why make this recipe
Spinach and Artichoke Wonton Cups are a delightful twist on a classic appetizer. They combine the rich flavors of creamy spinach and artichokes with crispy wonton wrappers. These cups are perfect for gatherings, parties, or even just a cozy family dinner. Their bite-sized nature makes them easy to share and enjoy, and they are always a crowd-pleaser.
how to make Spinach and Artichoke Wonton Cups
Ingredients:
- 10 oz package Frozen Spinach, thawed and drained very well
- 8 oz jar Artichoke Hearts, drained and finely chopped
- 1/3 cup Mayonnaise
- 1/3 cup Sour Cream
- 4 oz Cream Cheese, room temperature
- 12-14 Wonton Wrappers
- 1/2 cup Parmesan Cheese
- 1 tbsp Garlic Powder
- Salt and Pepper to taste
- 3 cloves Fresh Garlic, minced
- Cooking Spray
Directions:
- Preheat the oven to 350°.
- First, carefully press one wonton wrapper into each cup of a muffin tin. Lightly spray each one with cooking spray and place it in the oven for 5 minutes.
- In a medium-sized bowl, add all of the other ingredients and mix them together until they are evenly combined.
- Now, scoop the spinach and artichoke mixture evenly into each of the wontons. Bake them in the oven for about 10 minutes or until the wontons are golden brown and crispy.
- Finally, let them cool slightly and carefully remove them from the muffin tin. Serve warm and enjoy!
how to serve Spinach and Artichoke Wonton Cups
These Wonton Cups are best enjoyed warm right after baking. You can serve them as an appetizer at parties, or as a delicious snack anytime. They pair well with a variety of dipping sauces, such as marinara or a simple yogurt-based dip.
how to store Spinach and Artichoke Wonton Cups
To store any leftover Wonton Cups, place them in an airtight container in the refrigerator. They can last for about 3-4 days. To reheat, simply pop them back in the oven for a few minutes until they’re warm and crispy again.
tips to make Spinach and Artichoke Wonton Cups
- Ensure the spinach is well-drained to prevent sogginess in the cups.
- You can boost the flavor by adding some red pepper flakes or a splash of lemon juice to the mixture.
- If you prefer a richer taste, you can mix in some shredded mozzarella cheese with the filling.
variation
If you’d like to change things up, you can substitute the artichokes with chopped sun-dried tomatoes or even cooked chicken for a different flavor. You can also experiment with different cheeses, like cheddar or gouda, for a unique twist.
FAQs
Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Just cook and chop it before adding it to the mixture.
Can these be made ahead of time?
Absolutely! You can prepare the filling the day before and assemble the wonton cups right before baking.
What can I serve with these Wonton Cups?
They go well with a variety of dips like marinara, ranch dressing, or even a spicy aioli. Enjoy!
Spinach and Artichoke Wonton Cups
Ingredients
Method
- Preheat the oven to 350°.
- Press one wonton wrapper into each cup of a muffin tin.
- Lightly spray each wonton wrapper with cooking spray and bake for 5 minutes.
- In a medium bowl, combine all other ingredients and mix until evenly combined.
- Scoop the spinach and artichoke mixture evenly into each of the baked wontons.
- Bake the filled wontons in the oven for about 10 minutes or until golden brown and crispy.
- Let them cool slightly before carefully removing them from the muffin tin.
- Serve warm and enjoy!