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.
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)
Instructions
Preheat the oven to 350°F (180°C).
Lightly grease a mini muffin tin.
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.
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.
Spoon the spinach and artichoke mixture into each wonton cup.
Bake in the preheated oven for an additional 10-12 minutes or until the edges are golden and the dip is bubbly.
Remove from the oven and let cool for a few minutes before transferring the wonton cups to a serving platter.
Garnish with fresh parsley if desired.
Serve warm and enjoy these delightful Spinach and Artichoke Dip Wonton Cups.
Notes
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.
