Why You’ll Love This Recipe

Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for cooks of all levels.
Crowd-Pleaser: The familiar and loved flavors of spinach and artichoke dip in a convenient, portable form.
Versatile: Perfect for various occasions, from casual get-togethers to more formal events.
Customizable: Adjust ingredients to suit dietary preferences or to experiment with different flavors.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Frozen spinach, thawed and drained very well
Artichoke hearts, chopped small
Mayonnaise
Sour cream
Cream cheese (room temperature)
Wonton wrappers (NOT to be confused with egg roll wrappers; please check the label)
Parmesan cheese
Fresh garlic, minced
Garlic powder
Salt and pepper
Cooking spray

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C).
Prepare the Wonton Cups: Carefully press one wonton wrapper into each cup of a muffin tin. Lightly spray each with cooking spray and bake for 5 minutes to lightly crisp them.
Make the Filling: In a medium-sized bowl, combine the thawed and well-drained spinach, chopped artichoke hearts, mayonnaise, sour cream, room-temperature cream cheese, Parmesan cheese, minced fresh garlic, garlic powder, salt, and pepper. Mix until evenly combined.
Fill the Wonton Cups: Evenly distribute the spinach and artichoke mixture into the pre-baked wonton cups.
Bake: Return the filled wonton cups to the oven and bake for about 10 minutes, or until the wonton edges are golden brown and crispy.
Serve: Let them cool slightly before carefully removing them from the muffin tin. Serve warm and enjoy!

Servings and Timing

Servings: Approximately 12-14 wonton cups
Prep Time: 15 minutes
Cook Time: 15 minutes (5 minutes pre-baking the wonton wrappers, 10 minutes baking with filling)
Total Time: 30 minutes

Variations

Cheesy Addition: Add 1/4 cup of shredded mozzarella cheese to the filling for extra cheesiness.
Healthier Swap: Replace mayonnaise with plain Greek yogurt for a lighter version.
Spicy Kick: Incorporate a pinch of red pepper flakes into the filling for some heat.
Alternative Fillings: Use store-bought spinach and artichoke dip as a quick filling option.

Storage/Reheating

Refrigeration: Store leftover wonton cups in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat in the oven at 350°F (175°C) for about 5-7 minutes to retain crispiness. Avoid microwaving, as it may make the wonton wrappers soggy.

FAQs

How can I prevent the wonton wrappers from getting soggy?

Pre-baking the wonton wrappers for 5 minutes before adding the filling helps maintain their crispiness.

Can I use fresh spinach instead of frozen?

Yes, sauté fresh spinach until wilted, then drain and chop before using.

Are there vegetarian alternatives to Parmesan cheese?

Yes, use a vegetarian-friendly Parmesan-style cheese or nutritional yeast as a substitute.

Can I make these ahead of time?

You can prepare the filling and wonton cups separately ahead of time. Assemble and bake them just before serving for the best texture.

What dipping sauces pair well with these wonton cups?

They are flavorful on their own but can be paired with marinara sauce or a light ranch dip.

Can I freeze these wonton cups?

It’s not recommended to freeze assembled wonton cups, as the texture may change. However, you can freeze the filling separately and assemble fresh wonton cups when ready to serve.

How do I ensure the filling is not too watery?

Ensure the spinach is thoroughly drained and squeezed of excess moisture to prevent a watery filling.

Can I use phyllo dough instead of wonton wrappers?

Wonton wrappers are recommended for their sturdiness and crispiness, but phyllo dough could be used as an alternative with careful handling.

Are these wonton cups gluten-free?

Traditional wonton wrappers contain gluten. For a gluten-free version, seek out gluten-free wonton wrappers or alternative bases.

What other fillings can I use for wonton cups?

Wonton cups are versatile and can be filled with various mixtures, such as buffalo chicken dip, crab rangoon filling, or taco seasoned meat and cheese.

Conclusion

Spinach and Artichoke Wonton Cups are a delectable and convenient twist on the classic dip, offering a crispy and creamy bite that’s sure to impress your guests. Easy to prepare and customize, they make an excellent addition to any appetizer spread. Give them a try at your next gathering and watch them disappear!

Spinach and Artichoke Wonton Cups

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These Spinach and Artichoke Wonton Cups are a delicious twist on the classic dip, baked into crispy wonton wrappers for the perfect bite-sized appetizer. Creamy, cheesy, and packed with flavor, they’re great for parties, game days, or as a tasty snack.

Author: Emily
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 12 wonton cups
Category: Appetizer
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the Oven: Set to 350°F (175°C). Lightly grease a muffin tin with cooking spray.
Prepare Wonton Cups: Press one wonton wrapper into each cup of the muffin tin, making sure they form a cup shape. Lightly spray with cooking spray and bake for 5 minutes until slightly crisp.
Make the Filling: In a bowl, mix spinach, artichoke hearts, mayonnaise, sour cream, cream cheese, Parmesan, minced garlic, garlic powder, salt, and pepper until well combined.
Fill the Wonton Cups: Spoon the spinach-artichoke mixture evenly into the pre-baked wonton cups.
Bake Again: Return to the oven and bake for another 10 minutes, or until the wontons are golden brown and crispy.
Serve: Let cool slightly, then carefully remove from the muffin tin. Garnish with parsley or extra Parmesan if desired. Serve warm and enjoy!

Notes

Substitute sour cream with Greek yogurt for a lighter version.
Add a sprinkle of shredded mozzarella for extra cheesiness.
These can be made ahead—just assemble and refrigerate before baking.