Spinach and Artichoke Wonton Cups Recipe
Crispy spinach and artichoke wonton cups filled with creamy cheesy dip baked in crunchy wonton wrappers for the perfect party appetizer.
- Prep Time: 15 minutes
- Cook Time: 19 minutes
- Total Time: 34 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
10 oz frozen spinach, thawed and thoroughly drained
8 oz jar artichoke hearts, drained and finely chopped
1/3 cup mayonnaise
1/3 cup sour cream
4 oz cream cheese, softened
12–14 wonton wrappers
1/2 cup Parmesan cheese
1 tablespoon garlic powder
Salt and black pepper, to taste
3 cloves garlic, minced
Cooking spray
Instructions
Preheat oven to 350°F.
Press one wonton wrapper into each cup of a muffin tin. Lightly spray with cooking spray and bake for 5 minutes until slightly crisp.
In a medium mixing bowl, combine spinach, chopped artichokes, mayonnaise, sour cream, cream cheese, Parmesan cheese, garlic powder, minced garlic, salt, and pepper. Mix until fully combined.
Spoon the spinach and artichoke mixture evenly into the baked wonton cups.
Return to the oven and bake for about 10 minutes, or until the filling is hot and the wontons are golden brown and crispy.
Let cool slightly before carefully removing from the muffin tin. Serve warm.
Notes
Be sure to drain the spinach well to avoid soggy wonton cups. You can prepare the filling ahead of time for easier assembly. These appetizers are best served fresh and warm for maximum crispiness.