Spinach and Artichoke Wonton Cups
Equipment
- Standard 12-cup muffin tin
Ingredients
- 10 oz frozen spinach, thawed and drained very well
- 8 oz jar artichoke hearts, drained and finely chopped
- 4 oz cream cheese, room temperature
- ⅓ cup mayonnaise
- ⅓ cup sour cream
- ½ cup Parmesan cheese, grated
- 3 cloves fresh garlic, minced
- 1 tablespoon garlic powder
- Salt and pepper, to taste
- 12–14 wonton wrappers (NOT egg roll wrappers - check the label)
- Cooking spray
Instructions
- Preheat oven to 350°F.
- Press one wonton wrapper into each cup of a muffin tin. Lightly spray each with cooking spray. Bake for 5 minutes until just lightly toasted. Watch closely - they brown fast.
- In a medium bowl, combine the drained spinach, chopped artichoke hearts, cream cheese, mayonnaise, sour cream, Parmesan, minced garlic, garlic powder, salt, and pepper. Mix until evenly combined.
- Scoop the filling evenly into each pre-baked wonton cup. Do not overfill.
- Bake for 10 minutes, or until the wonton cups are golden brown and crispy and the filling is hot. Keep an eye on them toward the end.
- Let cool slightly in the muffin tin, then carefully remove. Use a butter knife to gently loosen any that stick. Serve warm.
Notes
- Drain the spinach very well - use cheesecloth or press firmly through a strainer. This is the key to crispy, not soggy, cups.
- Chop the artichoke hearts into small pieces so they blend into the filling easily.
- Cream cheese should be at room temperature for a smooth, lump-free filling.
- Storage: Keep in an airtight container in the fridge for up to 3 days. Reheat in an air fryer to bring back the crispiness.
- Make-ahead tip: Prepare the filling up to 1 day ahead and refrigerate. Bake the shells and assemble right before serving.