salt

½ cup marinated artichoke hearts, drained

½ cup frozen loose-packed spinach, thawed and squeezed dry

¼ cup grated Parmigiano-Reggiano cheese, plus additional for sprinkling

2 Tbsp. finely chopped sun-dried tomatoes, drained of oil

36 wonton wraps

Fresh Thyme garlic olive oil cooking spray

1. Preheat oven to 375˚F. Line two baking sheets with parchment paper; set aside.
2. In a medium bowl, combine Neufchâtel cheese, yogurt, garlic powder, and onion salt.
3. For filling, finely chop artichoke hearts and spinach. Stir artichokes, spinach, ¼ cup Parmigiano-Reggiano cheese, and sun-dried tomatoes into Neufchâtel cheese mixture.
4. To assemble, spoon 1½ tsp. filling onto the centers of each of six wonton wraps. Lightly moisten edges of wonton wraps with water; fold in half to form triangles to enclose filling. Press edges together to seal. Cover with slightly damp paper towels while assembling remaining bites.
5. Lightly spray tops of filled bites with cooking spray. Sprinkle with additional Parmigiano-Reggiano cheese. Place on prepared baking sheets. Bake for 6 to 9 minutes or until lightly golden and crisp. Serve warm.

Each bite contains: 52 calories, 3 g fat, 1 g saturated fat, 0 g trans fat, 4 mg cholesterol, 104 mg sodium, 5 g carbohydrates, 0 g fiber, 0 g sugar, 2 g protein. Daily values: 1% vitamin A, 0% vitamin C, 2% calcium, 2% iron.