Spinach and Artichoke Wonton Cups
These spinach and artichoke wonton cups are creamy, cheesy, and served in perfectly crispy shells, ideal for any party or gathering.
Servings 24 Cups
Calories 70kcal
Equipment
- Standard 12-cup muffin tin (you’ll need two or bake in batches)
- Mixing Bowl
- Spoon or rubber spatula
- Cutting board
- sharp knife
- Measuring Cups and Spoons
- Can opener (for the artichokes)
- Oven mitts
Ingredients
- 24 wonton cups
- 6 ounces chopped spinach
- 14 ounces artichoke hearts drained
- ½ cup sour cream
- 4 ounces cream cheese softened
- 3 garlic cloves finely minced
- ⅓ cup parmesan cheese
- ¾ cup mozzarella cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees. Spray a muffin tin with cooking spray.
- Press the wonton wrappers into each cup of the tin. Place the muffin tin into the oven and let them bake for 5 minutes. Remove and let cool.
- Chop the spinach into small pieces and place it into a large mixing bowl.
- Roughly chop the drained artichoke hearts into smaller pieces and add them to the bowl.
- Add the sour cream, cream cheese, garlic, parmesan, mozzarella, salt and pepper.
- Mix all the ingredients well. Spoon the mixture into the wonton cups, filling them to the top.
- Place the pan into the oven and bake for 10-15 minutes, until the top of the mixture is golden and bubbly. Remove and serve hot!
Nutrition
Serving: 1Cup | Calories: 70kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 12mg | Sodium: 219mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 794IU | Vitamin C: 2mg | Calcium: 55mg | Iron: 0.5mg