Spinach-Artichoke Dip Wonton Cups Recipe
This Spinach-Artichoke Dip Wonton Cups recipe is a delightful twist on the classic creamy spinach-artichoke dip, served in crispy baked wonton wrappers. Perfect as an appetizer for parties or a tasty snack, these bite-sized cups combine savory spinach, artichokes, and cheeses for a flavorful and easy-to-make treat.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Appetizer
- Method: Baking
- Cuisine: American
Ingredients
Wonton Cups
- 12 wonton wrappers
- Cooking spray
Dip Filling
- 1/2 of a 10-oz. package frozen spinach, thawed and very well-strained
- 1 (8-oz.) can artichoke hearts, drained and finely chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 oz. cream cheese, at room temperature
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the wonton cups.
- Prepare Wonton Cups: Arrange the 12 wonton wrappers in a standard 12-cup muffin pan and lightly spray them with cooking spray. Bake for 5 minutes until they start to crisp, then remove from the oven and set aside.
- Make the Dip Mixture: In a medium bowl, combine the finely chopped artichoke hearts, well-drained spinach, mayonnaise, sour cream, softened cream cheese, grated Parmesan cheese, and minced garlic. Stir until all ingredients are thoroughly mixed.
- Fill Wonton Cups: Evenly distribute the spinach-artichoke mixture into each pre-baked wonton cup.
- Bake Final Dish: Return the filled wonton cups to the oven and bake for an additional 10 to 12 minutes until the filling is heated through and the wonton cups turn golden brown.
Notes
- Make sure the spinach is well-drained to prevent soggy wonton cups.
- You can substitute mayonnaise with Greek yogurt for a lighter version.
- Serve warm for the best flavor and texture.
- These cups can be made ahead and reheated before serving.
- For a spicier kick, add a pinch of red pepper flakes to the filling mixture.
