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Wonton cups filled with creamy spinach and artichoke mixture, topped with melted Parmesan cheese.

Spinach and Artichoke Wonton Cups

Make-ahead spinach artichoke wonton cups with creamy cheese, baked in a muffin tin in 30 minutes. A warm vegetarian appetizer that serves 6.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

  • 10 oz frozen spinach 283 g, thawed and drained very well
  • 8 oz jar artichoke hearts 227 g, drained and finely chopped
  • 1/3 cup mayonnaise 76 g
  • 1/3 cup sour cream 80 g
  • 4 oz cream cheese 113 g, room temperature
  • 12–14 wonton wrappers
  • 1/2 cup Parmesan cheese 50 g
  • 1 tbsp garlic powder
  • Salt and pepper to taste
  • 3 cloves fresh garlic minced
  • Cooking spray

Method
 

  1. Set oven temperature to 350°F (175°C).
  2. Place one wonton wrapper into each cup of a muffin tin, pressing gently. Apply a light coating of cooking spray to each and bake for 5 minutes.
  3. Combine all remaining ingredients in a medium bowl and stir until uniformly blended.
  4. Distribute the spinach and artichoke mixture evenly among the wonton cups and return to the oven for about 10 minutes, or until the wontons turn golden brown and crisp.
  5. Allow to cool briefly, then carefully take them out of the muffin tin. Serve warm.