Irresistibly Cheesy Spinach Artichoke Wontons You'll Love
Delight your guests with Spinach Artichoke Wontons, a creamy and crispy appetizer perfect for any gathering.
Equipment
- mini muffin tin
- Mixing bowl
Ingredients
Wonton Filling
- 1 package wonton wrappers crispy base for the cups
- 2 cups spinach fresh or thawed frozen, squeezed of excess moisture
- 1 cup artichoke hearts canned or frozen, well-drained
- 8 oz cream cheese softened for easier blending
- 1/2 cup sour cream or Greek yogurt for tanginess
- 1/2 cup Parmesan cheese vegetarian option available
- 2 cloves minced garlic fresh is best
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Wonton Preparation
- Preheat the oven to 200°C (400°F) and lightly grease a mini muffin tin.
- Press each wonton wrapper into a muffin cup, brushing the edges with olive oil or melted butter.
Filling Preparation
- In a bowl, combine spinach, artichokes, cream cheese, sour cream, Parmesan, minced garlic, onion powder, salt, and pepper. Stir until creamy and well-blended.
- Spoon the creamy mixture into each wonton cup, packing them well.
Baking
- Bake for 12–15 minutes, until edges are golden brown and filling is bubbly.
- Allow to cool for a few minutes before serving; garnish if desired.
Notes
Serve with marinara or hot sauce for dipping if desired. These wontons can be prepped ahead and frozen for later use.