Spinach and Artichoke Wonton Cups
A delightful twist on classic spinach and artichoke dip, these wonton cups are crispy on the outside and rich and creamy on the inside, making them perfect for gatherings and parties.
Ingredients
For the filling
- 10 oz Frozen Spinach, thawed and drained Ensure excess moisture is removed.
- 8 oz Artichoke Hearts, drained and chopped Chop finely for even texture.
- 1/3 cup Mayonnaise Adds creaminess.
- 1/3 cup Sour Cream Enhances creaminess.
- 4 oz Cream Cheese, at room temperature Easier to mix.
- 1/2 cup Parmesan Cheese, grated For added flavor.
- 1 tbsp Garlic Powder For garlicky flavor.
- 3 cloves Fresh Garlic, minced Adds fresh essence.
- Salt to taste Enhances flavor.
- Pepper to taste Enhances flavor.
For the cups
- 12-14 Wonton Wrappers To form the cups.
- Cooking Spray To coat the muffin tin.
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Press one wonton wrapper into each cup of a muffin tin, gently shaping to form the cups.
- Lightly spray each wonton wrapper with cooking spray.
- Bake the wonton wrappers for 5 minutes.
- In a medium bowl, combine spinach, chopped artichokes, mayonnaise, sour cream, cream cheese, Parmesan cheese, garlic powder, minced garlic, salt, and pepper, mixing until well combined.
- Evenly distribute the mixture into the prepared wonton cups.
Baking
- Return the muffin tin to the oven and bake for about 10 minutes until the wontons are golden brown and crispy.
- Allow to cool slightly before removing from the muffin tin.
- Serve warm for the best experience.
Notes
Use fresh ingredients for enhanced flavors. You can make the filling and wrappers ahead of time and store separately in the fridge. Don't overcrowd the cups with filling to prevent sogginess.