Baked Spinach Artichoke Wonton Cups

If you have never made a spinach artichoke quiche then you are in for a treat! This is one of my favorite past time meals and if you try this recipe you will be thoroughly impressed.

It is so easy to make and you can vary the ingredients for a different taste each time. This dish has a light flavor that goes great on breakfast, lunch and dinner too.

Baked Spinach Artichoke Will-ton Cups is a tasty and nutritious twist on the classic stuffed pasta. You will enjoy the rich flavor and fragrance of the fresh spinach, as well as the sweet, rich flavor of the Artichoke sauce.

These Artichoke wonton cups are filled with the deliciousness of artichoke leaves, pureed cream cheese and topped with a tasty sauce. They are sure to become a family favorite!

Baked Spinach Artichoke Won-ton Cups is very popular with the people in the southern part of the United States. The reason for this could be attributed to the fact that people like to have the flavor of spinach mixed with the flavor of the rich buttery taste of cream.

These artichoke hearts also go well with the varying flavors like garlic, red onion, and various others. A Baked Spinach Artichoke won-ton cup or any other spinach recipe can be used as a starter for any kind of meat, fish, or vegetable course, and they also make great deserts during certain occasions like Easter, Mother’s Day, Thanksgiving, Christmas, New Year’s, etc.

Baked Spinach Artichoke Wonton Cups

Recipe by TiffanieCourse: Appetizers & SnacksCuisine: AmericanDifficulty: Easy
Servings

24

servings
Prep time

10

minutes
Cooking time

10

minutes

Take creamy spinach dip to the next level with these bite-sized Baked Spinach Artichoke Wonton Cups. This crispy, cheesy appetizer is sure to vanish at your next party or potluck and the individual cups make perfect hand-held snacks!

Ingredients

  • 24 chilled wonton wrappers

  • 9 oz creamed spinach (frozen or freshly made)

  • 3-6 oz marinated artichoke hearts* (approx. 1/4-1/2 cup chopped)

  • 2 oz softened cream cheese (cut into 6-8 cubes)

  • 1/2 cup freshly grated parmesan cheese

  • 1/2 cup grated mozzarella cheese

  • 1/2 tsp garlic powder

  • 1/4-1/2 tsp crushed red pepper flakes

  • 1/8 tsp salt or to taste

  • 1/8 tsp black pepper

  • spray oil (avocado, olive, etc…)

Directions

  • Pre-heat oven to 365 degrees F.
  • Next grab your creamed spinach and warm using package instructions. Drain your artichokes and chop into small pieces. Combine with spinach.
  • Gently place won-ton squares in a mini-muffin tray spritzed with spray oil. For extra crunch you can also lightly spray the won-ton wrappers themselves with a little oil.
  • Bake for 5 minutes to lightly crisp.
  • Combine creamed spinach with your trio of cheeses and season with garlic powder, red pepper flakes, salt, and pepper.
  • Spoon spinach mixture into lightly baked won-ton cups and bake for an additional 5 minutes or until the cheese is melted and the edges of your won-ton cups are toasty and golden brown with a hot, melty spinach dip center.
  • Dive in while they’re hot!

Notes

  • For the artichokes, adjust amount based on preference. I like using 1/2 cup so there’s lots of marinated artichoke in every bite of spinach dip. If. you prefer less or a more mild flavor, try 1/4 cup. Alternatively, these can 100% be made without artichoke hearts if you prefer – add a little extra garlic or some sautéed shallots/onion in their place.
  • No creamed spinach? No problem! Simply thaw/heat a 9 oz package of frozen chopped spinach and combine it with 4 oz softened cream cheese or a bit extra based on your ideal spinach-to-cheese ratio.
  • Fresh minced garlic may be used in place of garlic powder if needed. Simply sauté it briefly in a little oil/butter to soften and release the fragrant aromatics of the garlic.
  • See post below for party prep and make-ahead tips and tricks.
  • Nutrition Facts below are estimated using an online recipe nutrition calculator. Adjust as needed based on ingredients used and enjoy!

Reference : peasandcrayons.

 

Comments are closed.