Go Back

Spinach and Artichoke Wonton Cups

A delightful and easy appetizer combining spinach and artichokes with a creamy filling in crispy wonton shells, perfect for parties or family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cups
Course: Appetizer
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Filling Ingredients
  • 10 oz Frozen Spinach, thawed and drained very well Make sure to squeeze all the moisture out
  • 8 oz Artichoke Hearts, drained and finely chopped
  • 1/3 cup Mayonnaise
  • 1/3 cup Sour Cream
  • 4 oz Cream Cheese, room temperature
  • 1/2 cup Parmesan Cheese
  • 1 tbsp Garlic Powder
  • 3 cloves Fresh Garlic, minced
  • Salt and Pepper, to taste
Wonton Cups
  • 12-14 Wonton Wrappers
  • Cooking Spray For greasing muffin tin

Method
 

Preparation
  1. Preheat the oven to 350°F.
  2. Press one wonton wrapper into each cup of a muffin tin.
  3. Lightly spray each wonton with cooking spray.
  4. Bake the wontons in the oven for 5 minutes.
Making the Filling
  1. In a medium-sized bowl, mix together all the other ingredients until evenly combined.
Assembly
  1. Scoop the spinach and artichoke mixture evenly into each of the wontons.
  2. Bake them in the oven for about 10 minutes or until the wontons are golden brown and crispy.
Serving
  1. Let them cool slightly and carefully remove them from the muffin tin. Serve warm and enjoy!

Notes

They are great as a standalone snack or as part of a larger spread. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for 5-7 minutes until warmed through and crispy.