Spinach-Artichoke Dip Wonton Cups
These Spinach-Artichoke Dip Wonton Cups are a crowd-pleasing appetizer perfect for any baby shower, offering delightful flavors with easy prep.
Ingredients
Essentials
- 12 pieces wonton wrappers Use gluten-free if necessary.
- 1 tablespoon cooking spray For greasing the muffin pan.
- 5 ounces frozen spinach, thawed and very well-strained Can substitute with fresh spinach.
- 1 can artichoke hearts, drained and finely chopped Fresh or pre-chopped for convenience.
- 1/3 cup mayonnaise Can be substituted with a vegan alternative.
- 1/4 cup sour cream Use a dairy-free alternative for a vegan version.
- 2 ounces cream cheese, at room temperature Consider using flavored cream cheese for extra taste.
- 1/2 cup grated Parmesan cheese Substitution options include mozzarella or feta.
- 2 cloves garlic, minced Freshly minced for best flavor.
Optional Add-ons
- 1 pinch red pepper flakes For an added flavor punch.
- 1 tablespoon fresh herbs (like parsley or dill) For garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Lightly spray a standard 12-cup muffin pan with cooking spray and arrange the wonton wrappers in each cup.
- Give the wonton cups a quick bake for 5 minutes, then take them out and set aside.
Mix Filling
- In a bowl, mix together the finely chopped artichoke hearts, strained spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese, and minced garlic.
Bake
- Evenly distribute the spinach-artichoke mixture into the pre-baked wonton cups.
- Return the muffin pan to the oven and bake for an additional 10 to 12 minutes, until the filling is warm and the edges of the cups are golden brown.
Notes
These cups are best enjoyed warm, but can also be served at room temperature. Prepare an extra batch ahead of time for quick refills during the party.