Spinach and Artichoke Wonton Cups
Delightful appetizer featuring creamy, cheesy filling in crispy wonton cups, perfect for parties or cozy nights in.
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.