Spinach and Artichoke Wonton Cups
A quick and delicious appetizer made with creamy spinach and artichoke filling in crispy wonton wrappers, perfect for any gathering.
Ingredients
For the filling
- 10 oz 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 Greek yogurt can be used as a substitute for a healthier twist
- 4 oz cream cheese, room temperature Dairy-free cream cheese can be used for a dairy-free version
- 1/2 cup Parmesan cheese
- 1 tablespoon garlic powder
- Salt and pepper to taste
- 3 cloves fresh garlic, minced
For the cups
- 12-14 pieces wonton wrappers
- cooking spray
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Carefully press one wonton wrapper into each cup of a muffin tin.
- Lightly spray each wonton with cooking spray.
- Bake the wrappers in the oven for about 5 minutes until they begin to crisp up.
- In a medium-sized bowl, combine all remaining ingredients and mix until evenly combined.
- Scoop the spinach and artichoke mixture into each wonton cup, filling them generously.
Baking
- Return to the oven and bake for an additional 10 minutes, or until the wonton edges are golden brown and crispy.
- Allow them to cool slightly before carefully removing them from the muffin tin.
Serving
- Serve warm, and watch them disappear!
Notes
For the crispiest wonton cups, ensure not to overload them with filling; overstuffing can lead to sogginess. Consider using a mixture of cheeses for variations in flavor. Pre-assemble these cups and store them in the fridge before baking to save time.