Spinach & Artichoke Wonton Cups
These crispy and creamy wonton cups filled with spinach and artichoke dip are perfect for appetizers at parties or cozy nights in.
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.
Notes
Best served warm. Can be paired with a light dipping sauce like ranch or marinara. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for about 10 minutes.