Spinach-Artichoke Dip Wonton Cups
Delicious Spinach-Artichoke Dip Wonton Cups perfect for parties or appetizers.
Equipment
- Muffin pan
Ingredients
- 12 wonton wrappers
- 1 spray Cooking spray
- 5 oz frozen spinach thawed and very well-strained
- 1 can artichoke hearts drained and finely chopped
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 2 oz cream cheese at room temperature
- ½ 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
You can bake the wonton cups and prepare the spinach-artichoke filling up to 24 hours in advance. Store leftovers in an airtight container in the refrigerator for up to 3 days. Serve warm if part of a bigger spread.
Nutrition
Serving: 1cupCalories: 132kcalCarbohydrates: 6gProtein: 3gFat: 10gSaturated Fat: 3gCholesterol: 14mgSodium: 245mgPotassium: 65mgVitamin A: 1705IUVitamin C: 4.8mgCalcium: 80mgIron: 0.7mg
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