Spinach and Artichoke Wonton Cups are a delicious and fun appetizer that everyone will love. These little cups are filled with a creamy spinach and artichoke mixture, all baked until golden brown and crispy. They are perfect for parties, game days, or just a cozy night in.
Why Make This Recipe
This recipe is great because it’s easy to make and packs a lot of flavor. The combination of spinach, artichokes, and creamy cheese makes these wonton cups irresistible. Plus, they are bite-sized, which makes them easy to serve and enjoy. If you’re looking for a crowd-pleaser, this recipe is a fantastic choice!
How to Make Spinach and Artichoke Wonton Cups
Making Spinach and Artichoke Wonton Cups is simple and straightforward. Follow the steps below to create these tasty treats.
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:
- Preheat the oven to 350°.
- Carefully press one wonton wrapper into each cup of a muffin tin. Lightly spray each one with cooking spray and place them in the oven for 5 minutes.
- In a medium-sized bowl, add all of the other ingredients and mix them together until they’re evenly combined.
- Scoop the spinach and artichoke mixture evenly into each wonton cup.
- Bake them in the oven for about 10 minutes or until the wontons are golden brown and crispy.
- 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 serve them on a nice platter for guests to enjoy. They also pair well with a dipping sauce, like ranch or a spicy mayo, for added flavor.
How to Store Spinach and Artichoke Wonton Cups
If you have leftovers, you can store them in an airtight container in the refrigerator. They will stay fresh for about 2-3 days. To reheat, simply place them in the oven at 350° for a few minutes until warmed through.
Tips to Make Spinach and Artichoke Wonton Cups
- Make sure to drain the spinach well before mixing it in. Excess water can make the filling too watery.
- You can add more cheese if you like a cheesier flavor.
- If you want some heat, consider adding red pepper flakes to the mixture.
Variation
For a different flavor, you can substitute the artichoke hearts with sun-dried tomatoes or add cooked chicken for a meatier option.
FAQs
1. Can I use fresh spinach instead of frozen? Yes, you can use fresh spinach. Just cook it down and drain it well before mixing with the other ingredients.
2. Can these be made ahead of time? Yes! You can prepare the filling in advance and assemble the wonton cups shortly before baking.
3. Can I freeze these wonton cups? Yes! You can freeze the uncooked cups. Just fill them with the mixture and place them in a freezer-safe container. When you’re ready to eat, bake them straight from the freezer, adding a few extra minutes to the cook time.
Spinach and Artichoke Wonton Cups
Ingredients
Wonton Cups
- 12-14 pieces Wonton Wrappers For the cups
Filling
- 10 oz Frozen Spinach, thawed and drained very well Ensure excess water is removed
- 8 oz Artichoke Hearts, drained and finely chopped
- 1/3 cup Mayonnaise
- 1/3 cup Sour Cream
- 4 oz Cream Cheese, room temperature
- 1/2 cup Parmesan Cheese
- 1 tbsp Garlic Powder
- 3 cloves Fresh Garlic, minced
- Cooking Spray For greasing the muffin tin
Instructions
Preparation
- Preheat the oven to 350°.
- Carefully press one wonton wrapper into each cup of a muffin tin. Lightly spray each one with cooking spray and place them in the oven for 5 minutes.
Mixing Filling
- In a medium-sized bowl, add all of the other ingredients and mix them together until they’re evenly combined.
Baking
- Scoop the spinach and artichoke mixture evenly into each wonton cup.
- Bake them in the oven for about 10 minutes or until the wontons are golden brown and crispy.
- Let them cool slightly and carefully remove them from the muffin tin. Serve warm and enjoy!