Ingredients
Scale
- 12 wonton wrappers
- Cooking spray
- 1/2 of a 10-oz. package frozen spinach, thawed and very well-strained
- 1 (8-oz.) can artichoke hearts, drained and finely chopped
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 2 oz. cream cheese, at room temperature
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
Instructions
- Prep the wonton cups: Preheat your oven to 350°F. Take your muffin tin and press one wonton wrapper into each cup. Don’t worry if they’re a little uneven—that just adds to the charm! Give them a quick spritz with cooking spray, then bake for about 5 minutes. They should just be starting to turn golden, but you don’t want them fully crisp yet since they’ll go back in the oven with the filling.
- Mix the filling: In a medium bowl, stir together your spinach (make sure it’s well-drained), chopped artichoke hearts, mayonnaise, sour cream, cream cheese, Parmesan, and garlic. You should end up with a thick, creamy mixture that smells amazing already!
- Fill the wonton cups: Spoon the spinach-artichoke mixture evenly into the pre-baked wonton cups. Don’t be shy—fill them right up to the top. The mixture won’t expand much in the oven, so what you see is what you’ll get.
- Bake to perfection: Pop the filled wonton cups back in the oven for another 10-12 minutes. You’ll know they’re ready when the filling is warm and bubbly, and the wonton edges are a deep golden brown. Keep an eye on them—those edges can go from perfect to too crispy pretty fast!
Notes
If you have any leftovers (which, let’s be honest, might not happen), you can store these in an airtight container in the fridge for up to 3 days. To reheat, just pop them back in a 350°F oven for about 5-7 minutes until they’re warmed through and crispy again. I don’t recommend microwaving these because the wonton wrappers tend to lose their crispness.
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Category: Appetizers