Spinach and Artichoke Wonton Cups
These Spinach and Artichoke Wonton Cups are a delightful twist on a classic dip, offering a crunchy texture with creamy flavors that are perfect for appetizers or snacks.
Ingredients
Main Ingredients
- 10 oz package frozen spinach, thawed and drained very well Ensure it is well-drained to avoid sogginess.
- 8 oz jar artichoke hearts, drained and finely chopped
- 1/3 cup mayonnaise
- 1/3 cup sour cream Greek yogurt can be used for a lighter option.
- 4 oz cream cheese, at room temperature Can be substituted with a dairy-free alternative.
- 12-14 pieces wonton wrappers
- 1/2 cup Parmesan cheese, grated Use freshly grated for best flavor.
- 1 tbsp garlic powder
- to taste Salt and pepper
- 3 cloves fresh garlic, minced
- as needed Cooking spray For greasing the muffin tin.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Lightly press a wonton wrapper into each cup of a muffin tin. Spray each wrapper with cooking spray, then bake in the oven for about 5 minutes.
- In a medium bowl, mix together the thawed spinach, chopped artichoke hearts, mayonnaise, sour cream, cream cheese, Parmesan cheese, garlic powder, minced fresh garlic, salt, and pepper until evenly combined.
- Fill each wonton cup with the spinach and artichoke mix, distributing it evenly.
- Bake for an additional 10 minutes, or until the wonton cups are golden and crispy.
- Let them cool for a few minutes before carefully removing them from the muffin tin. Serve warm.
Notes
Consider serving with a tangy dipping sauce like marinara or ranch. These wonton cups store well in an airtight container in the fridge for up to three days.