SPINACH & ARTICHOKE WONTON CUPS EASY

Remember that potluck last summer? Everyone brought a dish, and while there were some amazing mains, the appetizers were a little…lacking. That’s when I decided I needed a go-to appetizer recipe that’s always a hit. Enter: Spinach & Artichoke Wonton Cups. These little bites are creamy, savory, and have the perfect crunch— I promise you will be the star of your next party (or just have a seriously delicious snack ready at home!).

Why You’ll Absolutely Love These Spinach & Artichoke Wonton Cups

Okay, let’s be real, who doesn’t love spinach and artichoke dip? But sometimes, you want something a little fancier, a little more…portable. That’s where these wonton cups shine! Here’s why they’re about to become your new favorite appetizer:

• Easy to Make: Seriously, we’re talking minimal effort for maximum flavor. You don’t need to be a master chef to nail this recipe.
• Crowd-Pleaser: Whether it’s a game day gathering, a holiday party, or just a casual get-together, these cups are always a hit. Even picky eaters love them!
• Customizable: Want to add a little heat? Go for it! Want to use different cheeses? Be my guest! This recipe is a fantastic base for your own creative twists.
• Perfectly Portioned: No more double-dipping or messy spreading. Each wonton cup is a self-contained serving of deliciousness.
• Make-Ahead Friendly: You can assemble these beauties ahead of time and bake them just before serving. Talk about stress-free entertaining!

Ingredients You’ll Need

Let’s gather our ingredients. Don’t worry, most of them are pantry staples!

• Wonton Wrappers: These are the base of our cups. You can find them in the refrigerated section of most grocery stores, usually near the tofu or produce.
• Frozen Spinach: Make sure it’s thawed and thoroughly squeezed dry. Excess moisture is the enemy of crispy wonton cups!
• Artichoke Hearts: Canned or jarred artichoke hearts in water, drained and chopped. Don’t use the marinated kind; they’ll be too oily.
• Cream Cheese: This is the creamy foundation of our dip. Make sure it’s softened to room temperature for easy mixing.
• Mayonnaise: Adds moisture and richness. You can use light mayo if you prefer.
• Parmesan Cheese: For that salty, nutty flavor. Freshly grated is always best!
• Mozzarella Cheese: Melts beautifully and adds a gooey texture.
• Garlic: Minced, for that essential savory flavor.
• Onion Powder: A little extra oomph of flavor.
• Red Pepper Flakes (optional): For a touch of heat.
• Salt and Pepper: To taste.
• Cooking Spray: To prevent sticking.

Ingredient Swaps and Substitutions

Don’t be afraid to get creative! Here are some ideas for ingredient swaps:

• Spinach: If you’re not a spinach fan, you can substitute kale or collard greens. Just make sure they’re cooked and finely chopped.
• Artichoke Hearts: Canned water chestnuts could add a similar texture (though the flavor will be different).
• Cream Cheese: Neufchatel cheese (light cream cheese) works well.
• Mayonnaise: Greek yogurt can be substituted for some of the mayonnaise to lighten it up.
• Parmesan Cheese: Asiago cheese is a great alternative.
• Mozzarella Cheese: Provolone or Monterey Jack cheese would also be delicious.
• Garlic: Roasted garlic will add a sweeter, more mellow flavor.
• Red Pepper Flakes: A dash of hot sauce will also do the trick.

Step-by-Step Instructions: Making the Magic Happen

Alright, let’s get cooking! Here’s how to make these amazing Spinach & Artichoke Wonton Cups:

1. Prep the Oven and Muffin Tin: Preheat your oven to 375°F (190°C). Spray a 24-cup mini muffin tin with cooking spray. This is crucial to prevent the wonton wrappers from sticking.
2. Prepare the Spinach: If using frozen spinach, make sure it’s completely thawed. Then, squeeze out every last drop of moisture. I usually wrap it in a clean kitchen towel and wring it out. You’ll be surprised how much water comes out! Chop the spinach finely.
3. Combine the Ingredients: In a large bowl, combine the softened cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, minced garlic, onion powder, red pepper flakes (if using), salt, and pepper. Mix until well combined.
4. Add the Spinach and Artichokes: Add the chopped spinach and artichoke hearts to the cream cheese mixture. Stir until everything is evenly distributed.
5. Assemble the Wonton Cups: Gently press a wonton wrapper into each cup of the mini muffin tin. Make sure the wrapper is snug against the bottom and sides. You can slightly overlap the edges if needed.
6. Fill the Cups: Spoon the spinach and artichoke mixture into each wonton cup, filling them almost to the top.
7. Bake: Bake for 12-15 minutes, or until the wonton wrappers are golden brown and the filling is bubbly.
8. Cool and Serve: Let the wonton cups cool in the muffin tin for a few minutes before carefully removing them with a spoon or fork. Serve warm and enjoy!

