Spinach and Artichoke Dip Wonton Cups combine the creamy, savory flavors of a classic dip with the crispiness of wonton wrappers, creating a delightful, finger-friendly appetizer perfect for any gathering.
114-oz can artichoke hearts, drained and finely chopped
1/3cupmayonnaise
1/4cupsour cream
2ozcream cheesesoftened
1/2cupgrated Parmesan cheese
2clovesgarlicminced
Cooking spray or oilfor greasing
Instructions
Preheat the oven to 350°F (175°C). Lightly grease a muffin tin with cooking spray or oil.
Press wonton wrappers into the muffin tin slots to form cup shapes. Lightly spray or brush with oil. Bake for 5-7 minutes until golden.
In a mixing bowl, combine spinach, artichoke hearts, mayonnaise, sour cream, cream cheese, Parmesan cheese, and minced garlic. Mix until well combined.
Spoon the mixture into each pre-baked wonton cup, filling them nearly to the top.
Bake for an additional 10-12 minutes, or until the filling is warm and slightly golden.
Allow to cool for a few minutes before serving.
Notes
Make-Ahead Tip: The wonton cups can be pre-baked and stored at room temperature in an airtight container for up to 2 days. The filling can be prepared a day ahead and stored in the refrigerator. Assemble and bake just before serving.
Storage: Leftover cups can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to crisp up.
Variations: Feel free to add diced chicken, bacon, or switch up the cheeses for different flavors. Adding chopped jalapeños can introduce a spicy element to the cup