Spinach and Artichoke Dip Wonton Cups 

Introduction

There’s something undeniably charming about appetizers that are not only delicious but also perfectly portioned for easy enjoyment. Enter the Spinach and Artichoke Dip Wonton Cups—a fun twist on the classic dip that transforms it into a handheld delight. This recipe combines the creamy richness of a spinach and artichoke dip with the light, crispy texture of wonton wrappers, making it a true crowd-pleaser. If you’re planning a party, a cozy get-together, or just need a unique snack, these little cups pack both flavor and convenience into every bite.

One of the best parts about these wonton cups is how easy they are to assemble, even if you’re not a pro in the kitchen. With a simple mini muffin tin, you’ll have each wonton wrapper cradling the creamy, cheesy filling, turning out beautifully golden and crisp after just a few minutes in the oven. And while the filling itself is made with pantry-friendly ingredients, the result is anything but ordinary. The combination of spinach, artichokes, and a blend of cheeses creates a flavor that’s both familiar and indulgent, but in a refreshing new format.

These wonton cups also allow for a touch of versatility. You can swap in different cheeses, add a bit of spice, or even try fresh herbs to make them your own. Plus, they can be prepared ahead of time and baked just before serving, making them ideal for entertaining without the stress. So let’s dive into the recipe and get ready to impress friends and family with these perfectly crisp, creamy, and flavorful bites!

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Spinach and Artichoke Dip Wonton Cups 🥟🌿

Ingredients:

• 24 wonton wrappers
• 1 cup frozen chopped spinach, thawed and drained
• 1 cup canned artichoke hearts, finely chopped
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• 1 clove garlic, minced
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Directions:

1. Preheat the oven to 350°F (180°C).
2. Lightly grease a mini muffin tin.
3. Gently press each wonton wrapper into the cups of the mini muffin tin, creating a cup shape. Bake for 5-7 minutes or until lightly golden. Remove from the oven and set aside.
4. In a mixing bowl, combine the drained spinach, chopped artichoke hearts, mayonnaise, sour cream, mozzarella, Parmesan, minced garlic, salt, and pepper. Mix until well combined.
5. Spoon the spinach and artichoke mixture into each wonton cup.
6. Bake in the preheated oven for an additional 10-12 minutes or until the edges are golden and the dip is bubbly.
7. Remove from the oven and let cool for a few minutes before transferring the wonton cups to a serving platter.
8. Garnish with fresh parsley if desired.
9. Serve warm and enjoy these delightful Spinach and Artichoke Dip Wonton Cups.

Tips:

• Ensure the spinach is thoroughly drained to prevent excess moisture in the dip.
• Experiment with different types of cheese for varied flavors.
• These can be prepared in advance and baked just before serving.

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