Spinach & Artichoke Wonton Cups

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Spinach & Artichoke Wonton Cups

These Spinach & Artichoke Wonton Cups are crispy, creamy, cheesy little bites that are perfect for parties, holidays, game day, or anytime you need an easy appetizer. Wonton wrappers bake into golden crunchy cups and are filled with a delicious spinach artichoke mixture made with cream cheese, Parmesan, sour cream, mayo, garlic, and chopped artichokes. This easy baked appetizer tastes like spinach artichoke dip in a fun finger-food form!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer, Snack

Cuisine: American

Keyword: baked wonton cups, party appetizer, spinach artichoke appetizer, spinach artichoke wonton cups, wonton cup appetizer

Cooking Method: Baking, Oven

Diet: Vegetarian

Servings:

Calories: 146kcal

Author: MelanieCooks.com

Ingredients

7 oz frozen spinach thawed and drained very well
5 oz artichoke hearts drained and finely chopped
1/4 cup mayonnaise
1/4 cup sour cream
3 oz cream cheese softened to room temperature
9 wonton wrappers
1/3 cup Parmesan cheese
2 tsp garlic powder
2 cloves fresh garlic minced
1/4 tsp salt
1/8 tsp black pepper
2 tsp olive oil for greasing and brushing

Instructions

Preheat the oven to 350°F. Lightly grease a 9-cup muffin tin with olive oil.
Press one wonton wrapper into each muffin cup to form little cups. Brush the wonton wrappers lightly with olive oil.
Bake the empty wonton cups for 5 minutes, or until lightly toasted.
In a mixing bowl, add the drained spinach, chopped artichokes, mayonnaise, sour cream, softened cream cheese, Parmesan cheese, garlic powder, minced garlic, salt, and pepper.
Mix everything together until the filling is creamy and evenly combined.
Spoon the spinach artichoke filling into the partially baked wonton cups.
Put the muffin tin back in the oven and bake for about 10 minutes, or until the wonton wrappers are golden brown and crispy.
Let the wonton cups cool for a few minutes, then carefully remove them from the muffin tin and serve warm.

Notes

Make sure to squeeze the spinach very well so the filling is not watery and the wonton cups stay crispy.
Cooking spray can be used instead of olive oil if you want a quick alternative.

Nutrition