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.
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.