Spinach and Artichoke Wonton Cups Recipe
Delightfully crispy spinach and artichoke wonton cups filled with a creamy blend of spinach, artichokes, cream cheese, sour cream, mayonnaise, and Parmesan, seasoned with garlic powder and fresh garlic. These bite-sized appetizers are easy to prepare and perfect for parties or gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12-14 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Filling
- 10 oz package Frozen Spinach, thawed and drained very well
- 8 oz jar Artichoke Hearts, drained and finely chopped
- ⅓ cup Mayonnaise
- ⅓ cup Sour Cream
- 4 oz Cream Cheese, room temperature
- ½ cup Parmesan Cheese
- 1 tbsp Garlic Powder
- 3 cloves Fresh Garlic, minced
- Salt and Pepper, to taste
Assembly
- 12-14 Wonton Wrappers
- Cooking Spray
Instructions
- Prepare the filling: In a medium bowl, combine the thawed and well-drained spinach, finely chopped artichoke hearts, mayonnaise, sour cream, and room temperature cream cheese. Mix thoroughly until all ingredients are well incorporated.
- Add seasonings: Stir in the Parmesan cheese, garlic powder, minced fresh garlic, salt, and pepper. Mix again to evenly distribute the seasonings throughout the mixture.
- Preheat oven: Preheat your oven to 375°F (190°C). Lightly spray a mini muffin tin with cooking spray to prevent sticking.
- Assemble wonton cups: Place one wonton wrapper into each muffin cup, gently pressing it down to fit snugly and form a cup shape. Lightly spray or brush the wonton wrappers with cooking spray for extra crispiness.
- Fill cups: Spoon about one tablespoon of the spinach and artichoke mixture into each wonton wrapper cup, filling them generously but without overfilling.
- Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the wonton wrappers are golden brown and crispy, and the filling is heated through.
- Cool and serve: Remove the wonton cups from the oven and allow them to cool slightly before removing them from the muffin tin. Serve warm or at room temperature as an appetizer or snack.
Notes
- Be sure to drain the spinach very well to avoid soggy wonton cups.
- If you prefer, you can substitute mayonnaise with Greek yogurt for a tangier, lighter option.
- Feel free to add a pinch of red pepper flakes for a spicy kick.
- Best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven at 350°F for 5 minutes to restore crispiness.
Find it online: https://amandafood.com/spinach-and-artichoke-wonton-cups-recipe/