Spinach and Artichoke Wonton Cups

Why Make This Recipe

Spinach and Artichoke Wonton Cups are a delightful appetizer that packs a flavorful punch! These little bites are perfect for parties, game days, or a cozy night at home. The combination of creamy spinach and artichokes, all wrapped in crispy wontons, makes for a snack that everyone will love. Plus, it’s simple to make, allowing you to whip them up without too much hassle.

How to Make Spinach and Artichoke Wonton Cups

Ingredients

• 10 oz package 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
• 4 oz Cream Cheese, room temperature
• 12-14 Wonton Wrappers
• 1/2 cup Parmesan Cheese
• 1 tbsp Garlic Powder
• Salt and Pepper to taste
• 3 cloves Fresh Garlic, minced
• Cooking Spray

Directions

1. Preheat the oven to 350°F (175°C).
2. First, carefully press one wonton wrapper into each cup of a muffin tin. Lightly spray each with cooking spray and place it in the oven for 5 minutes.
3. In a medium-sized bowl, add all of the other ingredients and mix them together until they’re evenly combined.
4. Scoop the spinach and artichoke mixture evenly into each of the wontons. Bake them in the oven for about 10 minutes or until the wontons are golden brown and crispy.
5. Let them cool slightly and carefully remove them from the muffin tin. Serve warm and enjoy!

How to Serve Spinach and Artichoke Wonton Cups

These wonton cups are best served warm right out of the oven. You can enjoy them on their own or pair them with a dipping sauce, like marinara or a creamy ranch dressing. They make a great party snack or appetizer and are sure to impress your guests!

How to Store Spinach and Artichoke Wonton Cups

If you have leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, simply place them in the oven at 350°F (175°C) for about 5 to 7 minutes until they’re warm and crispy again.

Tips to Make Spinach and Artichoke Wonton Cups

• Ensure the frozen spinach is well-drained after thawing; excess moisture can make the wontons soggy.
• You can add extra cheese on top before baking for an extra cheesy flavor.
• If you prefer a bit more spice, add a dash of red pepper flakes to the filling.

Variation

You can customize these wonton cups by adding cooked chicken, crab meat, or even some diced bell peppers for extra flavor and texture.

FAQs

Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach! Just sauté it until wilted and then chop it finely before adding it to the mixture.

Can I freeze these wonton cups?
Yes, you can freeze the assembled but unbaked wonton cups. Just thaw them before baking when you’re ready to enjoy them.

What can I serve with these wonton cups?
They pair well with a variety of dips like ranch, marinara sauce, or even a spicy aioli for an added kick.

Spinach and Artichoke Wonton Cups

These crispy wonton cups are filled with a creamy, rich spinach and artichoke mixture, making them an ideal appetizer for any gathering. They are quick to prepare and always a crowd-pleaser.

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Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Servings 12 cups

Calories 90 kcal

Equipment

• mini muffin tin
• mixing bowls
• spatula
• measuring cups and spoons

Ingredients

  

Wonton Cups

• 24 sheets wonton wrappers

Filling

• 8 ounces cream cheese softened
• 1/2 cup sour cream
• 1/2 cup Parmesan cheese grated
• 1/2 teaspoon garlic powder
• 14 ounces artichoke hearts canned, drained and chopped
• 10 ounces spinach frozen, thawed and squeezed dry
• 1/2 cup mozzarella cheese shredded

Garnish

• 1/4 teaspoon red pepper flakes optional

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C) and lightly grease a 24-cup mini muffin tin.
• Carefully press each wonton wrapper into the prepared muffin cups, forming a cup shape.

Make the Filling

• In a medium bowl, beat the softened cream cheese until smooth and creamy.
• Stir in the sour cream, grated Parmesan cheese, and garlic powder until well combined.
• Fold in the chopped artichoke hearts and the well-drained spinach.
• Gently mix in the shredded mozzarella cheese.

Assemble and Bake

• Evenly spoon the spinach and artichoke mixture into each wonton cup.
• Bake for 12-15 minutes, or until the wonton cups are golden brown and the filling is bubbly and heated through.

Serve

• Carefully remove the wonton cups from the muffin tin and let them cool for a few minutes before serving.
• Garnish with red pepper flakes if desired, and serve warm.

Notes

For extra flavor, you can add a pinch of nutmeg to the spinach and artichoke filling. These wonton cups are best served warm, but leftovers can be stored in the refrigerator and reheated in a toaster oven for crispness.