why make this recipe
Spinach and Artichoke Wonton Cups are a fun twist on the classic spinach and artichoke dip. These bite-sized snacks are perfect for parties, gatherings, or even a cozy night in. They are easy to make and packed with flavor, making them a crowd-pleaser. Plus, using wonton wrappers instead of bread or chips makes them a lighter option while still being deliciously satisfying.
how to make Spinach and Artichoke Wonton Cups
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°F (175°C).
- First, carefully press one wonton wrapper into each cup of a muffin tin.
- Lightly spray each wonton with cooking spray and place it in the oven for 5 minutes to start crisping.
- In a medium-sized bowl, mix together the thawed spinach, chopped artichoke hearts, mayonnaise, sour cream, cream cheese, Parmesan cheese, garlic powder, fresh garlic, salt, and pepper until everything is 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, then carefully remove them from the muffin tin. Serve warm and enjoy!
how to serve Spinach and Artichoke Wonton Cups
Serve Spinach and Artichoke Wonton Cups warm as a delightful appetizer. They pair well with a variety of dips, such as salsa or a simple ranch dressing. You can also garnish them with some extra Parmesan cheese or chopped fresh herbs for added flavor and presentation.
how to store Spinach and Artichoke Wonton Cups
If you have leftovers, store the Spinach and Artichoke Wonton Cups in an airtight container in the refrigerator. They can be kept for about 2-3 days. When you’re ready to eat them, you can reheat them in the oven at 350°F (175°C) for about 5-10 minutes to get them crispy again.
tips to make Spinach and Artichoke Wonton Cups
- Make sure to drain the spinach very well to avoid soggy wontons.
- Feel free to adjust the seasoning to your liking. Add more garlic or cheese if you prefer!
- If you don’t have a muffin tin, you can bake the wontons on a baking sheet. Just shape them into cups using a small bowl.
variation
You can add cooked shredded chicken or crab meat to the filling for extra protein. Also, for a spicy kick, mix in some chopped jalapeños or red pepper flakes.
FAQs
1. Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Just cook and wilt it down, then drain and chop it before adding to the mix.
2. How can I make these wonton cups gluten-free?
Look for gluten-free wonton wrappers in stores or online to make a gluten-free version of this recipe.
3. Can I freeze these wonton cups?
Yes, you can freeze the uncooked wonton cups. Just assemble them and store in an airtight container. Bake them directly from the freezer, adding a few extra minutes to the baking time.