Anything bite-sized wins the key to my heart, and the same goes for these Spinach Artichoke Cups. If you're looking for an appetizer that will impress but make little mess in your kitchen, this recipe is for you.
These savory treats are packed with a punch of flavor that just can't be beat. These will remind you of spinach and artichoke dip, but the best part is that you get the whole little cup all to yourself, and more than enough to share!
- 1 package wonton wrappers (approximately 48)
- 1/4 cup mayonnaise
- 1/3 cup Parmesan cheese, grated
- 1/4 cup greek yogurt
- 1 cup frozen chopped spinach, thawed and drained
- 15 ounce can artichokes, chopped
- 6 ounces cream cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon kosher salt
Preheat the oven to 375 degrees and spray mini muffin tins with a non-stick baking spray.
Press a wonton wrapper into each of the baking cups with your fingers to create a cup. It doesn't matter if they are perfect cups or if the wonton wrapper wraps over because you'll just fill it anyway.
Bake the cups for 7-8 minutes or until they are lightly browned and crispy. Remove the cups from the muffin tin and let cool on a cooling rack. Once cooled you can store the cups overnight or for a few days in an airtight container.
If you are going to be filling the cups right away you can make the filling while the cups bake. First, heat up the cream cheese in the microwave for about a minute or until soft and slightly melted. Then mix in the mayo, yogurt, garlic powder, and salt.
Once all of your creamy ingredients are mixed in, add in the chopped spinach, artichokes, and Parmesan cheese and mix until well combined.
When you're ready to serve the cups, heat up the entire mixture in the microwave for 1-2 minutes depending on how hot you want it. Using a spoon, a ziploc or piping bag (like you would pipe frosting) fill in the cups with a good amount of filling and serve.
Serve warm or cold depending on your preference.