Spinach and artichoke dip wonton cups are a delightful appetizer that combines the creamy, savory flavors of spinach and artichoke dip with the crispiness of baked wonton wrappers. These bite-sized treats are perfect for parties, gatherings, or any occasion where you want to impress your guests with a delicious and elegant appetizer.
Ingredients:
– 24 wonton wrappers
– 1 tablespoon olive oil
– 1 shallot, finely chopped
– 2 cloves garlic, minced
– 1 cup frozen chopped spinach, thawed and drained
– 1 (14-ounce) can artichoke hearts, drained and chopped
– 4 ounces cream cheese, softened
– 1/2 cup sour cream
– 1/4 cup mayonnaise
– 1/2 cup grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese
– Salt and pepper, to taste
– Chopped fresh parsley, for garnish (optional)
Instructions :
**1. Preheat the Oven:**
– Preheat your oven to 350°F (175°C). Lightly grease a mini muffin tin with cooking spray or olive oil.
**2. Prepare the Wonton Cups:**
– Press one wonton wrapper into each mini muffin cup, gently pressing down to create a cup shape. Lightly brush the edges of the wonton wrappers with olive oil to help them crisp up in the oven.
**3. Make the Spinach and Artichoke Filling:**
– In a skillet, heat olive oil over medium heat. Add the chopped shallot and minced garlic, and sauté until softened and fragrant, about 2-3 minutes.
– Add the thawed and drained chopped spinach to the skillet, and cook for another 2-3 minutes until heated through.
– Stir in the chopped artichoke hearts and cook for an additional 2-3 minutes.
– Remove the skillet from the heat and let the mixture cool slightly.
**4. Prepare the Dip Mixture:**
– In a mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, grated Parmesan cheese, and shredded mozzarella cheese. Mix until smooth and well combined.
– Season the mixture with salt and pepper to taste.
**5. Combine the Spinach and Artichoke Mixture with the Dip:**
– Add the cooked spinach and artichoke mixture to the bowl with the dip mixture. Stir until all ingredients are evenly incorporated.
**6. Fill the Wonton Cups:**
– Spoon the spinach and artichoke dip mixture into each wonton cup, filling them to the top.
**7. Bake the Wonton Cups:**
– Place the filled mini muffin tin in the preheated oven and bake for 10-12 minutes, or until the wonton wrappers are golden brown and crispy, and the dip is bubbly and heated through.
**8. Garnish and Serve:**
– Remove the baked wonton cups from the oven and let them cool slightly.
– Garnish with chopped fresh parsley, if desired.
– Serve the spinach and artichoke dip wonton cups warm as a delicious appetizer at your next gathering or party.
Tips:
– You can prepare the spinach and artichoke dip mixture ahead of time and store it in the refrigerator until ready to use. Simply fill the wonton cups and bake when you’re ready to serve.
– Feel free to customize the dip mixture by adding additional ingredients such as diced jalapeños, chopped sun-dried tomatoes, or cooked bacon for extra flavor.
– Leftover wonton cups can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
These spinach and artichoke dip wonton cups are a crowd-pleasing appetizer that will disappear quickly at any party or gathering. With their crispy wonton wrappers and creamy, flavorful filling, they’re sure to be a hit with guests of all ages. Try making a batch for your next celebration and watch as they disappear in no time!
