SPINACH & ARTICHOKE WONTON CUPS BEST

Imagine biting into a crispy, golden shell that gives way to a warm, creamy, and intensely flavorful center bursting with spinach, artichoke, and cheese—that’s exactly what you get with these Spinach & Artichoke Wonton Cups. These little bites are the perfect appetizer or snack, and trust me, they’re so easy to make that you’ll be whipping them up for every occasion! I promise, they will be a crowd-pleaser.

Ingredients

For the Spinach Artichoke Filling:

• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 4 ounces cream cheese, softened
• 1/2 cup mayonnaise
• 1/2 cup grated Parmesan cheese
• 1/4 cup grated mozzarella cheese
• 2 cloves garlic, minced
• 1/4 teaspoon red pepper flakes (optional)
• Salt and pepper to taste

For the Wonton Cups:

• 36 wonton wrappers
• Olive oil cooking spray

Let’s Talk Ingredient Swaps

Okay, let’s be real. Sometimes you open the fridge and realize you’re missing a key ingredient. Don’t panic! We can totally work around it.

• No Fresh Garlic? Garlic powder to the rescue! About 1/2 teaspoon will do the trick.
• Hate Mayo? Greek yogurt is a great substitute. It will add a little tang, but it’s delicious.
• Out of Parmesan? Asiago cheese will give you a similar nutty flavor.
• Can’t find Wonton Wrappers? While they are ideal, you could use mini phyllo shells if you adjust the baking time accordingly. Keep a close eye on them.

Essential Kitchen Equipment

Before we dive in, let’s make sure you have everything you need. Trust me, being organized makes the whole process smoother.

• Muffin Tin: You’ll need a standard 12-cup muffin tin to create the wonton cups.
• Mixing Bowls: A couple of different sized bowls will be helpful for mixing the filling.
• Cheese Grater: For freshly grating your Parmesan and mozzarella.
• Garlic Press (Optional): Makes mincing garlic a breeze!
• Measuring Cups and Spoons: Because precision matters in baking!
• Cookie Scoop (Optional): A small cookie scoop will help you evenly distribute the filling.

Step-by-Step Instructions

Okay, let’s get cooking! I promise, this is easier than it looks.

Prepping the Spinach & Artichoke Filling:

1. Squeeze the Spinach: This is *crucial*. Nobody wants watery Spinach & Artichoke Wonton Cups! Place the thawed spinach in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible. Seriously, squeeze it like you mean it.
2. Combine Ingredients: In a medium bowl, combine the squeezed spinach, chopped artichoke hearts, softened cream cheese, mayonnaise, Parmesan cheese, mozzarella cheese, minced garlic, and red pepper flakes (if using).
3. Season to Taste: Add salt and pepper to taste. Don’t be shy! Give it a good mix and then taste it. You want it to be flavorful!

Assembling the Wonton Cups:

1. Preheat Oven: Preheat your oven to 375°F (190°C).
2. Prepare Muffin Tin: Lightly coat a 12-cup muffin tin with olive oil cooking spray. This will prevent the wonton wrappers from sticking.
3. Layer the Wonton Wrappers: Gently press one wonton wrapper into each muffin cup. Then, layer another wonton wrapper on top, rotating it slightly to create a star shape. This double layer will make the cups sturdier.
4. Fill the Cups: Spoon the spinach and artichoke filling into each wonton cup, filling them almost to the top. A small cookie scoop is perfect for this!

Baking and Serving:

1. Bake: Bake in the preheated oven for 12-15 minutes, or until the wonton wrappers are golden brown and crispy and the filling is heated through and bubbly.
2. Cool Slightly: Let the cups cool in the muffin tin for a few minutes before carefully removing them. A thin spatula can help with this.
3. Serve: Serve warm and enjoy! These are best served immediately, but they can be reheated.

Pro Tips for Wonton Cup Perfection

Okay, my friend, I’ve got a few insider tips to make your Spinach & Artichoke Wonton Cups the absolute *best*.

• Don’t Overfill: It’s tempting to cram as much filling as possible into each cup, but resist the urge! Overfilling can cause the wonton wrappers to become soggy.
• Watch the Browning: Ovens can vary, so keep a close eye on the wonton wrappers. If they start to brown too quickly, you can loosely tent the muffin tin with foil.
• Make Ahead: You can assemble the wonton cups ahead of time and store them in the refrigerator for a few hours before baking. Just add a few extra minutes to the baking time.
• Spice it Up: If you like a little heat, add a pinch of cayenne pepper to the filling or top the baked cups with a drizzle of hot sauce.
• Get Creative with Toppings: Sprinkle the baked cups with extra Parmesan cheese, chopped green onions, or a sprinkle of paprika for a beautiful presentation.

Variations to Try

Want to switch things up a bit? I’ve got you covered!

• Add Chicken or Shrimp: For a heartier appetizer, add cooked and shredded chicken or chopped shrimp to the filling.
• Use Different Cheeses: Experiment with different cheeses like Gruyere, Fontina, or even a little bit of blue cheese for a unique flavor.
• Make it Vegan: Use vegan cream cheese and mayonnaise, and omit the Parmesan cheese. You can also add a sprinkle of nutritional yeast for a cheesy flavor.
• Add More Veggies: Sautéed mushrooms, chopped bell peppers, or caramelized onions would be delicious additions to the filling.

Serving Suggestions

Spinach & Artichoke Wonton Cups are incredibly versatile and can be served in so many ways!

• Appetizer: These are perfect for parties, potlucks, or game day gatherings.
• Snack: A quick and easy snack for after school or anytime you’re craving something savory.
• Light Meal: Serve a few cups with a side salad for a light and satisfying lunch or dinner.
• Party Platter: Add them to a larger appetizer platter with other favorites like Cheesy Garlic Wraps and a bowl of Minestrone Soup.

Storage and Reheating Instructions

Okay, let’s talk leftovers (if you even *have* any!).

• Storage: Store leftover Spinach & Artichoke Wonton Cups in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through. You can also reheat them in the microwave, but they may not be as crispy. Air frying also works great! Try reheating your Air Fryer Mushroom or these wonton cups for a tasty treat.

Why I Love This Recipe

Honestly, what’s *not* to love? These Spinach & Artichoke Wonton Cups are:

• Easy to Make: Seriously, anyone can make these!
• Crowd-Pleasing: Everyone always raves about them.
• Versatile: You can easily customize the filling to your liking.
• Perfect for Any Occasion: From casual get-togethers to fancy parties, these are always a hit.
• Delicious: That creamy, cheesy filling combined with the crispy wonton wrapper is simply irresistible. They are similar to the Baked Spinach Mushroom Quesadillas in flavor profile.

More Recipes to Love

If you’re looking for more easy and delicious recipes, be sure to check out these:

• Garlic Parmesan Pasta: A simple yet incredibly flavorful pasta dish.
• Cheesy Garlic Chicken Wraps: A quick and easy meal that’s perfect for busy weeknights.

Final Thoughts

So, there you have it! My ultimate guide to making the most amazing Spinach & Artichoke Wonton Cups. I hope you love this recipe as much as I do. Now go forth and create some deliciousness! And don’t forget to let me know how they turn out in the comments below! Happy cooking!