Spinach Artichoke Appetizer in Crunchy Wonton Shells
Crispy wonton shells filled with creamy spinach and artichoke cheese mixture, baked until golden and bubbly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 24 wonton cups 1x
Ingredients
24 wonton wrappers
1 cup frozen chopped spinach thawed and drained
1 cup artichoke hearts chopped
8 ounces cream cheese softened
1/4 cup sour cream or Greek yogurt
1 cup shredded mozzarella
1/4 cup grated Parmesan
1 clove garlic minced
1/2 teaspoon salt
1/4 teaspoon black pepper
Instructions
-
Preheat oven to 375°F and grease a mini muffin tin.
-
Press wonton wrappers into muffin cups and pre-bake for 5 minutes.
-
In a bowl mix cream cheese, sour cream, mozzarella, Parmesan, garlic, salt, and pepper.
-
Stir in drained spinach and chopped artichokes.
-
Spoon filling into each wonton cup.
-
Bake 10 to 12 minutes until golden and bubbly.
-
Cool slightly before removing from pan.
Notes
Drain spinach thoroughly to avoid soggy filling. Serve warm for best texture.