Spinach and Artichoke Wonton Cups

A delightful twist on a classic appetizer, these Spinach and Artichoke Wonton Cups combine rich flavors with crispy wonton wrappers, making them perfect for gatherings or cozy family dinners.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 12 pieces

Course: Appetizer, Snack

Cuisine: American

Calories: 120

Ingredients Method Notes

Ingredients

For the filling

10 oz Frozen Spinach, thawed and drained very well Ensure the spinach is well-drained to prevent sogginess.
8 oz Artichoke Hearts, drained and finely chopped You can substitute with chopped sun-dried tomatoes for a variation.
1/3 cup Mayonnaise
1/3 cup Sour Cream
4 oz Cream Cheese, room temperature Mix in shredded mozzarella for a richer flavor if desired.
12-14 pieces Wonton Wrappers
1/2 cup Parmesan Cheese Experiment with different cheeses for unique variations.
1 tbsp Garlic Powder
to taste Salt and Pepper
3 cloves Fresh Garlic, minced Boost flavor with red pepper flakes or lemon juice.
as needed Cooking Spray For greasing the muffin tin.

Method

Preparation

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.

Filling Assembly

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.

Baking

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.

Serving

Serve warm and enjoy!

Notes

These Wonton Cups can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the oven until warm and crispy again. Best served warm with various dips like marinara or ranch dressing.