Spinach and Artichoke Wonton Cups
Delicious bite-sized treats filled with creamy spinach and artichoke, perfect for parties or snacks.
Ingredients
Filling Ingredients
- 10 oz Frozen Spinach, thawed and drained very well
- 8 oz Artichoke Hearts, drained and finely chopped
- 1/3 cup Mayonnaise
- 1/3 cup Sour Cream
- 4 oz Cream Cheese, at room temperature
- 1/2 cup Parmesan Cheese
- 1 tbsp Garlic Powder
- Salt and Pepper to taste
- 3 cloves Fresh Garlic, minced
- Cooking Spray
Wonton Wrappers
- 12-14 pieces Wonton Wrappers
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Press one wonton wrapper into each cup of a muffin tin and lightly spray each with cooking spray. Bake in the oven for 5 minutes.
Mix Filling
- In a medium bowl, combine thawed spinach, chopped artichoke hearts, mayonnaise, sour cream, cream cheese, Parmesan cheese, garlic powder, minced fresh garlic, and salt and pepper. Mix until well combined.
Fill Wonton Cups
- Remove the muffin tin from the oven and evenly distribute the creamy filling into each baked wonton cup.
Final Bake
- Return the filled wonton cups to the oven and bake for an additional 10 minutes or until golden brown and crispy.
Cool and Serve
- Allow to cool slightly before carefully removing from the muffin tin. Serve warm.
Notes
For extra cheesiness, add shredded mozzarella on top before the final bake. Incorporate crushed red pepper flakes for a spicy kick. These cups can be made ahead of time; prepare the filling and store it in the refrigerator, then assemble and bake before serving.