Classic Spinach and Artichoke Wonton Cups
These delightful wonton cups are filled with a creamy, cheesy spinach and artichoke mixture, perfect for a quick appetizer or snack. They are easy to make and always a crowd-pleaser.
Equipment
- Mini Muffin Tin
- Mixing Bowl
Ingredients
Main Ingredients
- 24 wonton wrappers
- 10 oz frozen chopped spinach thawed and well-squeezed
- 14 oz canned artichoke hearts drained and finely chopped
- 8 oz cream cheese softened
- 1/4 cup mayonnaise
- 1/4 cup Parmesan cheese grated
- 1/2 cup mozzarella cheese shredded
- 1/2 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
Preparation
- Preheat oven to 375°F (190°C) and lightly spray a mini muffin tin with non-stick cooking spray.
- Press one wonton wrapper into each cup of the muffin tin, forming a cup.
Filling and Baking
- Combine all filling ingredients (spinach, artichoke hearts, cream cheese, mayonnaise, Parmesan, mozzarella, garlic powder, onion powder, salt, and pepper) in a medium bowl and mix well until smooth.
- Spoon 1-2 tablespoons of the mixture into each wonton cup.
- Bake for 12-15 minutes, or until wrappers are golden brown and crispy, and the filling is bubbly and heated through.
Serving
- Carefully remove the wonton cups from the muffin tin and cool on a wire rack for a few minutes before serving.
Notes
For extra flavor, consider adding a pinch of red pepper flakes to the spinach and artichoke mixture. These wonton cups are best served warm, but leftovers can be reheated in a toaster oven for a few minutes until crispy again.