Ingredients
Wonton Cups
- 12 wonton wrappers
- Cooking spray
Spinach-Artichoke 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 wonton wrappers into the cups of a standard 12-cup muffin pan. Lightly spray each wrapper with cooking spray to help them crisp up during baking. Bake for about 5 minutes until they start to firm up and become slightly golden, then remove from the oven and set aside.
- Make Filling: In a medium bowl, combine the thawed and well-drained spinach, finely chopped artichoke hearts, mayonnaise, sour cream, softened cream cheese, grated Parmesan cheese, and minced garlic. Stir well until all ingredients are evenly mixed into a creamy filling.
- Fill Wonton Cups: Evenly divide the spinach and artichoke filling among the pre-baked wonton cups, filling each cup generously but without overstuffing.
- Bake Filled Cups: Return the filled wonton cups to the oven and bake for an additional 10 to 12 minutes. Bake until the filling is warmed through and the wonton cups turn golden brown and crispy on the edges.
Notes
- Make sure to squeeze excess water from the spinach after thawing to avoid soggy filling.
- You can substitute Greek yogurt for sour cream to reduce fat content.
- For a stronger garlic flavor, sauté the garlic lightly before mixing it into the filling.
- These cups can be prepared in advance and baked just before serving for convenience.
- Use low-fat cream cheese and mayonnaise for a lighter dip version.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
