Spinach and Artichoke Wonton Cups
These savory, handheld spinach and artichoke wonton cups offer a delightful twist on classic dip, perfect for parties and gatherings.
Ingredients
Filling Ingredients
- 1 cup fresh spinach, chopped Substitute: thawed, squeezed frozen spinach — press out excess water
- 1 cup canned artichoke hearts, chopped Marinated or plain both work
- 1 cup cream cheese, softened For a lighter version, swap half for plain Greek yogurt
- 1/2 cup mozzarella cheese, shredded Use low-moisture for less runoff
- 1/4 cup grated Parmesan cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Wonton wrappers (store-bought)
- Olive oil (for brushing)
- Salt and pepper to taste
Instructions
Preparation
- Preheat the oven to 375°F (190°C). Lightly grease a muffin tin.
- In a mixing bowl, combine the chopped spinach, chopped artichokes, softened cream cheese, shredded mozzarella, grated Parmesan, garlic powder, onion powder, and a pinch of salt and pepper. Stir until smooth and evenly mixed.
- Gently press one wonton wrapper into each greased muffin cup, shaping it into a little cup with the corners sticking up.
- Spoon the spinach-artichoke mixture into each wonton cup, filling about three-quarters full.
- Brush the edges of each wonton wrapper with a little olive oil to encourage even browning.
- Bake for 15–20 minutes, until the wonton edges are golden brown and the filling is heated through.
- Let cool briefly in the tin, then remove and serve warm.
Notes
Best ways to enjoy: Serve with lemon wedges, pair with chicken broth or light alcohol-free beer, and consider adding a small dollop of marinara or crumbled turkey bacon.