Name: Spinach Artichoke Wonton Cups
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 12-14 servings
Ingredients: 10 oz package Frozen Spinach, thawed and drained very well; 8 oz jar Artichoke Hearts, drained and finely chopped; 1/3 cup Mayonnaise; 1/3 cup Sour Cream; 4 oz Cream Cheese, room temperature; 12-14 Wonton Wrappers; 1/2 cup Parmesan Cheese; 1 tablespoon Garlic Powder; Salt and Pepper, to taste; 3 cloves Fresh Garlic, minced; Cooking Spray

Spinach and Artichoke Wonton Cups are about to become your new favorite appetizer, and for good reason! Imagin extracte bite-sized delights, crispy on the outside and bursting with a warm, creamy, cheesy filling on the inside. We all know and adore the classic spinach and artichoke dip – that comforting, savory concoction that disappears from any party platter in minutes. But what if I told you we’ve elevated it to an entirely new level of irresistible convenience and presentation? These delightful little cups take all the beloved flavors of that iconic dip and package them into perfectly portioned, delightfully crunchy vessels. They’re incredibly easy to make, making them ideal for weeknight gatherings or impressive enough for a crowd. The magic lies in their portability and the satisfying crunch of the wonton wrapper, creating a textural contrast that’s simply divine. Get ready to wow your guests (and yourself!) with these addictive little morsels of pure joy.

Ingredients:

10 oz package Frozen Spinach, thawed and drained very well
8 oz jar Artichoke Hearts, drained and finely chopped
1/3 cup Mayonnaise
1/3 cup Sour Cream
4 oz Cream Cheese, room temperature
12-14 Wonton Wrappers
1/2 cup Parmesan Cheese
1 tablespoon Garlic Powder
Salt and Pepper, to taste
3 cloves Fresh Garlic, minced
Cooking Spray

Preparation and Assembly

Step 1: Preparing the Wonton Cups

The foundation of our Spinach and Artichoke Wonton Cups starts with creating the perfect crispy vessels. Preheat your oven to 375°F (190°C). Lightly coat a 12-cup muffin tin with cooking spray. This is crucial to prevent the wonton wrappers from sticking once they bake. Now, take your wonton wrappers and carefully press each one into a cup of the prepared muffin tin, forming a little cup-like shape. You want the edges to extend slightly above the rim of the muffin tin. Don’t worry if they crinkle a bit; it adds to the rustic charm! Once all the wrappers are in place, give them another very light misting with cooking spray. This helps them crisp up beautifully in the oven and achieve that delightful golden-brown color. Pop the muffin tin into the preheated oven and bake for 8-10 minutes, or until the edges are golden and the wonton wrappers are crispy. Keep a close eye on them as they can go from perfect to burnt quite quickly. Once baked, carefully remove them from the oven and let them cool in the muffin tin for a few minutes before gently transferring them to a wire rack to cool completely. This allows them to firm up and ensures they won’t collapse when filled.

Step 2: Crafting the Creamy Spinach and Artichoke Filling

While your wonton cups are cooling, it’s time to bring together the star of the show – the delicious filling. In a medium-sized mixing bowl, combine the thawed and thoroughly drained frozen spinach. It’s incredibly important to squeeze out as much moisture as possible from the spinach; excess water will make your filling soggy. You can do this by wrapping it in a clean kitchen towel or paper towels and squeezing firmly. Next, add the finely chopped drained artichoke hearts to the bowl. Now, introduce the creamy elements: the room-temperature cream cheese, mayonnaise, and sour cream. Using room-temperature cream cheese is key here, as it will blend much more smoothly with the other ingredients, preventing any lumps. Add the minced fresh garlic, garlic powder, and a generous pinch of salt and freshly ground black pepper. Seasoning is a personal preference, so feel free to adjust the salt and pepper to your liking.

