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Let me share my latest party food obsession these Spinach and Artichoke Wonton Cups are pure magic. I discovered them when looking for a twist on my regular spinach dip and wow what a game changer. They combine everything we love about that creamy classic dip but wrapped in crispy little wonton packages. My guests always grab seconds before the first batch is even gone.
Why These Are Always a Hit
What I love most about these cups is how quick they come together. You get that amazing creamy filling inside the most perfectly crispy wonton wrapper. Plus they're portable no more messy dips sliding off crackers. And sneaking in some veggies never hurt anyone right? My kids even eat these without complaining about the greens.
What You'll Need
- Wonton Wrappers: Find these in the produce section they're super versatile.
- Frozen Spinach: Squeeze it really well you don't want soggy cups.
- Artichoke Hearts: I chop mine pretty small for easy eating.
- Cream Cheese: Let it soften on the counter first.
- Sour Cream: Adds that perfect tang.
- Parmesan Cheese: Fresh grated tastes so much better.
- Mozzarella Cheese: For that amazing cheese pull.
- Garlic: Fresh minced makes all the difference.
- Salt and Pepper: Season to your taste.
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Let's Make Some Magic
- Get Started
- Heat your oven to 350°F and grab your mini muffin tin give it a quick spray.
- Shape Your Cups
- Press those wonton wrappers in gently they'll form the cutest little cups.
- Mix It Up
- Stir all your filling ingredients together until they're perfectly combined.
- Fill and Bake
- Spoon that yummy mixture into each cup then let them get golden and bubbly.
- The Finish Line
- Give them a few minutes to cool just enough so you don't burn your tongue.
My Kitchen Secrets
Make sure that cream cheese is really soft otherwise you'll be fighting with lumps. Get every drop of water out of your spinach and artichokes trust me on this one. Keep an eye on them after 12 minutes they can go from perfect to too brown really fast. I often mix up the filling earlier in the day it makes assembly so much quicker.
Save Some For Later
If you somehow end up with leftovers pop them in the fridge they'll keep for about 3 days. A quick warm up in the oven brings back that crispy texture. Want to prep way ahead? Make a bunch and freeze them before baking then cook them straight from frozen when you need them just add a few extra minutes.
Perfect Partners
Sometimes I set out some extra dips like ranch or salsa on the side. These little cups love hanging out next to other fancy appetizers on my party table. Pour a glass of cold white wine or some sparkling lemonade and you've got yourself a perfect snack setup.
Questions From My Kitchen
- Fresh spinach okay? Absolutely just cook it down first.
- Can I freeze them? Yes freeze before baking for best results.
- Different cheese options? Get creative sharp cheddar is amazing.
- Room temperature good? They work but warm is best for that crunch.
Why These Never Fail
These wonton cups have become my signature party appetizer. The combination of that warm creamy filling and crispy wrapper just works. They're fancy enough for special occasions but easy enough for casual snacking. Plus they always disappear first at parties which is the best compliment any cook can get.
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Frequently Asked Questions
- → Can I make these wonton cups ahead of time?
You can prepare the filling up to a day ahead and store it in the fridge. For best results, assemble and bake the cups just before serving to maintain their crispiness.
- → How do I prevent the wonton wrappers from getting soggy?
Make sure to thoroughly drain the spinach and artichokes before mixing the filling. Also, don't overfill the cups and serve them shortly after baking while they're still crispy.
- → Can I freeze these wonton cups?
The filling can be frozen separately for up to a month, but assembled wonton cups don't freeze well as the wrappers will lose their crispy texture. Bake fresh for the best results.
- → What can I serve with these wonton cups?
These cups work great as part of an appetizer spread alongside other finger foods. They pair well with a variety of dips and can be garnished with fresh herbs or a sprinkle of red pepper flakes.
- → Can I use fresh spinach instead of frozen?
Yes, you can use fresh spinach. Just cook it down first, then chop and drain it well. You'll need about 2 cups of fresh spinach to equal 1/2 cup frozen spinach.