Pro Tips for Perfect Wonton Cups

Here are a few extra tips to ensure your wonton cups are a smashing success:

• Don’t Overfill: Overfilling the wonton cups can cause them to become soggy or overflow during baking.
• Check for Doneness: The wonton wrappers should be golden brown and crispy, and the filling should be heated through and bubbly.
• Prevent Sticking: Spraying the muffin tin thoroughly with cooking spray is essential. You can also use silicone muffin liners for extra insurance.
• Adjust Baking Time: Baking times may vary depending on your oven. Keep an eye on the wonton cups and adjust the time as needed.
• Serve Immediately (or Reheat): These are best served warm, fresh from the oven. If you’re making them ahead of time, you can reheat them in the oven or microwave before serving.

Variations to Spice Things Up

Want to put your own spin on these Spinach & Artichoke Wonton Cups? Here are some fun variations to try:

• Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the filling for extra heat.
• Cheesy: Use a blend of different cheeses, such as Gruyere, Fontina, or Havarti.
• Meaty: Add cooked and crumbled bacon, sausage, or prosciutto to the filling.
• Vegetarian: Add chopped sun-dried tomatoes, roasted red peppers, or olives to the filling.
• Mediterranean: Add crumbled feta cheese, Kalamata olives, and a squeeze of lemon juice to the filling.

Adding a Little Heat

If you’re a fan of spicy food, there are several ways to add heat to these wonton cups:

• Red Pepper Flakes: As mentioned before, a pinch of red pepper flakes is a simple way to add a subtle kick.
• Cayenne Pepper: A pinch of cayenne pepper will add more intense heat. Be careful not to add too much!
• Hot Sauce: A dash of your favorite hot sauce will add both heat and flavor.
• Jalapeños: Finely chopped jalapeños will add a fresh, spicy flavor. Be sure to remove the seeds and membranes for less heat.
• Spicy Cheese: Use a spicy cheese, such as pepper jack, in place of some of the mozzarella.

Making it a Meal

While these are fantastic as an appetizer, you can easily turn them into a light meal. Simply serve them with a side salad or a bowl of soup. They’re also great as a vegetarian lunch option.

Make-Ahead Instructions and Storage

One of the best things about these Spinach & Artichoke Wonton Cups is that you can make them ahead of time. Here’s how:

• Assemble Ahead: Assemble the wonton cups as directed, but don’t bake them. Cover the muffin tin with plastic wrap and store it in the refrigerator for up to 24 hours.
• Bake When Ready: When you’re ready to bake, preheat the oven and bake as directed. You may need to add a few extra minutes to the baking time if the wonton cups are cold.
• Storage: Leftover baked wonton cups can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or microwave before serving.

Freezing: While you can freeze these, the texture of the wonton wrappers might change slightly. If you want to freeze them, bake them first, let them cool completely, then freeze in a single layer on a baking sheet. Once frozen, transfer to a freezer bag. Reheat directly from frozen in a preheated oven.

Troubleshooting: Common Problems and Solutions

Even with the simplest recipes, things can sometimes go awry. Here are some common problems and how to fix them:

• Soggy Wonton Cups: This is usually caused by excess moisture in the spinach. Make sure to squeeze out all the water from the spinach before adding it to the filling. Also, don’t overfill the cups.
• Wonton Wrappers Sticking: Make sure to spray the muffin tin thoroughly with cooking spray. You can also use silicone muffin liners.
• Uneven Baking: Baking times can vary depending on your oven. Keep an eye on the wonton cups and adjust the time as needed. Rotate the muffin tin halfway through baking for even browning.
• Filling is Too Dry: If the filling seems too dry, add a little more mayonnaise or cream cheese.
• Filling is Too Runny: If the filling is too runny, add a little more Parmesan cheese or breadcrumbs.

Serving Suggestions

These Spinach & Artichoke Wonton Cups are delicious on their own, but here are some ideas for serving them:

• As an Appetizer: Serve them warm as a party appetizer or a snack.
• With a Dipping Sauce: Offer a variety of dipping sauces, such as ranch dressing, blue cheese dressing, or marinara sauce.
• As a Side Dish: Serve them as a side dish with grilled chicken, fish, or steak.
• In a Lunchbox: Pack them in a lunchbox for a fun and tasty midday treat.
• Garnishes: Garnish with a sprinkle of fresh parsley, chopped green onions, or a drizzle of balsamic glaze.

