Spinach Artichoke Wonton Cups
With a creamy and extra cheesy spinach and artichoke mixture stuffed in crispy wonton wrappers, these Spinach Artichoke Wonton Cups are the perfect one bite appetizer. They are easy to make and can even be made ahead, making them a fun twist on spinach artichoke dip that are sure to disappear at your next party or potluck.
Servings: 36 wonton cups
Ingredients
- 36 wonton wrappers
- 4 oz cream cheese room temperature
- 1/2 cup shredded parmesan cheese
- 4 oz shredded mozzarella cheese about 1 cup
- 4 oz shredded Monterey jack cheese about 1 cup
- 1 cup frozen spinach thawed
- 1/2 cup chopped artichoke hearts
- 1/2 tsp salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp crushed red pepper flakes adjust if sensitive to spice
- olive oil cooking spray
Instructions
- Preheat oven to 365°
- Squeeze as much liquid as possible out of thawed spinach
- In a large bowl or the bowl of your mixer, add cream cheese and all three shredded cheeses, mix until combined. Add strained spinach, artichokes, and spices, and mix again until evenly combined.
- Spray 36 mini muffin cups with cooking spray. Place one wonton wrapper in each cup, pressing gently to create a space in the center to hold the filling. Spray each wonton lightly with cooking spray.
- Bake in preheated oven 5 minutes to partially cook the wontons.
- Scoop 1 tbsp of filling into the center of each wonton cup. Spray the edges of the wontons a final time to ensure they get extra crispy.
- Bake again 7 - 10 minutes until cheese is melted and wontons are crisp and golden brown.
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