Spinach and Artichoke Wonton Cups
These delightful Spinach and Artichoke Wonton Cups are a perfect blend of comfort and elegance, making them an impressive yet easy snack or appetizer for any occasion.
Ingredients
Wonton Cups
- 12-14 wrappers wonton wrappers Use for forming cups
Filling
- 10 oz frozen spinach, thawed and drained very well
- 8 oz artichoke hearts, drained and finely chopped Use canned artichokes
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 4 oz cream cheese, at room temperature
- 1/2 cup Parmesan cheese
- 1 tablespoon garlic powder
- 3 cloves fresh garlic, minced
- Cooking spray for greasing the muffin tin
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Press each wonton wrapper into the muffin tin cups and lightly spray with cooking spray.
- Bake the wonton wrappers in the oven for about 5 minutes, until they firm up slightly but not brown.
Mix the Filling
- In a mixing bowl, combine thawed spinach, chopped artichoke hearts, mayonnaise, sour cream, softened cream cheese, Parmesan cheese, garlic powder, minced garlic, salt, and pepper.
- Mix until all ingredients are evenly combined and creamy.
Assemble and Bake
- Scoop the spinach and artichoke mixture into each of the baked wonton cups, filling generously but not overfilling.
- Bake the filled wonton cups for about 10 minutes, until golden brown and crispy.
- Let cool slightly before removing from the muffin tin.
Notes
For a vegan version, substitute with cashew cream and dairy-free wraps. To store, place in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 250°F (120°C) for 10-15 minutes to restore crispness.
Nutrition
Serving: 1gCalories: 170kcalCarbohydrates: 12gProtein: 5gFat: 12gSaturated Fat: 6gSodium: 250mgFiber: 1gSugar: 1g
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