Spinach and Artichoke Dip Wonton Cups
Ingredients:
24 wonton wrappers
1 cup cooked and chopped spinach (fresh or thawed from frozen)
1 can (14 ounces) artichoke hearts, drained and chopped
1/2 cup sour cream
1/2 cup cream cheese, softened
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese, divided
2 cloves garlic, minced
Salt and pepper to taste
Non-stick cooking spray
Directions:
-Set to 375°F (190°C). Spray a mini muffin tin with non-stick cooking spray to prevent sticking.
-Place a wonton wrapper in each well of the mini muffin tin, pressing gently to mold the wrapper into a cup shape.
-In a bowl, combine the spinach, artichoke hearts, sour cream, cream cheese, Parmesan cheese, half the mozzarella, garlic, salt, and pepper. Stir until the mixture is thoroughly blended.
-Distribute the spinach and artichoke mixture evenly among the wonton cups, filling each with about a tablespoon of the mix.
-Top each cup with the remaining mozzarella cheese for extra gooeyness.
-Place in the oven and bake for 10-12 minutes, or until the wonton edges turn golden brown and the cheese is melty and bubbly.
-Allow the wonton cups to cool for a few minutes before serving to ensure they can be handled comfortably. They are best enjoyed warm.
Variations & Tips:
-Experiment with different cheeses for new flavors, such as swapping mozzarella with a smoked gouda or pepper jack for a kick.
-Add a bit of cooked, crumbled bacon or Italian sausage to the mixture for an extra savory note.
-For a spicier version, mix in some red pepper flakes or diced jalapeños.
-These Spinach and Artichoke Dip Wonton Cups are not only delicious but also incredibly fun to make and eat. They’re a fantastic way to enjoy the classic dip with a twist, making your appetizer spread the talk of any party.
