Spinach & Artichoke Wonton Cups
Reasons to Try Spinach & Artichoke Wonton Cups
These Spinach & Artichoke Wonton Cups are a delightful twist on a classic dip. They are crispy, creamy, and packed with flavor, making them the perfect appetizer for parties, game days, or a cozy night in. If you’re a fan of the traditional spinach and artichoke dip, you’ll adore these little cups that are easy to eat and even easier to make.
How to Make Spinach & Artichoke Wonton Cups
Ingredients:
- 1 package of wonton wrappers
- 1 cup fresh spinach, chopped
- 1 cup artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil spray
Directions:
- Preheat your oven to 375°F (190°C).
- Lightly spray a muffin tin with olive oil.
- Press wonton wrappers into the muffin tin cups to form cups.
- In a mixing bowl, combine spinach, artichoke hearts, cream cheese, sour cream, Parmesan, mozzarella, garlic, salt, and pepper.
- Spoon the filling into each wonton cup.
- Bake for 15-20 minutes or until the wontons are golden brown and crispy.
- Allow to cool slightly before serving.
How to Serve Spinach & Artichoke Wonton Cups
These wonton cups are best served warm. You can enjoy them on their own or pair them with a light dipping sauce, such as ranch or marinara. They are great for gatherings or as an appetizer before dinner.
How to Store Spinach & Artichoke Wonton Cups
To store leftovers, place the cooled wonton cups in an airtight container. They can be stored in the refrigerator for about 3 days. To reheat, simply bake them in the oven at 350°F (175°C) for about 10 minutes or until warmed through.
Tips to Make Spinach & Artichoke Wonton Cups
- Make sure to squeeze out any excess moisture from the spinach to avoid soggy cups.
- If you want to add more flavor, consider mixing in some crumbled bacon or chopped sun-dried tomatoes into the filling.
- For a spicier kick, add a pinch of red pepper flakes to the mixture.
Variation
For a vegetarian twist, omit the Parmesan cheese and replace it with a vegan alternative to suit plant-based diets. You can also try adding different types of cheese or vegetables, such as mushrooms or bell peppers, for added flavor.
FAQs
1. Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Be sure to thaw it and squeeze out as much water as possible before adding it to the filling.
2. Can these cups be made ahead of time?
Absolutely! You can prepare the filling and fill the wonton cups in advance. Just bake them when you’re ready to serve.
3. How can I make these gluten-free?
Look for gluten-free wonton wrappers, or substitute them with rice paper to maintain the crispy texture.
Spinach & Artichoke Wonton Cups
Ingredients
For the Wonton Cups
- 1 package wonton wrappers
- Olive oil spray olive oil spray for coating the muffin tin
For the Filling
- 1 cup fresh spinach, chopped squeeze out excess moisture
- 1 cup artichoke hearts, drained and chopped
- 1 cup cream cheese, softened
- ½ cup sour cream
- ½ cup grated Parmesan cheese can be replaced with a vegan alternative for a vegetarian option
- ½ cup shredded mozzarella cheese
- 1 clove garlic, minced
- to taste salt and pepper
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Lightly spray a muffin tin with olive oil.
- Press wonton wrappers into the muffin tin cups to form cups.
- In a mixing bowl, combine spinach, artichoke hearts, cream cheese, sour cream, Parmesan, mozzarella, garlic, salt, and pepper.
- Spoon the filling into each wonton cup.
Baking
- Bake for 15-20 minutes or until the wontons are golden brown and crispy.
- Allow to cool slightly before serving.
