Spinach and Artichoke Wonton Cups
Crunchy and creamy bite-sized snacks filled with a delicious spinach and artichoke mixture, perfect for parties or family gatherings.
Ingredients
For the filling
- 10 oz package frozen spinach, thawed and drained very well Ensure the spinach is drained well to avoid runny filling.
- 8 oz jar artichoke hearts, drained and finely chopped
- 1/3 cup mayonnaise
- 1/3 cup sour cream Can swap for Greek yogurt for a tangier bite.
- 4 oz cream cheese, room temperature Use room temperature for smooth mixing.
- 1/2 cup Parmesan cheese For extra flavor, stir in shredded mozzarella or cheddar.
- 1 tbsp garlic powder Can substitute with onion powder.
- to taste Salt and pepper
- 3 cloves fresh garlic, minced
For the wonton cups
- 12-14 wonton wrappers Use one wrapper per muffin cup.
Instructions
Preparation
- Preheat the oven to 350°F.
- Carefully press one wonton wrapper into each cup of a muffin tin.
- Lightly spray each wrapper with cooking spray and place the tin in the oven for 5 minutes.
- In a medium bowl, combine the thawed spinach, chopped artichoke hearts, mayonnaise, sour cream, cream cheese, Parmesan, garlic powder, minced garlic, salt, and pepper. Mix until evenly combined.
Baking
- Scoop the spinach and artichoke mixture evenly into each pre-baked wonton cup.
- Bake for about 10 minutes or until the wonton edges are golden brown and crispy.
- Let them cool slightly, then carefully remove the cups from the muffin tin. Serve warm and enjoy!
Notes
Cool the cups completely before storing. Refrigerate in an airtight container for up to 3 days. Reheat in a 350°F oven for 5–7 minutes to keep them crispy. Avoid microwaving.