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5 from 1 vote

Spinach & Artichoke Cups

You’ll love this Spinach & Artichoke Cups recipe! Your favorite dip — in these adorable little wonton cups! Delicious!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer
Cuisine: American
Keyword: 5 ingredient
Servings: 24 cups

Ingredients

  • 24 wonton wrappers (available in the refrigerated produce section!)
  • 5 oz. (half of a 10 oz. box) frozen chopped spinach — thawed and drained
  • 1 (14 oz.) can artichoke hearts drained and chopped
  • 1/2 cup sour cream
  • 4 oz. (half a block) cream cheese room temperature
  • 2 cloves garlic minced
  • 1/4 cup parmesan grated
  • 1/2 cup mozzarella or Italian blend cheese grated
  • dash of freshly ground black pepper

Instructions

  • Preheat oven to 350 F degrees.
  • Coat a mini-muffin pan with cooking spray, and then place a wonton wrapper in each muffin cup, pressing the wrappers carefully but firmly into sides of cups. Bake at 350º for 5 minutes or until slightly browned. Keep wontons in muffin cups.
  • Combine remaining ingredients in a medium-sized bowl to make the spinach-artichoke dip. If it’s at all watery (either from the spinach or artichokes), gently drain off any extra liquids.
  • Then distribute the mixture evenly between the wontons, being sure to press the mixture down as far as you can into the wontons. Bake at 350º for 10 minutes or until the dip has begun to set on top. Remove from muffin cups. Serve immediately.