Description
Spinach and artichoke wonton cups are a quick and easy appetizer featuring a creamy filling baked in crispy wonton wrappers—perfect for parties or snacks.
Ingredients
Scale
- 10 oz frozen spinach, thawed and drained well
- 8 oz jar artichoke hearts, drained and finely chopped
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 4 oz cream cheese, room temperature
- 12–14 wonton wrappers
- 1/2 cup grated Parmesan cheese
- 1 tbsp garlic powder
- Salt and pepper to taste
- 3 cloves garlic, minced
- Cooking spray
Instructions
- Preheat the oven to 350°F (175°C).
- Press one wonton wrapper into each cup of a muffin tin, making sure the sides form a cup. Lightly spray with cooking spray.
- Bake the wrappers for 5 minutes to slightly crisp them.
- In a bowl, combine the spinach, artichokes, mayonnaise, sour cream, cream cheese, Parmesan, minced garlic, garlic powder, salt, and pepper. Mix until well combined.
- Scoop the mixture into the pre-baked wonton cups evenly.
- Bake for an additional 10–12 minutes until the wrappers are golden and crispy.
- Cool slightly, then remove carefully from the muffin tin. Serve warm.
Notes
- Ensure spinach is thoroughly drained to avoid soggy bottoms.
- Use marinated or water-packed artichokes depending on your flavor preference.
- Greek yogurt can replace mayonnaise for a lighter option.
- Reheat in an oven or air fryer to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 110
- Sugar: 1g
- Sodium: 220mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg