Name: Baked Spinach Artichoke Wonton Cups
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 24 wonton wrappers; 1 cup frozen chopped spinach (thawed and drained); 1 cup canned artichoke hearts (drained and chopped); 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 cup mayonnaise; 1/2 cup sour cream; 2 cloves garlic (minced); 1/2 teaspoon salt; 1/4 teaspoon black pepper; Cooking spray

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Want a show-stopping appetizer that’s quick and delicious? These Baked Spinach Artichoke Wonton Cups are Creamy Appetizer Bites featuring crispy wonton shells filled with a rich spinach and artichoke mixture. Perfect for parties, game nights, or a cozy evening in, these bite-sized treats are sure to impress. Make Baked Spinach Artichoke Wonton Cups for a crowd-pleasing snack that’s easy to love!

Ingredients for Baked Spinach Artichoke Wonton Cups

Here’s what you’ll need for Baked Spinach Artichoke Wonton Cups (makes 24 cups, serves 8):

24 wonton wrappers
1 cup frozen chopped spinach, thawed and drained
1 cup canned artichoke hearts, drained and chopped
½ cup mayonnaise
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup sour cream
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
Cooking spray

Equipment

Mini muffin tin
Medium mixing bowl
Spoon or small scoop
Measuring cups and spoons
Airtight containers for storage

Ingredient Tips

Wonton Wrappers: Find them in the refrigerated section; keep covered to prevent drying.
Spinach: Squeeze out excess water to avoid a soggy filling.
Artichokes: Use canned, well-drained artichoke hearts; chop finely for even texture.
Cheeses: Swap mozzarella for cheddar or use vegan cheese for dairy-free.
Mayonnaise and Sour Cream: Use light versions for a lower-calorie option.

Directions for Baked Spinach Artichoke Wonton Cups

Let’s make these Baked Spinach Artichoke Wonton Cups—delicious Creamy Appetizer Bites!

Preheat and Prepare

I preheat the oven to 350°F (175°C) and lightly spray a mini muffin tin with cooking spray. I press each of the 24 wonton wrappers into the muffin cups to form a cup shape, then lightly spray the wrappers with cooking spray for crispiness.

Bake the Wonton Cups

I bake the wonton cups for 5–7 minutes until the edges are lightly browned. I remove them from the oven and set aside, keeping the oven on.

Make the Filling

In a medium bowl, I combine 1 cup thawed and drained spinach, 1 cup chopped artichoke hearts, ½ cup mayonnaise, 1 cup shredded mozzarella, ½ cup grated Parmesan, ½ cup sour cream, 2 cloves minced garlic, ½ tsp salt, and ¼ tsp black pepper, mixing until creamy and well-blended for these Creamy Appetizer Bites.

Fill the Cups

I spoon the spinach artichoke mixture evenly into the pre-baked wonton cups, filling each generously.

Bake Again

I return the filled Baked Spinach Artichoke Wonton Cups to the oven and bake for 10–12 minutes, until the filling is hot and the cheese is melted and bubbly.

Serve

I let the cups cool slightly, then serve warm for maximum flavor and crunch.

Nutrition

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 8 (3 cups per serving)
Calories: ~180 kcal per serving (3 cups)
Macros per Serving: 12g carbs, 6g protein, 12g fat, 1g fiber

Variations

Spicy Kick: Add ¼ tsp red pepper flakes or a dash of hot sauce to the filling for a zesty Creamy Appetizer Bites version.
Bacon Boost: Mix in ¼ cup crumbled cooked bacon for a smoky twist.
Veggie Swap: Replace artichokes with chopped mushrooms or roasted red peppers for a different Creamy Appetizer Bites profile.
Cheese Swap: Use gouda or fontina instead of mozzarella for a unique flavor.
Phyllo Cups: Swap wonton wrappers for phyllo dough cups, inspired by Layla Cooks’ party appetizers, for a flakier texture.

Serving Ideas:

Pair with Layla Cooks’ Sweet Chili Shrimp and Asparagus for a vibrant appetizer spread.
Serve with Layla Cooks’ cucumber salad for a refreshing contrast.
Offer at parties with a charcuterie board for variety.

Storage

I store leftover Baked Spinach Artichoke Wonton Cups in an airtight container in the refrigerator for up to 2–3 days. To reheat, I place them in a 350°F (175°C) oven for 5–7 minutes to keep the wonton wrappers crispy, avoiding the microwave to prevent sogginess. For freezing, I prepare and fill the cups, freeze them on a baking sheet until solid, then transfer to a freezer-safe container for up to 2 months. I bake from frozen at 350°F (175°C) for 12–15 minutes, checking for a hot filling and crispy wrapper.

Serving Tips

Presentation: Arrange Baked Spinach Artichoke Wonton Cups on a platter for an eye-catching display.
Garnish: Sprinkle with chopped parsley or a pinch of paprika for color.
Pairing: Serve with marinara sauce, ranch, or Layla Cooks’ garlic aioli to complement these Creamy Appetizer Bites.
Portion Size: 3 cups per person for appetizers; more for a light main.
Occasions: Perfect for parties, game days, or holiday gatherings.

FAQs

Can I use fresh spinach instead of frozen?
Yes, you can substitute fresh spinach for frozen in this recipe. Simply blanch the fresh spinach briefly, then chop and drain it well before using in the filling mixture. Adjust the quantity as needed based on your preference.

Can I make these wonton cups ahead of time?
Yes, you can prepare the wonton cups ahead of time by baking the wrappers and assembling the filling. Store the assembled cups in the refrigerator until ready to bake. This allows for easy preparation for parties or gatherings.

How can I make these wonton cups gluten-free?
To make this recipe gluten-free, use gluten-free wonton wrappers. These are available in many grocery stores or specialty food stores. Ensure all other ingredients, such as the cheeses and seasonings, are also gluten-free.

What can I serve with Baked Spinach Artichoke Wonton Cups?
These wonton cups pair well with a variety of dips such as marinara sauce, ranch dressing, or a garlic aioli. They also complement other appetizers or side dishes like a fresh salad or roasted vegetables, making them versatile for different occasions.

Can I make these vegetarian?
This recipe is already vegetarian, as it contains no meat. Ensure all ingredients, like mayonnaise and cheeses, are vegetarian-friendly.

Can I make these vegan?
Yes, use vegan mayonnaise, sour cream, and cheese alternatives, and ensure wonton wrappers are egg-free for a vegan Baked Spinach Artichoke Wonton Cups version.

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Conclusion

In conclusion, these Baked Spinach Artichoke Wonton Cups are a perfect blend of crispy textures and creamy flavors, ideal for any gathering or snack time. With simple ingredients and easy preparation, they offer a delightful appetizer that’s sure to impress. Whether served as a party favorite or a cozy night-in treat, these wonton cups will quickly become a go-to recipe for both novice cooks and seasoned chefs alike. Enjoy the delicious fusion of spinach, artichoke, and cheese in every bite!