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Easy Spinach and Artichoke Dip Wonton Cups

Spinach and Artichoke Dip Wonton Cups
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Whip up these Spinach and Artichoke Dip Wonton Cups for your next gathering! 🎉 Easy to make and irresistibly delicious, they’re the perfect bite-sized appetizer that everyone will love. Ready in just 20 minutes, they’re a must-try for any party.

Ingredients

  • 8 ounces frozen spinach, thawed – Adds a fresh, earthy flavor and a vibrant color.
  • 14 ounces marinated artichoke hearts, chopped – Brings a tangy, slightly sweet taste.
  • 4 ounces cream cheese, cubed – The base for the creamy texture.
  • 1/2 cup shredded pepper jack cheese – Introduces a mild heat and creamy melt.
  • 1/2 cup shredded mozzarella cheese – Adds a stretchy, melty consistency.
  • 3 cloves of garlic, minced – Provides a sharp, aromatic flavor.
  • 1/2 teaspoon crushed red pepper flakes – Gives a spicy kick to the dip.
  • 24 wonton wrappers – Creates the crispy cups that hold the filling.
  • Fresh chopped parsley, to garnish – Offers a burst of color and fresh flavor.
  • Olive oil spray – Used to prevent the wonton wrappers from sticking to the tin.

Instructions

  1. Make the Filling: In a mixing bowl, combine the thawed spinach, chopped artichoke hearts, cubed cream cheese, shredded pepper jack cheese, shredded mozzarella cheese, minced garlic, and crushed red pepper flakes. Mix well to ensure the ingredients are evenly distributed.
  2. Prepare the Wonton Cups: Preheat your oven to 350°F (175°C). Lightly spray a cupcake tin with olive oil spray. Press the wonton wrappers into the tin, forming cup shapes.
  3. Bake the Wonton Wrappers: Place the cupcake tin in the oven and bake the wonton wrappers for 5 minutes, just until they start to become golden and crisp.
  4. Fill the Cups: Remove the tin from the oven. Spoon approximately 1 tablespoon of the filling into each wonton cup.
  5. Final Bake: Return the tin to the oven and bake for an additional 10-12 minutes, or until the wonton wrappers are golden brown and the filling is heated through.
  6. Garnish and Serve: Once baked, remove the wonton cups from the oven. Garnish with freshly chopped parsley before serving warm.

Notes

  • Use a Mini Cupcake Tin: For bite-sized appetizers that are perfect for parties, use a mini cupcake tin. This size is ideal for guests to enjoy in one or two bites.
  • Customize Your Filling: Feel free to add other ingredients to the filling, such as diced bell peppers, sun-dried tomatoes, or olives, for added texture and flavor.
  • Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator. This makes assembly and baking quick and easy when you’re ready to serve.
  • Refrigeration: Store any leftover wonton cups in an airtight container in the refrigerator for up to 3 days.
  • Reheating: To reheat, place the wonton cups on a baking sheet and warm in a preheated 350°F oven for about 5-7 minutes, or until heated through and crispy. Avoid microwaving, as it can make the wonton wrappers soggy.
  • Dairy-Free Options: For a dairy-free version, use suitable dairy-free cream cheese and shredded cheese alternatives. Many brands offer delicious and melty options that work well in this recipe.
  • Gluten-Free Adaptation: For a gluten-free version, look for gluten-free wonton wrappers, or use sliced vegetables like zucchini as a base for a grain-free alternative.

Nutrition

Find it online: https://recipesmentor.com/easy-spinach-and-artichoke-dip-wonton-cups/