Skip the separate chips and dip and whip up this hand-held recipe for hot and clean Spinach-Artichoke Dip Wonton Cups .
I have a confession to make .
While developing this recipe for Spinach-Artichoke Dip Wonton Cups, I ate not one, not two, not four, but five of them. FIVE. In one sitting. By myself. While 7 months fraught.
And I don ’ metric ton know how to feel about that. Ashamed ? Proud ? Indifferent ?
then my conserve came home and consume not one, not two, but three of them. so I beat him by two. But in all fairness, I was eating for 1.5 people so we ’ re good going to go ahead and call it a draw .
I suppose that ’ s what ’ s therefore addicting about this hand-held appetizer. It ’ s a hot, creamy spinach-artichoke dip that needs no dip. It needs no chip…ping. It needs nothing more than a hired hand to lift it from plate to mouth. And as my husband and I both proved, this is not a hard job .
I ’ ve actually managed to find a way to take the “ sour ” out of chips and dips. Because these bake won ton cups provide all the necessitate crunch of a check, while at the like clock serving as an comestible envelope for a classic hot and creamy pickpocket. It ’ s a twofer !
so if efficiency is your name and creamy-crispy snacks are your game, then allow me to introduce you to your new appetizer all-star that packs a whole lot-o-flavor into every bite. Spinach-Artichoke Dip Wonton Cups : The laziest nosh for the smartest nosher !
Craving more ? Subscribe to Just a taste to get new recipes, meal plans and a newsletter delivered straight to your inbox ! And stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates .
Appetizer
Prep Time
10
mins
Cook Time
20
mins
Total Time
30
mins
Servings
12
servings
Print Recipe
Ingredients
-
▢
12 won ton 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 dark skim
-
▢
2 oz. cream cheese, at room temperature
-
▢
1/2 cup grated Parmesan cheese
-
▢
2 cloves garlic, minced
Instructions
-
Preheat the oven to 350°F.
-
Arrange the wonton wrappers in a standard 12-cup muffin pan then spray them lightly with cooking spray. Bake the wonton cups for 5 minutes then remove them from the oven and set them aside.
-
In a medium bowl, stir together the chopped artichoke hearts, spinach, mayonnaise, sour cream, cream cheese, Parmesan cheese and minced garlic.
-
Divide the spinach mixture evenly among the wonton cups then return them to the oven for 10 to 12 minutes until the spinach mixture is warm and the wonton cups are golden brown.
-
★ Did you make this recipe? Don’t forget to give it a star rating below!
Shoutout
Read more: Wonton Soup
Did you try this recipe ?
share it with the world ! Mention @ justataste or tag # justatasterecipes !
Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you ‘d like to feature this recipe on your site, please rewrite the method acting of formulation and connect to this post as the original reference .
