Spinach & Artichoke Wonton Cups with Creamy, Cheesy Filling
Spinach & artichoke wonton cups are crisp baked wonton shells filled with a creamy three-cheese mixture of spinach, artichokes, and garlic. They are served warm as a bite-sized appetizer perfect for gatherings and special occasions.
- Prep Time: 15 minutes
- Cook Time: 17 minutes
- Total Time: 32 minutes
- Yield: 24 wonton cups 1x
Ingredients
24 wonton wrappers
1 tablespoon olive oil
2 cloves garlic, minced
2 cups fresh spinach, chopped or 1 cup frozen spinach, thawed and squeezed dry
1 cup canned artichoke hearts, drained and finely chopped
8 ounces cream cheese, softened
1/4 cup sour cream
2 tablespoons mayonnaise
1/2 cup shredded mozzarella cheese
1/2 cup shredded Monterey Jack cheese
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
Cooking spray or oil for greasing pan
Instructions
-
Preheat oven to 375°F and lightly grease a mini muffin tin.
-
Press one wonton wrapper into each muffin cavity to form a cup shape.
-
Bake empty shells for 5 to 7 minutes until lightly golden.
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In a skillet, heat olive oil and sauté garlic for 30 seconds.
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Add spinach and cook until wilted, then remove from heat.
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In a bowl, combine spinach, artichokes, cream cheese, sour cream, mayonnaise, mozzarella, Monterey Jack, Parmesan, salt, and pepper. Mix until smooth.
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Spoon about 1 tablespoon of filling into each pre-baked wonton shell.
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Bake for 10 to 12 minutes until filling is hot and edges are golden.
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Cool for 5 minutes before removing from pan and serving.
Notes
Drain spinach and artichokes thoroughly to prevent watery filling. Reheat leftovers in the oven to maintain crispness. Greek yogurt may replace sour cream if desired.