Spinach and Artichoke Wonton Cups

Spinach and Artichoke Wonton Cups

Reasons to Try Spinach and Artichoke Wonton Cups

Spinach and Artichoke Wonton Cups are a delightful appetizer that everyone will love! They’re easy to make and packed with flavor. This recipe combines creamy, cheesy filling with crispy wontons, making each bite a perfect combination of texture and taste. Whether it’s for a party, game day, or a cozy night in, these wonton cups will impress your guests and satisfy your cravings.

How to Make Spinach and Artichoke Wonton Cups

Ingredients:

• 16 wonton wrappers
• 1 cup fresh spinach, chopped
• 1 cup artichoke hearts, chopped
• 1 cup cream cheese, softened
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 1 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• Salt and pepper to taste

Directions:

1. Preheat the oven to 350°F (175°C).
2. Spray a muffin tin with cooking spray.
3. Press each wonton wrapper into the muffin tin to form a cup shape.
4. In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, garlic, salt, and pepper.
5. Spoon the mixture into each wonton cup.
6. Bake for 15-20 minutes or until the wonton cups are golden brown and the filling is bubbly.
7. Serve warm and enjoy!

How to Serve Spinach and Artichoke Wonton Cups

These wonton cups are best served warm. Place them on a platter and garnish with fresh herbs, if desired. They pair wonderfully with a tangy dipping sauce or a sprinkle of additional Parmesan cheese on top.

How to Store Spinach and Artichoke Wonton Cups

If you have leftovers, store them in an airtight container in the refrigerator. They can stay fresh for up to three days. To reheat, pop them in the oven at 325°F (160°C) for about 10 minutes, or until heated through.

Tips to Make Spinach and Artichoke Wonton Cups

• For extra flavor, consider adding a pinch of red pepper flakes to the filling for a bit of heat.
• You can also experiment with different cheeses, like feta or cheddar, to customize the taste.
• If you don’t have fresh spinach, frozen spinach works well too—just make sure to thaw and drain it thoroughly before use.

Variation

For a lighter version, use low-fat cream cheese and Greek yogurt instead of sour cream and mayonnaise. This will reduce the calories while still keeping the creamy texture.

FAQs

1. Can I make these wonton cups ahead of time?
Yes! You can prepare the filling a day in advance and assemble the wonton cups just before baking for fresh, warm appetizers.

2. Are there any gluten-free options for this recipe?
Yes, you can use gluten-free wonton wrappers or phyllo dough as a substitute to keep it gluten-free.

3. Can I freeze Spinach and Artichoke Wonton Cups?
Yes, you can freeze them before baking. Just wrap them tightly in plastic wrap and foil. When ready to eat, bake from frozen, adding a few extra minutes to the cooking time.

Spinach and Artichoke Wonton Cups

Delightful appetizer featuring creamy, cheesy filling in crispy wonton cups, perfect for parties or cozy nights in.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Appetizer, Snack

Cuisine American

Servings 12 cups

Calories 150 kcal

Ingredients

  

Wonton Cups

• 16 pieces wonton wrappers For the cup base

Filling

• 1 cup fresh spinach, chopped Can substitute with frozen spinach, thawed and drained
• 1 cup artichoke hearts, chopped
• 1 cup cream cheese, softened Can be substituted with low-fat cream cheese for a lighter version
• ½ cup sour cream Substitute with Greek yogurt for a lighter option
• ½ cup mayonnaise Substitute with Greek yogurt for a lighter option
• 1 cup shredded mozzarella cheese Can use different cheeses like feta or cheddar
• ¼ cup grated Parmesan cheese For topping and flavor
• 2 cloves garlic, minced
• to taste Salt and pepper For seasoning

Instructions

 

Preparation

• Preheat the oven to 350°F (175°C).
• Spray a muffin tin with cooking spray.
• Press each wonton wrapper into the muffin tin to form a cup shape.
• In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, sour cream, mayonnaise, mozzarella cheese, Parmesan cheese, garlic, salt, and pepper.

Baking

• Spoon the mixture into each wonton cup.
• Bake for 15-20 minutes or until the wonton cups are golden brown and the filling is bubbly.
• Serve warm and enjoy!

Notes

These wonton cups are best served warm. Garnish with fresh herbs and serve with a tangy dipping sauce. For storage, place leftovers in an airtight container in the refrigerator for up to three days. To reheat, bake at 325°F (160°C) for about 10 minutes.

Keyword Appetizer, artichoke, Party Food, Spinach, Wonton Cups