Spinach Artichoke Cups Recipe

This Spinach Artichoke Cups recipe is a flaky and savory recipe, which transforms the classic party dip into a perfect, crispy, bite-sized appetizer. Using a clever shortcut of wonton wrappers for the crust, these cups are filled with a rich and creamy mixture of spinach, artichokes, and three kinds of cheese. It’s the ultimate easy and elegant starter, perfect for any party or gathering, and ready in under an hour.

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Spinach Artichoke Cups Recipe Ingredients

• 1 (10-oz.) package frozen chopped spinach, thawed
• 1 (14-oz.) can artichoke quarters in brine, drained and chopped
• 4 oz. cream cheese, at room temperature
• 1/2 cup grated Monterey Jack cheese
• 1/2 cup grated Parmesan cheese
• 1/4 cup mayonnaise
• 1 tsp. grated lemon zest, plus 1 tablespoon lemon juice
• 1/2 tsp. hot sauce
• 2 garlic cloves, finely chopped
• 24 square wonton wrappers
• Cooking spray

How To Make Spinach Artichoke Cups

1. Prep Oven and Make Filling: Preheat the oven to 350°F. Lightly spray a 24-cup mini muffin tin with cooking spray.
2. Dry the Spinach: This is the most important step. Squeeze the thawed spinach very dry in a clean kitchen towel, wringing it out over the sink to remove as much moisture as possible. Finely chop the dry spinach.
3. Combine the Filling: In a large bowl, combine the chopped spinach, room-temperature cream cheese, Monterey Jack, Parmesan, mayonnaise, lemon zest and juice, hot sauce, garlic, and chopped artichokes. Mash and stir with a spoon until everything is well combined.
4. Pre-Bake the Wonton Cups: Line each cup of the mini muffin tin with a wonton wrapper, pressing it down to make the bottom flat. The corners will stick out. Lightly spray the wrappers again with cooking spray. Bake for about 5 minutes, until the wrappers are firm but not browned.
5. Fill and Bake: Divide the spinach filling evenly among the pre-baked wonton cups (about 2 teaspoons per cup). Return the tin to the oven and bake for about 14-18 minutes, until the edges of the wrappers are a deep golden brown and the filling is hot and bubbly.
6. Cool and Serve: Let the spinach cups cool in the pan for 5 minutes before carefully removing them. Serve warm or at room temperature.

Recipe Tips

• How to get a non-soggy puff? The most important secret, which is not optional, is to squeeze the thawed spinach completely dry. Trapping the spinach in a clean kitchen towel and wringing it out over the sink is the most effective method to remove all the excess water that would otherwise make your pastry soggy.
• How to get the crispiest wonton cup? The pre-bake is key. Baking the empty wonton wrappers for 5 minutes before you add the wet filling is a crucial step that helps them to firm up and stay crispy, preventing a soggy bottom.
• Can I make these ahead of time? Absolutely! These are a perfect make-ahead party appetizer. You can make the filling completely and store it in an airtight container in the refrigerator for up to two days. You can also assemble the entire tray of unbaked puffs, cover it, and refrigerate for a few hours before baking.
• How do I prevent the wonton wrappers from drying out? While you are working, it’s a good idea to keep the stack of wonton wrappers you aren’t using yet covered with a slightly damp paper towel. This will prevent them from drying out and becoming brittle.

What To Serve With Spinach Artichoke Cups

These are a classic and elegant appetizer that are a staple at holiday parties, brunches, and potlucks. They are a perfect, self-contained bite and need no accompaniment. They are fantastic served on a platter as part of a larger appetizer spread.

How To Store Spinach Artichoke Cups

• Room Temperature: These are best enjoyed on the day they are made. If you have leftovers, they can be stored in an airtight container at room temperature for up to 2 days.
• Reheat: For the best results, reheat the puffs on a baking sheet in a 375°F oven or in an air fryer for 3-5 minutes to restore their crispiness. Avoid the microwave, which will make the pastry soft.

Spinach Artichoke Cups Nutrition Facts

• Serving: 2 cups
• Calories: 180 kcal
• Carbohydrates: 15g
• Protein: 8g
• Fat: 10g
• Saturated Fat: 6g
• Sodium: 550mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Spinach, Feta, and Sun-Dried Tomato Strata Recipe
• Classic Baked Spinach Artichoke Dip Recipe
• Slow Cooker Spinach Artichoke Dip Recipe