introduction
I like simple snacks that taste rich. These spinach and artichoke wonton cups are small, warm, and creamy. They cook fast and work for a party or a snack. For another easy recipe idea, see this authentic Italian grandmother’s cake recipe for a homey dessert.
why make this recipe
Make these because they are quick, tasty, and easy to share. They use common ingredients and give the same cozy flavor as spinach-artichoke dip in a neat bite.
how to make Spinach and Artichoke Wonton Cups
These take little time. You press wonton wrappers into a muffin tin, fill them with a creamy spinach and artichoke mix, and bake until golden.
Ingredients :
- 10 wonton wrappers
- 1 cup fresh spinach, chopped
- 1 cup canned artichokes, chopped
- 1 cup cream cheese, softened
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
Directions :
- Preheat the oven to 350°F (175°C).
- Lightly spray a muffin tin with cooking spray.
- Press each wonton wrapper into the muffin tin cups to form a shell.
- In a mixing bowl, combine chopped spinach, artichokes, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, salt, and pepper. Mix well.
- Spoon the mixture into each wonton shell, filling them generously.
- Bake in the preheated oven for about 15-20 minutes or until the wontons are golden brown and crispy.
- Allow to cool slightly before serving.
how to serve Spinach and Artichoke Wonton Cups
Serve warm on a platter. They go well with a light dipping sauce or extra grated Parmesan. Offer napkins and small plates for guests.
how to store Spinach and Artichoke Wonton Cups
Cool to room temperature, then store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 325°F (160°C) for 5-8 minutes to keep them crisp.
tips to make Spinach and Artichoke Wonton Cups
– Squeeze excess water from the spinach before mixing.
– Do not overfill the wonton shells to avoid spills.
– Use room-temperature cream cheese for easy mixing.
– For extra crisp, bake a few minutes longer and watch the edges.
variation (if any)
You can add cooked bacon bits or chopped sun-dried tomatoes for more flavor. Swap mozzarella for pepper jack for a mild kick.
FAQs
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze out all water before using.
Q: Can I make these ahead of time?
A: You can fill them and keep them covered in the fridge for a few hours before baking. Bake when ready.
Q: Are there gluten-free options?
A: Use gluten-free wonton wrappers if you need a gluten-free version.
Conclusion
For a similar take and extra ideas, check this helpful recipe for Spinach-Artichoke Dip Wonton Cups on Just a Taste: Spinach-Artichoke Dip Wonton Cups – Just a Taste.