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Baked Spinach Artichoke Wonton Cups

Irresistibly Creamy Baked Spinach Artichoke Wonton Cups

These Baked Spinach Artichoke Wonton Cups are quick and easy appetizers that impress with their creamy filling and crispy texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 cups
Course: Appetizers
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Wonton Cups
  • 12 pieces wonton wrappers Substitute with phyllo dough or mini tortilla cups if needed.
For the Filling
  • 10 oz frozen spinach Can use fresh spinach, about 4 cups, well-drained.
  • 14 oz artichoke hearts Canned or frozen varieties can be used.
  • 8 oz cream cheese Can swap for Greek yogurt for a lighter filling.
  • 1 cup sour cream Mayonnaise can be replaced with more sour cream if desired.
  • 0.5 cup Parmesan cheese Grana Padano can be a substitute.
  • 1 cup mozzarella cheese Recommended to use both mozzarella and parmesan.
  • 2 cloves garlic Minced garlic or garlic powder is a suitable alternative.
  • 1 tsp red pepper flakes Optional for those averse to spice.
  • to taste salt
  • to taste pepper

Equipment

  • muffin tin
  • mixing bowl
  • cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Start by thawing the frozen spinach in a microwave or on the stovetop, then squeeze out excess moisture using a clean kitchen towel.
  2. In a mixing bowl, beat together the softened cream cheese, sour cream, and mayonnaise until smooth. Gradually fold in mozzarella, Parmesan, chopped artichokes, drained spinach, minced garlic, red pepper flakes, salt, and pepper until evenly incorporated.
  3. Preheat your oven to 350°F (175°C) and spray a muffin tin with cooking spray. Press the wonton wrappers into each muffin cup to form little cups.
  4. Place the muffin tin with wonton wrappers into the preheated oven and bake for about 5 minutes until lightly golden.
  5. Carefully fill each wonton cup with the spinach and artichoke mixture, filling them about 3/4 full. Sprinkle extra Parmesan cheese on top.
  6. Return the muffin tin to the oven and bake for another 12-15 minutes until the filling is bubbly and tops are golden brown.
  7. Let the wonton cups cool slightly before serving, garnished with freshly chopped parsley.

Nutrition

Serving: 1cupCalories: 120kcalCarbohydrates: 10gProtein: 5gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 4mgCalcium: 200mgIron: 1mg

Notes

Ensure the spinach is well-drained to prevent a soggy filling. For convenience, assemble the wonton cups and refrigerate before baking.

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