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I'm obsessed with these Artichoke and Spinach Wonton Cups—they're absolutely fantastic! I stumbled upon them while trying to jazz up my standard spinach dip, and they've totally changed my appetizer game. They pack all that creamy goodness we adore from the traditional dip but tucked into crunchy wonton shells. Funny thing is, my friends always reach for more before I've even set down the tray.
What Makes These Crowd-Pleasers
The best thing about these little bites is how fast they come together. That rich, creamy filling paired with the super crunchy wonton shell is just perfect. They're also totally grab-and-go—no more dip sliding off your cracker! And hey, they sneak in some veggies too. Even my picky kids gobble these up without noticing they're eating greens.
Your Shopping List
- Wonton Wrappers: You'll find them near the veggies at the store, and they're so handy.
- Frozen Spinach: Make sure to drain it completely or your cups will turn mushy.
- Artichoke Hearts: Cut them into tiny bits for easier munching.
- Cream Cheese: Leave it out to soften before you start.
- Sour Cream: It gives that wonderful zip to the mix.
- Parmesan Cheese: Grab a block and grate it yourself for better flavor.
- Mozzarella Cheese: This creates that wonderful stretchy bite.
- Garlic: Dice it fresh for the biggest flavor impact.
- Salt and Pepper: Add to your liking.
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Creating Your Tasty Cups
- Prep Time
- Warm your oven to 350°F and lightly coat your mini muffin tin with cooking spray.
- Create Cups
- Carefully tuck those wonton wrappers into the tin to form adorable cups.
- Blend Filling
- Combine all your filling ingredients in a bowl until everything's nicely mixed.
- Load and Cook
- Drop spoonfuls of your mixture into each cup and bake until they turn golden and start bubbling.
- Cool Down
- Let them sit for a bit so they won't burn your mouth when you bite in.
Insider Cooking Tips
That cream cheese needs to be completely soft or you'll end up with chunks. Squeeze every bit of moisture from your spinach and artichokes—this is super important. Watch them carefully after about 12 minutes as they can burn quickly. I usually make the filling in the morning which saves tons of time when I'm ready to assemble.
Storing Your Extras
Got some left? Stick them in the fridge and they'll stay good for around 3 days. Warm them up in the oven to bring back their crunch. Want to plan way ahead? Freeze them unbaked, then cook them straight from the freezer when needed—just add a few more minutes to the baking time.
Great Pairings
I sometimes put out little bowls of ranch or salsa nearby. These cups look amazing next to other fancy finger foods at parties. Grab a chilled glass of white wine or some fizzy lemonade and you've got yourself an awesome snack situation.
Common Kitchen Questions
- Can I use fresh spinach? Sure thing, just cook it down first.
- Will they freeze well? Definitely freeze them before cooking for best results.
- Any other cheese options? Go wild, cheddar works amazingly well.
- Are they good cold? They work, but they're way better warm for that crispiness.
The Secret To Their Success
These wonton cups have become the thing everyone asks me to bring to gatherings. Something about that warm, gooey filling inside a crispy wrapper just hits right. They look impressive enough for fancy parties but they're easy enough for everyday snacking. And the way they vanish from the plate tells me all I need to know about how good they are.
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Frequently Asked Questions
- → Can I get these ready early?
Mix the filling ahead, up to a day before, and store it in the fridge. Bake and assemble last minute to keep the cups crisp.
- → How can I stop the wonton wrappers from going soft?
Drain the spinach and artichokes completely before stirring up the mix. Also, don't overfill the cups, and eat soon after baking for the best crunch.
- → Is it possible to freeze them?
Store just the filling in the freezer for as long as a month. Avoid freezing the baked cups, as they'll lose their crunch—fresh is best.
- → What pairs well with these?
These are great in an array of appetizers. You could serve them with dips, fresh herbs, or a pinch of chili flakes for flavor variety.
- → Can I switch frozen spinach for fresh?
Sure, swap frozen for fresh. Cook the spinach, chop it finely, and drain it. You'll need about 2 cups of fresh for the same amount as 1/2 cup frozen.