Savory spinach and artichoke wonton cups served as appetizers.

Spinach and Artichoke Wonton Cups

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Here is a simple guide to a tasty and easy appetizer.

introduction

These spinach and artichoke wonton cups are small, warm, and cheesy. They make a good snack or party starter. You use wonton wrappers as cups and fill them with a creamy spinach and artichoke mix. They bake quickly and come out crispy.

why make this recipe

  • You want a quick appetizer that looks nice.
  • You can make them ahead and warm them before serving.
  • Kids and adults usually like the cheesy filling.
  • They use common ingredients and take little time.

how to make Spinach and Artichoke Wonton Cups

Make the filling first, press each wonton into a muffin tin, add the filling, and bake. The filling is quick to mix since it uses cream cheese and shredded cheeses. The wonton wrappers turn golden and crisp in the oven. The whole process is fast and simple.

Ingredients :

  • 1 package of wonton wrappers
  • 2 cups fresh spinach, chopped
  • 1 can (14 oz) artichoke hearts, drained and chopped
  • 1 cup cream cheese, softened
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • Olive oil spray

Directions :

  1. Preheat the oven to 375°F (190°C).
  2. In a mixing bowl, combine chopped spinach, artichokes, cream cheese, mozzarella, Parmesan, garlic, salt, and pepper. Mix until well blended.
  3. Spray a muffin tin with olive oil spray.
  4. Place a wonton wrapper into each muffin cup, pressing down to form a cup shape.
  5. Fill each wonton cup with the spinach and artichoke mixture.
  6. Bake for 15-20 minutes, or until the wonton wrappers are golden brown and crispy.
  7. Remove from the oven and let cool slightly before serving.

how to serve Spinach and Artichoke Wonton Cups

Serve warm on a platter. You can add a small bowl of marinara or ranch dressing for dipping. They work well as finger food at parties or as a side with soup or salad.

how to store Spinach and Artichoke Wonton Cups

  • Cool to room temperature.
  • Store in an airtight container in the fridge for up to 3 days.
  • Reheat in a 350°F oven for 5-8 minutes to keep the wrappers crisp.
  • Avoid microwaving if you want them crisp; the microwave makes them soft.

tips to make Spinach and Artichoke Wonton Cups

  • Drain the artichokes well so the filling is not watery.
  • Use softened cream cheese so the filling mixes easily.
  • Press the wonton wrappers gently into the muffin cups to avoid tearing.
  • Do not overfill the cups; leave a little room so the cheese can melt without spilling.
  • For extra crunch, brush or spray a little olive oil on the wonton edges before baking.

variation (if any)

  • Add cooked, chopped bacon or diced ham for a meaty version.
  • Use feta instead of Parmesan for a tangy taste.
  • Add red pepper flakes or a dash of hot sauce to the filling for heat.
  • Use frozen chopped spinach (thawed and drained) instead of fresh spinach.

FAQs

Q: Can I make these ahead of time?
A: Yes. Make and bake them, then store in the fridge. Reheat in the oven before serving.

Q: Can I freeze them?
A: Yes. Freeze baked cups in a single layer, then transfer to a freezer bag. Reheat in the oven from frozen at 350°F for 10-12 minutes.

Q: Can I use a different wrapper?
A: You can try small phyllo squares or mini tart shells, but baking time may change.

Q: Are they vegetarian?
A: The base recipe is vegetarian if you use cheeses made without animal rennet.

Q: Can I make them dairy-free?
A: Use dairy-free cream cheese and shredded cheese substitutes, but texture and taste will differ.

Conclusion

For another clear recipe version, see Just a Taste’s Spinach-Artichoke Dip Wonton Cups recipe which shows step-by-step photos. For more tips and a slightly different take, check Al Dente Diva’s Spinach and Artichoke Wonton Cups.