Spinach-Artichoke Dip Wonton Cups
A delightful handheld version of classic Spinach-Artichoke Dip, served in crispy wonton cups.
Equipment
- muffin pan
Ingredients
Wonton Cups
- 12 pieces wonton wrappers
- 1 spray cooking spray
Filling
- 5 oz. frozen spinach thawed and very well-strained
- 1 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
Preparation
- Preheat the oven to 350°F.
- Arrange the wonton wrappers in a standard 12-cup muffin pan then spray them lightly with cooking spray.
- Bake the wonton cups for 5 minutes then remove them from the oven and set them aside.
- In a medium bowl, stir together the chopped artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese and minced garlic.
- Divide the spinach mixture evenly among the wonton cups then return them to the oven for 10 to 12 minutes until the spinach mixture is warm and the wonton cups are golden brown.
Notes
Make-ahead: You can bake the wonton cups and prepare the spinach-artichoke filling up to 24 hours in advance. Store the baked wonton cups at room temperature in an airtight container and refrigerate the filling. Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Leftovers reheat best in a 350°F oven or air fryer for a few minutes until warmed through. I don’t recommend freezing these.
Nutrition
Serving: 1cupCalories: 200kcalCarbohydrates: 15gProtein: 5gFat: 14gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 6mgCalcium: 150mgIron: 1mg
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