1. Can I make Spinach-Artichoke Dip Wonton Cups ahead of time?

Yes, you can prepare the wonton cups and the spinach-artichoke filling ahead of time. Bake the wonton wrappers, let them cool, and store them in an airtight container. You can also make the spinach-artichoke filling in advance and refrigerate it. When ready to serve, simply assemble the cups and bake for a few minutes until they’re warm and golden.

2. Can I use fresh spinach instead of frozen?

Absolutely! If you prefer fresh spinach, simply cook it down and make sure to drain it well to remove any excess moisture. This will ensure that your Spinach-Artichoke Dip Wonton Cups stay crispy and not soggy.

3. Can I make these Spinach-Artichoke Dip Wonton Cups gluten-free?

Yes! To make these wonton cups gluten-free, swap out the traditional wonton wrappers for gluten-free phyllo dough or gluten-free wonton wrappers. These will give you the same crunchy texture without the gluten.

4. How can I store leftovers?

If you have leftovers, store the Spinach-Artichoke Dip Wonton Cups in an airtight container in the fridge for up to 3 days. To reheat, place them in the oven at 350°F for about 5 minutes until the wontons are crispy again and the filling is warmed through.

Spinach-Artichoke Dip Wonton Cups - Easy & Crispy Recipe

Name: Spinach-Artichoke Dip Wonton Cups
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 12 wonton wrappers; Cooking spray; 1/2 of a 10-oz. package frozen spinach, thawed and very well-strained; 1 (8-oz.) can artichoke hearts, drained and finely chopped; 1/3 cup mayonnaise; 1/4 cup sour cream; 2 oz. cream cheese, at room temperature; 1/2 cup grated Parmesan cheese; 2 cloves garlic, minced

Description

Spinach-Artichoke Dip Wonton Cups offer a bite-sized twist on a classic creamy dip, featuring a crunchy wonton wrapper and a rich spinach-artichoke filling. Perfect for parties and gatherings, these easy-to-make appetizer cups are sure to be a hit!

Ingredients

Scale

12 wonton wrappers
Cooking spray
1/2 of a 10-oz. package frozen spinach, thawed and very well-strained
1 (8-oz.) can artichoke hearts, drained and finely chopped
1/3 cup mayonnaise
1/4 cup sour cream
2 oz. cream cheese, at room temperature
1/2 cup grated Parmesan cheese
2 cloves garlic, minced

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Instructions

Preheat the oven to 350°F (175°C).
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 from the oven and set aside.
In a medium bowl, stir together the chopped artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese, and minced garlic until well combined.
Divide the spinach mixture evenly among the wonton cups and return to the oven for an additional 10 to 12 minutes, or until the spinach mixture is heated through and the wonton cups are golden brown.
Remove from the oven, let cool for a few minutes, and serve hot.

Notes

Ensure spinach is well-strained to prevent a soggy dip.
If using fresh spinach, be sure to cook and drain it before adding to the dip.
For a lighter version, use Greek yogurt instead of sour cream.
These cups can be prepared ahead of time; bake the wonton cups and store them separately until ready to fill and bake again.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 132 kcal
Sugar: 2g
Sodium: 245mg
Fat: 10g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 1g
Protein: 3g
Cholesterol: 14mg