Irresistible Spinach and Artichoke Dip Wonton Cups: A Perfect Party Appetizer
Spinach and artichoke dip is a beloved appetizer known for its creamy texture and irresistible flavor. This recipe takes the classic dip and transforms it into bite-sized delights by serving it in crispy wonton cups. Perfect for parties, gatherings, or simply as a delicious snack, these Spinach and Artichoke Dip Wonton Cups are sure to impress your guests and leave them coming back for more.
Ingredients
- 24 wonton wrappers
- 1 cup cooked and chopped spinach (fresh or thawed from frozen)
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 2 cloves garlic, minced
- Salt and pepper to taste
- Non-stick cooking spray
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 24-cup mini muffin tin with non-stick cooking spray.
- Gently press a wonton wrapper into each muffin cup, shaping it into a cup shape. Lightly spray the tops of the wonton wrappers with non-stick cooking spray.
- Bake the wonton cups in the preheated oven for 5-7 minutes, or until they are golden brown and crispy. Remove from the oven and set aside.
- In a large mixing bowl, combine the chopped spinach, chopped artichoke hearts, sour cream, softened cream cheese, grated Parmesan cheese, 1/2 cup of shredded mozzarella cheese, minced garlic, salt, and pepper. Stir until all the ingredients are well combined.
- Spoon the spinach and artichoke dip mixture evenly into each of the baked wonton cups, filling them to the top.
- Sprinkle the remaining 1/2 cup of shredded mozzarella cheese over the tops of the filled wonton cups.
- Return the muffin tin to the oven and bake for an additional 10-12 minutes, or until the cheese is melted and bubbly.
- Once done, remove the Spinach and Artichoke Dip Wonton Cups from the oven and allow them to cool for a few minutes before serving.
Cook Notes and Variations
- For added flavor, consider mixing in some cooked and crumbled bacon or diced sun-dried tomatoes to the spinach and artichoke dip mixture.
- If you prefer a spicier dip, add a pinch of red pepper flakes or a dash of hot sauce to the mixture.
- Feel free to customize the cheese blend by using your favorite combination of cheeses, such as fontina, provolone, or cheddar.
Keto and Low Carb Versions
For those following a keto or low carb diet, here are some simple modifications to make this recipe keto-friendly:
- Substitute the wonton wrappers with thinly sliced zucchini rounds or use small lettuce leaves as cups.
- Replace the sour cream and cream cheese with full-fat Greek yogurt and softened goat cheese for a lower carb option.
- Omit the artichoke hearts or use them sparingly to reduce the carb content.
- Use a blend of low carb cheeses such as shredded mozzarella, cheddar, and cream cheese
These Spinach and Artichoke Dip Wonton Cups are the perfect combination of creamy, cheesy, and crispy, making them a crowd-pleasing appetizer for any occasion. Whether you’re hosting a party, attending a potluck, or simply craving a tasty snack, these bite-sized delights are sure to satisfy. With their easy preparation and irresistible flavor, you’ll find yourself making them again and again. Enjoy!
Frequently Asked Questions (FAQs)
- Can I make the wonton cups ahead of time? Yes, you can bake the wonton cups in advance and store them in an airtight container at room temperature for up to 24 hours. If they lose their crispiness, you can reheat them in a 350°F (175°C) oven for a few minutes before filling them with the spinach and artichoke dip mixture.
- Can I use frozen spinach for this recipe? Absolutely! If using frozen spinach, make sure to thaw it completely and squeeze out any excess moisture before chopping and adding it to the dip mixture.
- Can I use marinated artichoke hearts instead of plain ones? While plain canned artichoke hearts are recommended for this recipe, you can certainly use marinated artichoke hearts if that’s what you have on hand. Just be aware that marinated artichokes may add additional flavor and moisture to the dip mixture.
- Can I refrigerate leftovers? Yes, any leftover Spinach and Artichoke Dip Wonton Cups can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply place them on a baking sheet and warm them in a 350°F (175°C) oven for 5-10 minutes, or until heated through.
- Can I make this recipe vegetarian? Absolutely! This recipe is vegetarian-friendly as it does not contain any meat. It’s perfect for vegetarians or those looking for meatless appetizer options.