Step 3: Mixing and Enhancing the Filling

With all the filling ingredients in the bowl, it’s time to mix them together to create a cohesive and flavorful mixture. You can use a spoon or a spatula for this. Gently stir and fold the ingredients until they are well combined and there are no streaks of cream cheese or spinach clumps. We want a lovely, creamy texture with the distinct pieces of spinach and artichoke visible. Now, it’s time to add the Parmesan cheese. Reserve about 2 tablespoons of the Parmesan for topping later. Stir the remaining 1/4 cup of Parmesan cheese into the filling mixture. The Parmesan adds a lovely salty, nutty depth to the filling and helps bind it together even further. Taste the filling at this stage and adjust any seasonings if needed. Remember, the wonton wrappers themselves don’t have much flavor, so a well-seasoned filling is essential for a delicious bite.

Step 4: Filling the Wonton Cups

Once the wonton cups have cooled completely and the filling is ready, it’s time for the exciting part – filling them! Take each cooled wonton cup and carefully spoon a generous amount of the spinach and artichoke filling into it. You want to fill them almost to the brim, but not so much that the filling spills over the sides during baking. The quantity of filling you use will depend on the size of your wonton wrappers and how deep your muffin tin cups are. Aim for a nice mound of filling in each cup. This step is where you can really see your Spinach and Artichoke Wonton Cups coming to life. Ensure the filling is evenly distributed among all the wonton cups.

Step 5: Baking to Golden Perfection

Now that our wonton cups are filled, they’re ready for their final bake. Sprinkle the reserved 2 tablespoons of Parmesan cheese evenly over the tops of the filled wonton cups. This will create a delicious, golden-brown cheesy crust that complements the creamy filling perfectly. Place the filled muffin tin back into the preheated oven (still at 375°F/190°C). Bake for an additional 12-15 minutes, or until the filling is heated through, bubbly around the edges, and the Parmesan cheese on top is melted and golden brown. Again, keep a watchful eye, as ovens can vary, and you want that beautiful golden hue without any charring. Once they’re done, carefully remove the muffin tin from the oven. Let them cool in the muffin tin for about 5 minutes before gently removing them. Using a small offset spatula or a butter knife can help to gently loosen them from the tin if they stick. Transfer them to a serving platter and allow them to cool slightly before serving. They are best enjoyed warm, allowing the flavors to meld beautifully.

Conclusion:

I hope you’ve enjoyed learning how to create these delightful Spinach and Artichoke Wonton Cups! These little appetizers are incredibly versatile and are sure to be a hit at your next gathering or even as a quick and satisfying snack. The crispy wonton shells provide the perfect crunchy contrast to the creamy, savory spinach and artichoke filling. They’re surprisingly easy to assemble, making them a fantastic option for both begin extractner and experienced cooks. Don’t be afraid to get creative and adapt this recipe to your personal taste preferences.

For serving, I love presenting these warm and fresh. They pair beautifully with a chilled glass of white grape juice or a sparkling cider. You can also serve them as part of a larger appetizer spread, alongside other finger foods.

As for variations, feel free to add a pinch of red pepper flakes to the filling for a touch of heat, or mix in some sun-dried tomatoes for an extra layer of flavor. You could also experiment with different cheeses, like a sharp cheddar or a smoked gouda. The possibilities are endless, and that’s part of what makes these Spinach and Artichoke Wonton Cups so much fun to make. So go ahead, give them a try, and enjoy the delicious results! I’m confident you’ll be proud of these tasty treats.

Frequently Asked Questions:

Can I make the Spinach and Artichoke Wonton Cups ahead of time?

Yes, you can! You can prepare the filling a day in advance and store it in an airtight container in the refrigerator. For the wonton cups, it’s best to bake them just before filling and serving for maximum crispiness. You can also assemble the filled cups and refrigerate them for a few hours, but be aware they might not be as crisp as freshly baked ones.

What kind of wonton wrappers should I use?

You can use standard square wonton wrappers that you find in the refrigerated section of most grocery stores. They work perfectly for creating these bite-sized cups. Ensure they are fresh and not dried out for the best results when baking.

Can I freeze the Spinach and Artichoke Wonton Cups?

While the baked wonton cups can be frozen for later use, the creamy filling might not hold up as well after thawing and reheating. It’s generally recommended to make the filling fresh and bake the cups just before serving for the best texture and flavor experience.