Baked Spinach Artichoke Wonton Cups Recipe

Introduction

These Baked Spinach Artichoke Wonton Cups are a delightful appetizer perfect for any gathering. Crispy wonton wrappers hold a creamy, cheesy filling loaded with spinach and artichokes for a tasty bite-sized treat.

Ingredients

• 24 chilled wonton wrappers
• 9 oz creamed spinach (frozen or freshly made)
• 3-6 oz marinated artichoke hearts (approx. 1/4-1/2 cup chopped)
• 2 oz softened cream cheese (cut into 6-8 cubes)
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup grated mozzarella cheese
• 1/2 tsp garlic powder
• 1/4-1/2 tsp crushed red pepper flakes
• 1/8 tsp salt (or to taste)
• 1/8 tsp black pepper
• Spray oil (avocado, olive, etc.)

Instructions

1. Step 1: Preheat your oven to 365 degrees F.
2. Step 2: Warm the creamed spinach according to package instructions. Drain and chop the marinated artichoke hearts, then combine them with the spinach.
3. Step 3: Lightly spray a mini muffin tray with oil. Gently press each wonton wrapper into the muffin cups. For extra crunch, you can also lightly spray the wonton wrappers with oil.
4. Step 4: Bake the wonton cups for 5 minutes to lightly crisp them.
5. Step 5: In a bowl, mix the creamed spinach and artichokes with cream cheese cubes, parmesan, mozzarella, garlic powder, crushed red pepper flakes, salt, and black pepper until well combined.
6. Step 6: Spoon the spinach mixture into the pre-baked wonton cups evenly. Bake again for about 5 minutes or until the cheese melts and the edges of the wonton cups turn golden and toasty.
7. Step 7: Serve immediately while hot and enjoy these creamy, crispy bites!

Tips & Variations

• Use fresh spinach sautéed with garlic for a fresher taste instead of creamed spinach.
• Swap mozzarella with fontina or gouda for a different cheese flavor.
• For a milder version, reduce or omit the crushed red pepper flakes.
• Try adding cooked bacon or chopped jalapeños for added texture and flavor.

Storage

Store leftover wonton cups in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a 350-degree oven for about 5 minutes to restore crispiness. Avoid microwaving to keep the wontons crunchy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh wonton wrappers or do they have to be chilled?

Chilled wonton wrappers work best because they hold their shape during baking. Fresh wrappers may become too soft and not crisp up properly.

Can I prepare these ahead of time?

You can assemble the wonton cups and refrigerate them unbaked for a few hours before baking. Just add an extra minute or two to the baking time when ready to cook.

Baked Spinach Artichoke Wonton Cups Recipe

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★★★★★

4.6 from 60 reviews

Delight in these crispy baked spinach artichoke wonton cups, a perfect appetizer that combines creamy spinach and marinated artichokes with a melty cheese blend, all nestled in crunchy wonton wrappers. Quick to prepare and ideal for parties or snacks, they offer a delicious twist on classic spinach artichoke dip.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 24 wonton cups 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Wonton Cups

• 24 chilled wonton wrappers
• spray oil (avocado, olive, etc.) for greasing

Spinach Artichoke Filling

• 9 oz creamed spinach (frozen or freshly made)
• 3–6 oz marinated artichoke hearts (approx. 1/4–1/2 cup chopped)
• 2 oz softened cream cheese (cut into 6–8 cubes)
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup grated mozzarella cheese
• 1/2 tsp garlic powder
• 1/4–1/2 tsp crushed red pepper flakes
• 1/8 tsp salt (or to taste)
• 1/8 tsp black pepper

Instructions

1. Preheat the oven: Pre-heat your oven to 365 degrees Fahrenheit to prepare for baking the wonton cups.
2. Prepare the spinach and artichokes: Warm the creamed spinach according to package instructions or your homemade method. Meanwhile, drain the marinated artichoke hearts and chop them into small pieces. Combine the artichokes with the warmed spinach in a mixing bowl.
3. Prepare wonton wrappers: Lightly spray a mini-muffin tray with oil. Gently place each wonton wrapper into a muffin cup. For extra crunch, you can lightly spray the wonton wrappers themselves with some oil as well.
4. Pre-bake wonton cups: Bake the wonton-lined muffin tray for 5 minutes to lightly crisp and set the wonton cups.
5. Make the filling mixture: Add the cream cheese cubes, parmesan cheese, mozzarella cheese, garlic powder, crushed red pepper flakes, salt, and black pepper to the spinach and artichokes. Mix well until combined into a creamy filling.
6. Fill and finish baking: Spoon the spinach and cheese mixture into each pre-baked wonton cup. Return to the oven and bake for an additional 5 minutes or until the cheese is melted, and the wonton edges are toasty and golden brown.
7. Serve hot: Remove from oven and enjoy immediately while hot with a melty, savory spinach dip center in crispy wonton cups.

Notes

• You can adjust the amount of crushed red pepper flakes for spiciness.
• Ensure the cream cheese is softened for easy mixing.
• Use freshly grated cheeses for best melting and flavor.
• Mini muffin trays work best to hold the wonton shape crisply.
• These cups are best served fresh but can be reheated briefly without losing too much crispness.

Keywords: spinach artichoke dip, wonton cups, appetizer recipe, baked spinach, cheese appetizer, party snacks, easy appetizers