Spinach and Artichoke Wonton Cups
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 wonton cups
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup frozen spinach, thawed and well-drained
- 1 cup artichoke hearts, finely chopped
- ¼ cup mayonnaise
- ¼ cup sour cream
- 4 ounces cream cheese, softened
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- 12 wonton wrappers
- Cooking spray
- Chopped parsley or extra Parmesan (for garnish, optional)
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.
Find it online: https://yumfamilyrecipes.com/spinach-and-artichoke-wonton-cups/
