Description
These Spinach and Artichoke Wonton Cups are a delicious, bite-sized appetizer featuring a creamy blend of cheeses, spinach, and artichoke hearts baked inside crispy wonton wrappers. Perfect for parties or a tasty snack, these savory cups are easy to make and packed with cheesy, savory flavor.
Ingredients
Scale
Wonton Cups
- 36 wonton wrappers
- Olive oil cooking spray
Spinach and Artichoke Filling
- 4 oz cream cheese, room temperature
- 1/2 cup shredded parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 cup shredded Monterey Jack cheese
- 1 cup frozen spinach, thawed and squeezed dry
- 1/2 cup chopped artichoke hearts
- 1/2 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper flakes
Instructions
- Preheat Oven: Preheat your oven to 365°F (185°C) to prepare for baking the wonton cups.
- Prepare Spinach: Make sure to squeeze out any excess liquid from the thawed spinach to avoid soggy filling.
- Mix Cheeses: In a large bowl, combine the cream cheese, parmesan, mozzarella, and Monterey Jack cheeses until well blended.
- Add Vegetables and Seasonings: Stir in the squeezed spinach, chopped artichoke hearts, salt, black pepper, garlic powder, onion powder, and crushed red pepper flakes. Mix until the filling is smooth and uniform.
- Prepare Muffin Tin: Lightly spray 36 mini muffin cups with olive oil cooking spray to prevent sticking.
- Form Wonton Cups: Press one wonton wrapper into each muffin cup and spray the wrappers lightly with olive oil again to help crisping.
- Par-Bake Wontons: Bake the empty wonton wrappers for 5 minutes to make them slightly crisp.
- Fill Cups: Spoon about 1 tablespoon of the prepared spinach and artichoke cheese filling into each wonton cup.
- Final Bake: Return the filled cups to the oven and bake for an additional 7–10 minutes, or until the cheese melts and the tops turn golden brown.
- Cool and Serve: Allow the wonton cups to cool slightly in the pan before removing and serving.
Notes
- Make sure to squeeze out all excess liquid from the spinach to ensure the filling isn’t watery.
- You can substitute fresh spinach if preferred; just make sure it is cooked and thoroughly drained.
- These can be made ahead of time, refrigerated, and baked just before serving.
- For a spicier kick, increase the crushed red pepper flakes to taste.
- Use mini muffin tins for perfectly sized appetizer portions.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Keywords: spinach artichoke dip, wonton cups, appetizer, party snack, cheesy spinach cups, bite-sized appetizers
