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appetizer recipe

Baked Spinach Artichoke Wonton Cups

Skip the separate chips and dip and whip up this handheld recipe for hot and fresh Baked Spinach Artichoke Wonton Cups. This crispy, cheesy appetizer is sure to vanish at your next party or potluck and the individual cups make perfect hand-held snacks!

Baked Spinach Artichoke Wonton Cups

I suppose that’s what’s so addicting about this handheld appetizer. It’s a hot, creamy spinach-artichoke dip that needs no dipping. It needs no chip…ping. It needs nothing more than a hand to lift it from plate to mouth. And as my husband and I both proved, this is not a hard task.

Baked Spinach Artichoke Wonton Cups

I’ve actually managed to find a way to take the “work” out of chips and dips. Because these baked wonton cups provide all the required crunch of a chip, while at the same time serving as an edible envelope for a classic hot and creamy dip. It’s a twofer!

Baked Spinach Artichoke Wonton Cups

As a fun bonus, you could 100% use leftover spinach dip to make these tasty appetizer cups! Hellooooo leftover remix!

Baked Spinach Artichoke Wonton Cups

So if efficiency is your name and creamy-crispy snacks are your game, then allow me to introduce you to your new appetizer all-star that packs a whole lot-o-flavor into every bite. Baked Spinach Artichoke Wonton Cups: The laziest snack for the smartest snacker!

 

Baked Spinach Artichoke Wonton Cups

Skip the separate chips and dip and whip up this handheld recipe for hot and fresh Baked Spinach Artichoke Wonton Cups. This crispy, cheesy appetizer is sure to vanish at your next party or potluck and the individual cups make perfect hand-held snacks!
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer
Cuisine American
Servings 24 servings
Calories 52 kcal

Ingredients
  

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

Instructions
 

  • Pre-heat oven to 365 degrees F.
  • Next grab your creamed spinach and warm using package instructions. Drain your artichokes and chop into small pieces. Combine with spinach.
  • Gently place won-ton squares in a mini-muffin tray spritzed with spray oil. For extra crunch you can also lightly spray the won-ton wrappers themselves with a little oil.
  • Bake for 5 minutes to lightly crisp.
  • Combine creamed spinach with your trio of cheeses and season with garlic powder, red pepper flakes, salt, and pepper.
  • Spoon spinach mixture into lightly baked won-ton cups and bake for an additional 5 minutes or until the cheese is melted and the edges of your won-ton cups are toasty and golden brown with a hot, melty spinach dip center.
  • Dive in while they’re hot!

Notes

* For the artichokes, adjust amount based on preference. I like using 1/2 cup so there’s lots of marinated artichoke in every bite of spinach dip. If. you prefer less or a more mild flavor, try 1/4 cup. Alternatively, these can 100% be made without artichoke hearts if you prefer – add a little extra garlic or some sautéed shallots/onion in their place.
No creamed spinach? No problem! Simply thaw/heat a 9 oz package of frozen chopped spinach and combine it with 4 oz softened cream cheese or a bit extra based on your ideal spinach-to-cheese ratio.
Fresh minced garlic may be used in place of garlic powder if needed. Simply sauté it briefly in a little oil/butter to soften and release the fragrant aromatics of the garlic.
Keyword Spinach Artichoke Wonton

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