Name: Spinach and Artichoke Wonton Cups
Ingredients: 24 wonton wrappers; 1–2 tablespoons olive oil (for brushing); 1 cup fresh spinach leaves (chopped) or ½ cup frozen spinach (thawed and drained); 1 cup artichoke hearts (canned or jarred, chopped and drained); 4 ounces cream cheese (softened); ½ cup sour cream; ½ cup shredded mozzarella cheese; ¼ cup grated Parmesan cheese; 1 teaspoon minced garlic; ½ teaspoon onion powder; ¼ teaspoon salt (or to taste); ¼ teaspoon black pepper; Pinch of red pepper flakes (optional, for a spicy kick); Fresh parsley (chopped); Grated Parmesan cheese; Diced roasted red peppers

Ingredients

Scale

For the Wonton Cups:

24 wonton wrappers
1–2 tablespoons olive oil (for brushing)

For the Filling:

1 cup fresh spinach leaves (chopped) or ½ cup frozen spinach (thawed and drained)
1 cup artichoke hearts (canned or jarred, chopped and drained)
4 ounces cream cheese (softened)
½ cup sour cream
½ cup shredded mozzarella cheese
¼ cup grated Parmesan cheese
1 teaspoon minced garlic
½ teaspoon onion powder
¼ teaspoon salt (or to taste)
¼ teaspoon black pepper
Pinch of red pepper flakes (optional, for a spicy kick)

Optional Garnishes:

Fresh parsley (chopped)
Grated Parmesan cheese
Diced roasted red peppers

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Instructions

Prepare the Oven and Muffin Tin

Preheat your oven to 375°F (190°C).
Lightly grease a 12-cup muffin tin with non-stick spray or oil to prevent sticking.

2. Prepare the Wonton Cups

Place one wonton wrapper in each muffin cup, pressing gently to form a bowl shape.
Brush the wonton wrappers lightly with olive oil to enhance crispiness during baking.
Bake in the preheated oven for 5–7 minutes, or until the edges turn golden brown. Remove from the oven and set aside.

3. Make the Filling

If using frozen spinach, ensure it is thawed and thoroughly drained. Pat it dry with a paper towel to remove excess moisture.
In a mixing bowl, combine the cream cheese, sour cream, shredded mozzarella, Parmesan, minced garlic, onion powder, salt, and black pepper. Mix until smooth and well blended.
Add the chopped spinach and artichoke hearts to the mixture. Stir until evenly combined.

4. Fill the Wonton Cups

Spoon 1–2 tablespoons of the spinach and artichoke mixture into each pre-baked wonton cup.
Smooth the tops with the back of a spoon to ensure the filling is level.

5. Bake the Filled Cups

Return the filled wonton cups to the oven and bake for 10–12 minutes, or until the filling is hot and bubbly, and the edges of the wonton wrappers are crisp and golden.

6. Cool and Garnish

Allow the cups to cool slightly for 3–5 minutes. This makes them easier to remove from the muffin tin.
Garnish with fresh parsley, a sprinkle of grated Parmesan, or diced roasted red peppers for added flair.

7. Serve and Enjoy

Serve the wonton cups warm as an appetizer or snack. They pair perfectly with cocktails, soups, or a fresh salad.