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.
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Spinach and Artichoke Dip Wonton Cups
Servings: Makes about 24 cups
Servings: Makes about 24 cups
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
- 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
Directions
1. Preheat your oven to 375°F (190°C). Spray a mini muffin tin with non-stick cooking spray.
2. Press each wonton wrapper into a well of the mini muffin tin to form a cup.
3. 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.
4. Spoon about a tablespoon of the spinach and artichoke mixture into each wonton cup.
5. Sprinkle the remaining mozzarella over the tops of each cup.
6. Bake for 10-12 minutes, or until the edges of the wontons are golden brown and the cheese is melted and bubbly.
7. Let them cool for a couple of minutes before serving. These little bites are best enjoyed warm!
Variations & Tips
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- For a protein-packed version, add some finely chopped cooked chicken or crumbled bacon to the filling.
- Experiment with different cheeses for a variety of flavors; swapping out mozzarella for a spicy pepper jack can add a kick!
- To make these ahead of time, assemble the wonton cups and store them refrigerated. Pop them in the oven just before your guests arrive so you can serve them piping hot.
- If you have vegetarians in the bunch, ensure your wonton wrappers are egg-free. There are several brands out there to choose from.
- For the littles who might be a bit picky, try adding a pinch of mild cheddar on top, it's familiar and always a hit with the young ones.
- And don't forget, using a mini muffin tin is the perfect size to get that crispy cup without overdoing it, so that each bite is just as satisfying as the last. Happy cooking!
- Experiment with different cheeses for a variety of flavors; swapping out mozzarella for a spicy pepper jack can add a kick!
- To make these ahead of time, assemble the wonton cups and store them refrigerated. Pop them in the oven just before your guests arrive so you can serve them piping hot.
- If you have vegetarians in the bunch, ensure your wonton wrappers are egg-free. There are several brands out there to choose from.
- For the littles who might be a bit picky, try adding a pinch of mild cheddar on top, it's familiar and always a hit with the young ones.
- And don't forget, using a mini muffin tin is the perfect size to get that crispy cup without overdoing it, so that each bite is just as satisfying as the last. Happy cooking!