{"id":8757,"date":"2025-12-28T20:28:29","date_gmt":"2025-12-28T20:28:29","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=8757"},"modified":"2025-12-28T20:28:34","modified_gmt":"2025-12-28T20:28:34","slug":"spinach-and-artichoke-wonton-cups","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/spinach-and-artichoke-wonton-cups\/","title":{"rendered":"Spinach and Artichoke Wonton Cups"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>Spinach and Artichoke Wonton Cups<\/span><\/h2>\n
<\/div>\n
These spinach and artichoke wonton cups are the perfect party appetizer made with spinach, chopped artichokes, cheese and a couple other simple ingredients baked in wonton wrappers until golden brown and crispy.<\/span>
<\/div>Or you can simply make the filling as a dip, without the wonton wrappers.<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>20 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>12<\/span> to 14 wonton cups<\/span><\/span><\/div>\n\n
Author: <\/span>Tara Ippolito – Al Dente Diva<\/span><\/div>\n\n

<\/span>Equipment<\/span><\/h3>
  • Muffin tin<\/div><\/li><\/ul><\/div>\n

    <\/span>Ingredients<\/span><\/h3>

    <\/span>Wonton Cups<\/span><\/h4>
    • 12-14<\/span> wonton wrappers<\/span><\/li>
    • Cooking spray<\/span><\/li><\/ul><\/div>

      <\/span>Filling<\/span><\/h4>
      • 10<\/span> oz pkg<\/span> frozen spinach<\/span> thawed and drained very well<\/span><\/li>
      • 8<\/span> oz jar<\/span> artichoke hearts<\/span> drained and finely chopped<\/span><\/li>
      • \u2153<\/span> cup<\/span> mayonnaise<\/span><\/li>
      • \u2153<\/span> cup<\/span> sour cream<\/span><\/li>
      • 4<\/span> oz<\/span> cream cheese<\/span> room temperature<\/span><\/li>
      • \u00bd<\/span> cup<\/span> Parmesan cheese<\/span><\/li>
      • 1<\/span> Tbsp<\/span> garlic powder<\/span><\/li>
      • Salt and pepper<\/span><\/li>
      • 3<\/span> cloves<\/span> fresh garlic<\/span> minced<\/span><\/li><\/ul><\/div><\/div>\n

        <\/span>Instructions<\/span><\/h3>

        <\/span>Prepare Wonton Wrappers<\/span><\/h4>
        • Preheat the oven to 350\u00b0F<\/div><\/li>
        • Carefully press one wonton wrapper each cup of a muffin tin. Lightly spray each one with cooking spray and place the muffin tin in the oven for 5 minutes.<\/span><\/div><\/li><\/ul><\/div>

          <\/span>Prepare Filling and Fill<\/span><\/h4>
          • In a medium sized bowl, add all of the other ingredients and mix them together until they\u2019re evenly combined.<\/div><\/li>
          • Scoop the spinach and artichoke mixture evenly into each of the wontons and bake them in the oven for about 10 minutes or until the wontons are golden brown and crispy.<\/div><\/li><\/ul><\/div>

            <\/span>Enjoy!<\/span><\/h4>
            • Let them cool slightly and carefully remove them from the muffin tin. Serve warm and enjoy!<\/div><\/li><\/ul><\/div><\/div>\n
              <\/div>\n\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":8754,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[134,2019,618,696,1712],"tags":[],"class_list":["post-8757","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-appetizer","category-baked","category-snack","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2025\/12\/artichoke-dip-wonton-cup.jpg","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8757","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=8757"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8757\/revisions"}],"predecessor-version":[{"id":8758,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/8757\/revisions\/8758"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/8754"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=8757"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=8757"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=8757"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}