Servings 12 servings
Ingredients
- 12 wonton wrappers
- Cooking spray
- 1/2 of a 10-oz. package frozen spinach, thawed and very well-strained
- 1 (8-oz.) can artichoke hearts, drained and finely chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 oz. cream cheese, at room temperature
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
Instructions
- Preheat the oven to 350°F.
- Arrange the wonton wrappers in a standard 12-cup muffin pan then spray them lightly with cooking spray. Bake the wonton cups for 5 minutes then remove them from the oven and set them aside.
- In a medium bowl, stir together the chopped artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese and minced garlic.
- Divide the spinach mixture evenly among the wonton cups then return them to the oven for 10 to 12 minutes until the spinach mixture is warm and the wonton cups are golden brown.
Notes
- Make-ahead: You can bake the wonton cups and prepare the spinach-artichoke filling up to 24 hours in advance. Store the baked wonton cups at room temperature in an airtight container and refrigerate the filling. When ready to serve, assemble the cups and bake as directed.
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days. Leftovers reheat best in a 350°F oven or air fryer for a few minutes until warmed through. (The microwave works in a pinch, but you’ll lose that crunch.) I don’t recommend freezing these. The creamy filling doesn’t thaw well, and the wonton cups tend to lose their crisp texture once frozen and reheated.
- Party tip: If you’re serving these as part of a bigger spread, keep them warm in the oven on low heat until ready to serve—just cover loosely with foil so the tops don’t over-brown.
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