For a truly impressive presentation, arrange the wonton cups on a platter and garnish with fresh herbs and a small bowl of dipping sauce.

Nutritional Information

Here’s a rough estimate of the nutritional information per wonton cup (this will vary depending on the specific ingredients you use):

• Calories: 70-90
• Fat: 5-7g
• Saturated Fat: 3-4g
• Cholesterol: 20-25mg
• Sodium: 100-150mg
• Carbohydrates: 4-6g
• Fiber: 0-1g
• Sugar: 1-2g
• Protein: 2-3g

Remember that these are estimates. Use a nutrition calculator for a more precise breakdown if needed.

Frequently Asked Questions (FAQs)

Here are some frequently asked questions about making Spinach & Artichoke Wonton Cups:

Q: Can I use egg roll wrappers instead of wonton wrappers?

A: Egg roll wrappers are larger and thicker than wonton wrappers, so they won’t work as well in this recipe. They’ll be too bulky for the mini muffin tin.

Q: Can I use fresh spinach instead of frozen?

A: Yes, but you’ll need to cook the fresh spinach first to wilt it down and remove excess moisture. Squeeze it dry before chopping and adding it to the filling.

Q: Can I make these in a regular-sized muffin tin?

A: Yes, but you’ll need to use larger wonton wrappers or cut them to fit. You’ll also need to increase the baking time slightly.

Q: Can I add other vegetables to the filling?

A: Absolutely! Chopped mushrooms, onions, or bell peppers would all be delicious additions.

Q: Can I make these without cream cheese?

A: You can try substituting ricotta cheese or Greek yogurt, but the texture and flavor will be different.

Final Thoughts

These Spinach & Artichoke Wonton Cups are a guaranteed crowd-pleaser that are easy to make, customizable, and perfect for any occasion. So, go ahead and give them a try! I’m confident you’ll love them as much as I do. Happy cooking!

Spinach & Artichoke Wonton Cups

These Spinach & Artichoke Wonton Cups are a delicious and easy-to-make appetizer, perfect for parties or a quick snack. They combine the classic flavors of spinach and artichoke dip with the crispy texture of wonton wrappers, creating a crowd-pleasing bite.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 24

Course: Appetizer, Snack

Cuisine: American

Calories: 80

Ingredients Equipment Method Notes

Ingredients

  

• 24 wonton wrappers
• 10 ounces frozen spinach, thawed and squeezed dry
• 14 ounces artichoke hearts, drained and chopped
• 8 ounces cream cheese, softened
• 1/4 cup mayonnaise
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 2 cloves garlic, minced
• 1/4 teaspoon onion powder
• 1/4 teaspoon red pepper flakes optional
• Salt and pepper to taste
• Cooking spray

Equipment

• Mini muffin tin (24-cup)
• Large bowl
• Mixing Spoon
• Measuring cups and spoons
• Kitchen towel
• Oven
• Fork or spoon for serving

Method

 

1. Preheat oven to 375°F (190°C). Spray a 24-cup mini muffin tin with cooking spray.
2. If using frozen spinach, ensure it’s completely thawed. Squeeze out all excess moisture. Chop finely.
3. In a large bowl, combine softened cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, minced garlic, onion powder, red pepper flakes (if using), salt, and pepper. Mix well.
4. Add chopped spinach and artichoke hearts to the cream cheese mixture. Stir until evenly distributed.
5. Gently press a wonton wrapper into each cup of the mini muffin tin.
6. Spoon the spinach and artichoke mixture into each wonton cup, filling almost to the top.
7. Bake for 12-15 minutes, or until the wonton wrappers are golden brown and the filling is bubbly.
8. Let the wonton cups cool in the muffin tin for a few minutes before carefully removing them. Serve warm.

Notes

For best results, ensure spinach is thoroughly squeezed dry to prevent soggy wonton cups. Wonton cups can be assembled ahead of time and refrigerated for up to 24 hours before baking. Leftover baked wonton cups can be stored in an airtight container in the refrigerator for up to 3 days and reheated. For a spicy kick, add cayenne pepper or hot sauce to the filling. Try different cheese blends like Gruyere or Fontina. Add cooked bacon or sausage for a meaty variation.