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Crispy spinach and artichoke wonton cups appetizer

Classic Spinach and Artichoke Wonton Cups

These delightful wonton cups are filled with a creamy, cheesy spinach and artichoke dip, baked until golden and crispy. They make a perfect appetizer for any gathering.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 12 wonton cups
Calories 150 kcal

Equipment

  • Muffin tin
  • Small skillet
  • Medium bowl

Ingredients
  

Main Ingredients

  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 4 ounces cream cheese, softened
  • 1/4 cup mayonnaise
  • 1/2 cup shredded Monterey Jack cheese
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon garlic powder
  • Salt and black pepper to taste
  • 24 wonton wrappers
  • Fresh chives or finely chopped red bell pepper for garnish (optional)

Instructions
 

Preparation

  • Preheat oven to 375°F (190°C) and lightly grease a 12-cup muffin tin.
  • Gently press one wonton wrapper into each muffin cup, creating a ruffled edge.

Cooking

  • Heat olive oil in a skillet, then sauté minced garlic for 30 seconds until fragrant.
  • Combine spinach, artichoke hearts, cream cheese, mayonnaise, Monterey Jack, Parmesan, garlic powder, and sautéed garlic in a bowl; season with salt and pepper and mix well.
  • Spoon 1-2 tablespoons of the mixture into each wonton cup, avoiding overfilling.
  • Bake for 12-15 minutes, until wonton wrappers are golden and crispy, and filling is bubbly.

Serving

  • Carefully remove cups from the tin and garnish with chives or red bell pepper if desired. Serve immediately.

Notes

For best results, ensure spinach is very dry to prevent a soggy filling. These can be prepared ahead of time and baked just before serving for a fresher taste. Leftovers can be reheated in a toaster oven for crispness.