Spinach and Artichoke Wonton Cups
Introduction
Spinach and Artichoke Wonton Cups are a delightful appetizer that combines the creamy goodness of spinach and artichokes nestled in crispy wonton wrappers. These bite-sized treats are perfect for parties, game day, or simply enjoying a cozy night in. With their tasty filling and crunchy exterior, they are sure to impress anyone who takes a bite!
Why Make This Recipe
Making Spinach and Artichoke Wonton Cups is a great way to enjoy a classic flavor combo in a fun new form. They are easy to prepare, and the crispy wonton shells add a wonderful texture. Plus, they are made with simple ingredients that are easy to find. These cups are not only delicious but also a hit at gatherings. Your guests will love them, and you will love how quick and simple they are to make!
How to Make Spinach and Artichoke Wonton Cups
Ingredients:
- 24 wonton wrappers
- 1 cup frozen chopped spinach, thawed and drained
- 1 cup canned artichoke hearts, chopped
- 1/2 cup cream cheese, softened
- 1/2 cup sour cream
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 garlic clove, minced
- Salt and pepper, to taste
- Olive oil spray
Directions:
- Preheat oven to 350°F (175°C). Lightly spray a mini muffin tin with olive oil.
- Press wonton wrappers into the cups of the muffin tin to form small shells.
- Bake for 7 minutes until lightly golden. Remove and set aside.
- In a mixing bowl, combine spinach, artichokes, cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, and pepper. Mix until well combined.
- Spoon the spinach-artichoke mixture into each pre-baked wonton cup, filling to the top.
- Return to the oven and bake for 10–12 minutes, until the filling is hot and slightly golden on top.
- Serve warm and garnish with a sprinkle of Parmesan if desired.
How to Serve Spinach and Artichoke Wonton Cups
Serve these tasty wonton cups warm, straight from the oven. They are great on their own or with a side of marinara or ranch dipping sauce. For an extra touch, sprinkle some freshly chopped herbs, like parsley or chives, on top for a pop of color.
How to Store Spinach and Artichoke Wonton Cups
If you have leftovers, let the cups cool to room temperature. Store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply bake them in the oven at 350°F (175°C) for about 10 minutes until warmed through.
Tips to Make Spinach and Artichoke Wonton Cups
- Make sure to thoroughly drain the spinach to prevent soggy cups.
- You can use fresh spinach instead of frozen if you prefer. Just sauté it for a few minutes until wilted.
- For a spicier kick, add a pinch of red pepper flakes to the filling mixture.
- Feel free to mix in other ingredients like cooked chicken or sun-dried tomatoes for extra flavor.
Variation
Try using different cheeses, such as feta or goat cheese, for a different taste. You can also swap out artichokes for other veggies, like mushrooms or bell peppers, if you want to customize the filling.
FAQs
1. Can I make these in advance?
Yes, you can prepare the filling ahead of time and store it in the fridge. Assemble the wonton cups just before baking for the best texture.
2. Can I freeze the wonton cups?
Yes, you can freeze the uncooked wonton cups. Just assemble them and freeze them on a tray before transferring them to an airtight container. Bake directly from frozen, adding a few extra minutes to the baking time.
3. What can I serve with these cups?
They pair well with a variety of dips such as sour cream, guacamole, or spicy sauces. A fresh salad on the side also complements them nicely!
