Spinach and Artichoke Dip Wonton Cups
Who doesn’t enjoy that creamy and comforting combination of spinach and artichokes mingled with cheese? Well, I’ve taken this crowd-pleasing dip and tucked it into cute little wonton cups for a fun twist. This Spinach and Artichoke Dip Wonton Cups recipe delivers the classic flavors we all adore in an individual, crispy package. Perfect for those potlucks at the church basement, game nights with the family, or just because you want to add a little pizzazz to your appetizer spread. The best part? They’re as fun to make as they are to eat!
These wonton cups are pretty much a self-contained marvel, but if you’re looking to round out your snack table, they pair wonderfully with a fresh vegetable tray and some creamy ranch for dipping. They’re also right at home next to a platter of sweet and tangy meatballs or alongside a refreshing fruit salad to balance the savory with a touch of sweet.
Why You’ll Love This Recipe
These Spinach and Artichoke Dip Wonton Cups are not only delicious but also incredibly convenient. They bring a delightful crunch that complements the creamy filling, making them a hit at any gathering. Plus, they’re easy to make and can be prepared ahead of time, ensuring you spend more time enjoying your company than worrying about the food.
Kitchen Equipment You’ll Need
- Mini muffin tin
- Mixing bowl
- Spoon
Ingredients
- 24 wonton wrappers
- 1 cup cooked and chopped spinach (fresh or thawed from frozen)
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 2 cloves garlic, minced
- Salt and pepper to taste
- Non-stick cooking spray
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C). Spray a mini muffin tin with non-stick cooking spray.
- Press each wonton wrapper into a well of the mini muffin tin to form a cup.
- In a mixing bowl, combine spinach, artichoke hearts, sour cream, cream cheese, Parmesan cheese, half of the mozzarella, garlic, and a sprinkle of salt and pepper. Mix until well blended.
- Spoon about a tablespoon of the spinach and artichoke mixture into each wonton cup.
- Sprinkle the remaining mozzarella over the tops of each cup.
- Bake for 10-12 minutes, or until the edges of the wontons are golden brown and the cheese is melted and bubbly.
- Let them cool for a couple of minutes before serving. These little bites are best enjoyed warm!
Tips for Success
For the best results, ensure your cream cheese is fully softened before mixing, as this will help everything combine smoothly. If using frozen spinach, make sure to thoroughly drain and squeeze out excess water to avoid a watery filling.
Additional Tips and Variations
Feel free to add a pinch of red pepper flakes for a bit of heat or substitute the mozzarella with a sharp cheddar for a different flavor profile. You can also add chopped bacon for an extra savory touch.
Nutritional Highlights (Per Serving)
These wonton cups are not just tasty; they’re a relatively guilt-free indulgence. Each serving is packed with wholesome spinach and artichokes, providing a good source of vitamins and fiber.
Frequently Asked Questions (FAQ)
Can I make these ahead of time? Yes, you can prepare the filling in advance and assemble the wonton cups just before baking.
How do I store leftovers? Keep any leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven to retain their crispiness.
Can I freeze them? While freezing is possible, the wontons may lose some of their crispiness after thawing and reheating.
Conclusion
These Spinach and Artichoke Dip Wonton Cups are a delightful twist on a classic favorite. I invite you to try this easy recipe for your next gathering and watch as they quickly disappear! Don’t forget to share your experience and any unique twists you put on them in the comments below. Happy cooking!
