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Spinach Artichoke Cups

Wonton wrappers pressed into a muffin tin and pre-baked crisp, filled with a classic spinach-artichoke dip, and baked until bubbling.
Print Recipe
Prep Time 20 minutes
Cook Time 16 minutes
Total Time 36 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the shells
  • 24 wonton wrappers
  • oil spray
For the filling
  • 8 oz cream cheese softened
  • 1/2 cup sour cream
  • 2 tbsp mayonnaise
  • 1.25 cups finely shredded mozzarella
  • 1/2 cup grated Parmesan plus more for topping
  • 10 oz frozen chopped spinach thawed and squeezed very dry
  • 1 cup marinated artichoke hearts chopped, well-drained and blotted
  • 2 garlic cloves minced
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Equipment

  • Oven
  • Muffin pan
  • Mixing bowl

Method
 

  1. Heat the oven to 375°F and oil a muffin pan. Press a wonton wrapper into each cup, folding the edges against the sides; add a second offset wrapper for extra crunch. Mist with oil and bake 5 minutes to set.
  2. Beat the cream cheese smooth, then mix in the sour cream, mayo, garlic, salt, and pepper. Fold in the cheeses, spinach, and artichokes.
  3. Fill each pre-baked shell nearly to the rim (about 2 tbsp) and top with a pinch of Parmesan.
  4. 10 to 16 minutes, until the edges are deep golden and the centres bubble. Cool 5 minutes, then lift out.

Notes

Squeeze the spinach until no drips come out — wet spinach makes a runny filling and soggy shells.
Blot the artichokes too; marinated ones carry a lot of oil.
Pre-bake the shells so they stay crisp under the filling.