Spinach and Artichoke Dip Wonton Cups
Looking for a mouthwatering appetizer that’s both easy to make and bursting with flavor? Try these delectable Spinach and Artichoke Dip Wonton Cups! This recipe puts a delightful twist on the classic dip, making it perfect for any gathering or party. Let’s dive into how to make these irresistible treats.
ADVERTISEMENT
| INGREDIENTS | AMOUNT |
|---|---|
| Wonton wrappers | 24 |
| Cooked and chopped spinach | 1 cup |
| Artichoke hearts, drained and chopped | 1 can (14 ounces) |
| Sour cream | 1/2 cup |
| Cream cheese, softened | 1/2 cup |
| Grated Parmesan cheese | 1/2 cup |
| Shredded mozzarella cheese (divided) | 1 cup |
| Cloves garlic, minced | 2 |
| Salt | To taste |
| Pepper | To taste |
| Non-stick cooking spray | As needed |
Step-by-Step Instructions
- Preheat the Oven: Begin by preheating your oven to 375°F (190°C). Then, spray a mini muffin tin with non-stick cooking spray to prevent the wonton cups from sticking.
- Form the Cups: Take a wonton wrapper and gently press it into each well of the mini muffin tin, shaping it into a cup.
- Prepare the Filling: In a mixing bowl, combine the chopped spinach, artichoke hearts, sour cream, softened cream cheese, grated Parmesan cheese, half of the shredded mozzarella, minced garlic, and a pinch of salt and pepper. Stir until all ingredients are thoroughly mixed.
- Fill the Cups: Spoon the spinach and artichoke mixture evenly into each wonton cup, filling them with approximately one tablespoon of the mixture.
- Add Cheese Topping: Sprinkle the remaining shredded mozzarella cheese on top of each cup, ensuring a cheesy and gooey finish.
- Bake to Perfection: Place the muffin tin in the preheated oven and bake for 10-12 minutes or until the edges of the wonton wrappers are golden brown, and the cheese is melted and bubbly.
- Cool and Serve: Allow the Spinach and Artichoke Dip Wonton Cups to cool for a few minutes before serving. These cups are best enjoyed warm, offering a delightful blend of flavors and textures.
