Brought this out as a party appetizer, and everyone ate at least 4!

DELICIOUS SPINACH AND ARTICHOKE DIP WONTON CUPS RECIPE

If you’re a fan of creamy spinach and artichoke dip, then you’re in for a treat with this creative twist – Spinach and Artichoke Dip Wonton Cups! These bite-sized delights combine the flavors of a classic dip with the crunch of crispy wonton cups, making them perfect for parties, game nights, or as a delicious appetizer any time.

Spinach and Artichoke Dip Wonton Cups are not only delicious but also fun to make and share with loved ones. Whether you’re hosting a party or simply craving a tasty snack, these bite-sized treats are sure to impress. With their crispy shells and creamy, flavorful filling, they offer the perfect balance of textures and flavors in every bite. Give this recipe a try and enjoy a delightful culinary experience! Let’s dive into how to make these irresistible treats.

 

 

INGREDIENTS:

– 24 wonton wrappers

– 1 cup chopped spinach (fresh or frozen, thawed and drained)

– 1 cup chopped artichoke hearts (canned or jarred, drained)

– 1 cup shredded mozzarella cheese

– 1/2 cup grated Parmesan cheese

– 1/2 cup sour cream

– 1/4 cup mayonnaise

– 1 clove garlic, minced

– Salt and pepper to taste

– Cooking spray

INSTRUCTIONS: 

1. Preheat Oven: Start by preheating your oven to 350°F (175°C). Prepare a mini muffin tin by spraying it with cooking spray to prevent sticking.

2. Create Wonton Cups: Gently press each wonton wrapper into the cups of the mini muffin tin, forming small cups. Lightly spray the wonton wrappers with cooking spray to help them crisp up in the oven.

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3. Make Spinach and Artichoke Dip Filling: In a mixing bowl, combine the chopped spinach, chopped artichoke hearts, shredded mozzarella cheese, grated Parmesan cheese, sour cream, mayonnaise, minced garlic, salt, and pepper. Mix everything together until well combined.

4. Fill Wonton Cups: Spoon the spinach and artichoke dip mixture evenly into each wonton cup, filling them to the top without overflowing.

5. Bake to Perfection: Place the filled mini muffin tin in the preheated oven and bake for about 10-12 minutes or until the wonton wrappers are golden brown and crispy, and the dip filling is hot and bubbly.

6. Serve and Enjoy: Once baked, carefully remove the Spinach and Artichoke Dip Wonton Cups from the oven. Allow them to cool slightly before serving to avoid burning your mouth. Arrange them on a serving platter and watch them disappear as your guests enjoy the delicious combination of flavors and textures.

RECIPE TIPS:

– You can customize this recipe by adding diced cooked chicken or crispy bacon to the spinach and artichoke dip mixture for extra flavor.

– If you prefer a spicier kick, add a pinch of red pepper flakes or a dash of hot sauce to the dip mixture.

– These wonton cups are best served warm but can also be enjoyed at room temperature.

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