Place all ingredients minus the olive oil in a food processor and puree for 1 to 2 minutes. Halfway through, scrape down the sides and continue to puree.
Slowly add the olive oil and puree for another 1 to 2 minutes and somewhat smooth and creamy.
Place in a serving container, cover, and chill in the refrigerator for at least 1 hour before serving.
Place your cream cheese on the counter at least 3 to 4 hours before you plan to make the rangoon in order to soften. That will allow you to mix all of the ingredients together with just a spoon.
Pre-heat your oven to 350 degrees (F).
Add all of the ingredients, minus the wrappers, in a medium-sized bowl and mix well to combine.
Lay out your wonton wrappers in batches. This recipe makes around 26 to 28.
Place 1 Tbs (.5 oz) of the cream cheese mix in the middle of each wrapper.
Fold each of the four corners up and pinch together at the center of the wrapper. If they are not staying together, you can wet your fingertip and wet the corners of the wrapper before pinching them together.
Place the wrappers on a baking pan lined with aluminum foil.
Spray the wrappers with cooking spray to help crisp the rangoon.
Bake on the center rack for 15 to 18 minutes.
Serve with your favorite ranch or sauce of your choosing. Enjoy!
