Baked Spinach Artichoke Wonton Cups Recipe

Introduction

Baked Spinach Artichoke Wonton Cups are a delightful twist on the classic spinach artichoke dip, served in crispy, bite-sized wonton wrappers. These flavorful cups are perfect for parties, snacks, or a tasty appetizer that’s easy to make and sure to impress.

Ingredients

• 24 chilled wonton wrappers
• 9 oz creamed spinach (frozen or freshly made)
• 3-6 oz marinated artichoke hearts (approximately 1/4-1/2 cup chopped)
• 2 oz softened cream cheese (cut into 6-8 cubes)
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup grated mozzarella cheese
• 1/2 tsp garlic powder
• 1/4-1/2 tsp crushed red pepper flakes
• 1/8 tsp salt (or to taste)
• 1/8 tsp black pepper
• Spray oil (avocado, olive, or your choice)

Instructions

1. Step 1: Preheat your oven to 365 degrees F.
2. Step 2: Warm the creamed spinach according to package instructions. Drain the marinated artichoke hearts and chop them into small pieces, then combine with the warmed spinach.
3. Step 3: Lightly spray a mini-muffin tray with oil. Gently press the wonton wrappers into each muffin cup. For extra crunch, you can also lightly spray the wrappers themselves with oil.
4. Step 4: Bake the wonton cups for 5 minutes to lightly crisp them.
5. Step 5: Mix the creamed spinach and artichokes with cream cheese, parmesan, mozzarella, garlic powder, crushed red pepper flakes, salt, and black pepper until well combined.
6. Step 6: Spoon the spinach mixture into the pre-baked wonton cups. Return to the oven and bake for an additional 5 minutes or until the cheese is melted and the edges of the cups are golden brown and toasty.
7. Step 7: Serve hot and enjoy your crispy, melty spinach artichoke wonton cups.

Tips & Variations

• For a milder flavor, reduce or omit the crushed red pepper flakes.
• You can substitute fresh spinach cooked and drained for the creamed spinach if you prefer a less creamy texture.
• Add a sprinkle of chopped fresh herbs like parsley or basil on top before baking for a fresh boost.
• Try using different cheese blends such as provolone or fontina for a unique twist.

Storage

Store any leftover wonton cups in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 350-degree F oven for about 5-7 minutes to crisp them back up without losing texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these wonton cups ahead of time?

You can prepare the spinach and artichoke filling a day ahead and store it in the refrigerator. Assemble and bake the wonton cups just before serving to keep them crispy and fresh.

Are frozen wonton wrappers okay to use?

Yes, frozen wonton wrappers work well. Just make sure they are fully thawed before placing them in the muffin tin to prevent tearing or cracking.

Baked Spinach Artichoke Wonton Cups Recipe

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These Baked Spinach Artichoke Wonton Cups are a delicious and easy appetizer featuring crispy wonton wrappers filled with a creamy blend of creamed spinach, marinated artichoke hearts, and a trio of cheeses. Perfectly baked to golden perfection, these bite-sized treats offer a delightful combination of crunchy texture and rich, melty filling that’s sure to impress at any gathering.

• Author: Ruby
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 24 wonton cups 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wonton Cups

• 24 chilled wonton wrappers
• Spray oil (avocado, olive, or other), for greasing

Spinach Artichoke Filling

• 9 oz creamed spinach (frozen or freshly made)
• 3–6 oz marinated artichoke hearts (approx. 1/4–1/2 cup chopped)
• 2 oz softened cream cheese (cut into 6–8 cubes)
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup grated mozzarella cheese
• 1/2 tsp garlic powder
• 1/4–1/2 tsp crushed red pepper flakes
• 1/8 tsp salt (or to taste)
• 1/8 tsp black pepper

Instructions

1. Preheat the oven. Set your oven to 365 degrees Fahrenheit to ensure it reaches the perfect temperature for baking the wonton cups.
2. Prepare the spinach and artichokes. Warm the creamed spinach according to the package instructions, if using frozen. Drain the marinated artichoke hearts well and chop them into small pieces. Combine the warmed spinach and chopped artichokes in a bowl.
3. Arrange wonton wrappers. Lightly spray a mini-muffin tray with oil. Gently place each wonton wrapper into the muffin cups. For extra crispness, you may lightly spray the surface of the wonton wrappers with a little oil as well.
4. Partially bake the wonton cups. Bake the cups for 5 minutes. This pre-baking step crisps the wrappers slightly, creating a sturdy base for the filling.
5. Make the cheese and spinach filling. In a mixing bowl, combine the warmed creamed spinach and artichoke mixture with cream cheese cubes, Parmesan cheese, mozzarella cheese, garlic powder, crushed red pepper flakes, salt, and black pepper. Mix well until the filling is creamy and well-seasoned.
6. Fill and bake again. Spoon the prepared spinach and cheese filling evenly into each pre-baked wonton cup. Return to the oven and bake for an additional 5 minutes or until the cheese is melted and the wonton edges are golden brown and toasty.
7. Serve hot. Remove from the oven and serve the spinach artichoke wonton cups immediately while hot and melty for the best taste experience.

Notes

• You can use either frozen creamed spinach thawed and warmed or freshly made creamed spinach for freshness.
• Adjust crushed red pepper flakes according to your preferred spice level or omit for mild flavor.
• Lightly spraying the wonton wrappers before baking will enhance crispiness but is optional.
• For a gluten-free version, substitute the wonton wrappers with gluten-free wrappers if available.
• These cups are best enjoyed freshly baked for maximum crispness and melty filling.

Keywords: spinach artichoke appetizer, baked wonton cups, spinach artichoke dip recipe, easy party appetizers, cheesy spinach artichoke