Description
Golden, crispy wonton cups brimming with a creamy spinach‑artichoke dip blend—cheesy, savory and perfect as elegant, bite‑size appetizers for parties or game day.
Ingredients
12–24 wonton wrappers (12 for fewer cups, use two wrappers per cup if needed)
½ cup frozen spinach, thawed and very well‑drained
½ cup canned artichoke hearts, finely chopped
4 oz (1 block) cream cheese, softened (room temperature)
¼ cup sour cream (or Greek yogurt)
¼ cup mayonnaise
¼–½ cup shredded Parmesan cheese
¼ cup shredded mozzarella cheese (optional, for cheese pull)
1–2 cloves garlic, minced (or 1 tsp garlic powder)
Salt and pepper to taste
Pinch of cayenne pepper or nutmeg (optional)
Instructions
Preheat oven to 350 °F (175 °C) and lightly grease a mini muffin tin. Press one wonton wrapper into each cup, forming a little “cup.”
Lightly spray or brush the wrappers with oil and bake for about 5–8 minutes until just firm and edge‑starting to turn golden; remove from oven.
In a mixing bowl, stir together the drained spinach, chopped artichokes, cream cheese, sour cream, mayonnaise, garlic, Parmesan, mozzarella (if using), salt, pepper and any optional spice until smooth and creamy.
Spoon about 1½ teaspoons to 1 tablespoon of filling into each prebaked wonton cup, pressing slightly.
Bake another 10–12 minutes, until the filling is warm, bubbly and cups are golden and crisp.
Remove and cool a few minutes; transfer to a rack or paper towel‑lined plate to preserve crispness. Serve warm.
- Prep Time: 10–15 minutes
- Cook Time: 15–20 minutes
- Category: Appetizer
