Spinach-Artichoke Wonton Cups
These mini spinach-artichoke dip cups are the ultimate crispy-creamy party bite!
Spinach-Artichoke Wonton Cups FAQs
Can I use homemade spinach & artichoke dip?
Yes, you can use homemade spinach & artichoke dip if you prefer. Just ensure it is thick enough to hold its shape in the wonton cups.
Can I make these ahead of time?
You can assemble the wonton cups ahead of time and bake them just before serving for the best texture and flavor.
What can I use instead of Parmesan cheese?
You can substitute Parmesan cheese with shredded mozzarella or any other cheese of your choice.
Can I freeze the wonton cups?
It’s best to enjoy these fresh, but you can freeze the baked wonton cups and reheat them in the oven for a few minutes before serving.
What other dips can I use for this recipe?
You can experiment with other creamy dips like buffalo chicken dip, crab dip, or even a cheesy jalapeño dip.
Spinach-Artichoke Wonton Cups
These mini spinach-artichoke dip cups are the ultimate crispy-creamy party bite!
Ingredients
Method
- Preheat the oven to 375°F.
- Press wonton wrappers into the cups of a mini muffin tin to form small cups.
- Spoon spinach & artichoke dip into each wonton cup.
- Sprinkle Parmesan cheese on top for extra flavor and to prevent the cups from becoming soggy.
- Bake for 8–10 minutes or until the wonton cups are golden and crisp.
- Serve hot and enjoy!
Notes
- Make sure to press the wonton wrappers firmly into the muffin tin to create a sturdy base.
- For extra crispiness, lightly spray the wonton wrappers with cooking spray before baking.
- You can prepare the wonton cups ahead of time and bake them just before serving.
