Description
Crispy baked wonton cups filled with a creamy, cheesy spinach and artichoke dip—perfect for parties and easy to make in just 30 minutes.
Ingredients
- 12 wonton wrappers
- Cooking spray
- ½ of a 10‑oz package frozen spinach, thawed and very well‑strained
- 1 (8‑oz) can artichoke hearts, drained and finely chopped
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 2 oz cream cheese, at room temperature
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
Instructions
- Preheat oven to 350 °F.
- Arrange wonton wrappers into the cups of a standard 12‑cup muffin pan, lightly spray with cooking spray, and bake for 5 minutes.
- In a bowl, stir together spinach, chopped artichoke hearts, mayonnaise, sour cream, cream cheese, Parmesan, and garlic until well combined.
- Divide the mixture evenly among the pre‑baked wonton cups.
- Return them to the oven and bake for another 10–12 minutes, until the filling is warmed and cups are golden brown.
Notes
- Refrigerate leftovers in an airtight container for up to 2 days.
- Reheat in a 300 °F oven for 5–10 minutes for optimal crispiness.
- Can be made ahead by prepping cups and filling separately.
- Use fresh spinach by cooking and draining thoroughly.
- Do not freeze as texture may suffer.
Nutrition
- Serving Size: 1 wonton cup
- Calories: 120
- Sugar: 1g
- Sodium: 230mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 10mg
