Spinach and Artichoke Dip Wonton Cups

1. Introduction

Spinach and Artichoke Dip Wonton Cups are a creative and delicious way to enjoy the classic spinach and artichoke dip in a bite-sized, crispy wonton shell. These cups are perfect for parties, gatherings, or even as a fun appetizer at home. The creamy, cheesy filling pairs perfectly with the crunchy wonton, creating a satisfying and flavorful treat that’s sure to impress your guests.

2. Ingredients

Here’s what you’ll need to make Spinach and Artichoke Dip Wonton Cups:

• 24 wonton wrappers
• 1 cup of frozen spinach, thawed and drained
• 1 can (14 ounces) of artichoke hearts, drained and chopped
• 1/2 cup of cream cheese, softened
• 1/4 cup of sour cream
• 1/4 cup of mayonnaise
• 1/2 cup of grated Parmesan cheese
• 1/2 cup of shredded mozzarella cheese
• 2 cloves of garlic, minced
• 1/4 teaspoon of salt
• 1/4 teaspoon of black pepper
• Cooking spray
• Optional garnish: chopped fresh parsley or additional Parmesan cheese

3. Preparing the Wonton Cups

Preheat your oven to 350°F (175°C). Lightly spray a muffin tin with cooking spray. Place one wonton wrapper into each muffin cup, pressing down gently to form a cup shape. The edges should slightly overlap the sides of the muffin cup, creating a nice, crispy border once baked. This will be the crunchy base for your spinach and artichoke dip.

4. Baking the Wonton Cups

Place the muffin tin in the preheated oven and bake the wonton wrappers for 5-7 minutes, or until they are lightly golden and crisp. Be careful not to overbake, as they will bake again with the filling. Once done, remove the wonton cups from the oven and set them aside to cool slightly while you prepare the filling.

5. Preparing the Spinach

If you’re using frozen spinach, make sure it’s fully thawed and drained. Squeeze out as much moisture as possible using a clean kitchen towel or paper towels. This step is crucial to prevent the dip from becoming watery. If using fresh spinach, sauté it in a pan with a little olive oil until wilted, then drain and chop it finely.

6. Preparing the Artichokes

Drain the canned artichoke hearts well, then chop them into small, bite-sized pieces. You want the artichokes to be evenly distributed throughout the dip, so avoid large chunks. The artichokes add a delicious, tangy flavor that pairs perfectly with the spinach and cheeses.

7. Mixing the Filling

In a large mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise until smooth and creamy. Add the drained spinach, chopped artichokes, Parmesan cheese, mozzarella cheese, minced garlic, salt, and pepper. Stir everything together until well mixed. The mixture should be thick and creamy, with the cheese evenly distributed throughout.

8. Filling the Wonton Cups

Spoon about 1 tablespoon of the spinach and artichoke mixture into each pre-baked wonton cup. Be generous with the filling, but don’t overfill, as the mixture may bubble over during baking. The filling should reach just below the top edge of the wonton cup.

9. Baking the Filled Wonton Cups

Return the filled wonton cups to the oven and bake for an additional 10-12 minutes, or until the filling is hot and bubbly, and the wonton edges are golden brown. The cheese should be melted and slightly golden on top, creating a beautiful and delicious presentation.

10. Cooling and Garnishing

Once baked, remove the wonton cups from the oven and let them cool in the muffin tin for a few minutes. This allows the filling to set slightly, making them easier to remove. If desired, garnish the tops with a sprinkle of fresh parsley or additional grated Parmesan cheese for an extra touch of flavor and color.

11. Serving Suggestions

Spinach and Artichoke Dip Wonton Cups are best served warm, straight from the oven. They make a fantastic appetizer or snack, and their bite-sized nature makes them perfect for parties or game day gatherings. Pair them with a crisp white wine or a light beer for a delightful combination.

12. Storing Leftovers

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, place the wonton cups on a baking sheet and warm them in a preheated oven at 350°F (175°C) for 5-7 minutes. This will help maintain their crispiness, rather than microwaving, which can make the wontons soggy.

13. Making Ahead

You can prepare the filling up to 2 days in advance and store it in the refrigerator. When you’re ready to serve, simply fill the pre-baked wonton cups and bake as directed. This make-ahead option is perfect for hosting, as it allows you to spend less time in the kitchen on the day of your event.

14. Recipe Variations

Feel free to customize your Spinach and Artichoke Dip Wonton Cups with different ingredients. You can add a pinch of red pepper flakes for a spicy kick, or mix in some cooked bacon bits for a smoky flavor. For a more indulgent version, try adding extra cheese, such as fontina or Gruyère, to the filling.

15. Conclusion

Spinach and Artichoke Dip Wonton Cups are a delightful and crowd-pleasing appetizer that combines the creamy goodness of spinach and artichoke dip with the satisfying crunch of a wonton shell. They’re easy to make, customizable, and perfect for any occasion. Whether you’re hosting a party or just craving a tasty snack, these wonton cups are sure to be a hit. Enjoy the creamy, cheesy filling and the crisp, golden wonton in every bite!