Spinach and Artichoke Wonton Cups
These Spinach and Artichoke Wonton Cups are delightful bites featuring crispy wonton shells filled with a creamy mixture of spinach, artichokes, and cheese, perfect for appetizers or party snacks.
Ingredients
For the Filling
- 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
- 3 cloves Fresh Garlic, minced
- Salt and Pepper to taste
For the Cups
- 12-14 pieces Wonton Wrappers
- Cooking Spray For greasing muffin tin
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Press one wonton wrapper into each cup of a muffin tin, ensuring to mold it well.
- Lightly spray each with cooking spray to cover all surfaces.
- Bake in the preheated oven for about 5 minutes, until the edges begin to brown.
Filling Preparation
- In a medium bowl, mix the thawed spinach, chopped artichoke hearts, mayonnaise, sour cream, cream cheese, Parmesan cheese, garlic powder, minced garlic, salt, and pepper until well-combined.
Assembly and Baking
- Fill each cup generously with the creamy mixture, distributing evenly.
- Return the filled cups to the oven and bake for another 10 minutes until golden brown and crispy.
- Let cool for a few minutes before carefully removing from the muffin tin.
- Serve warm to maximize flavor.
Notes
Add crushed red pepper flakes for a spicy kick or a squeeze of lemon juice for brightness. Fresh kale can be used instead of spinach for a different texture, and sun-dried tomatoes or crumbled feta can enhance flavor.