Creamy Spinach and Artichoke Wonton Bites
These creamy spinach and artichoke wonton bites are a delightful appetizer, featuring a rich, cheesy filling baked in crispy wonton wrappers.
Equipment
- Oven
- 24-cup mini muffin tin or 12-cup standard muffin tin
- Mixing bowl
- Wire rack
Ingredients
Filling
- 8 ounce cream cheese softened
- ½ cup mayonnaise
- ½ cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese
- 10 ounce frozen chopped spinach thawed and squeezed dry
- 14 ounce artichoke hearts drained and chopped
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Wontons
- 12 ounce wonton wrappers
- Cooking spray or melted butter for the muffin tin
Instructions
Preparation
- Preheat the oven to 375°F (190°C) and prepare a 24-cup mini muffin tin or a 12-cup standard muffin tin by lightly spraying it with cooking spray or brushing with melted butter.
Make the Filling
- In a medium bowl, combine softened cream cheese, mayonnaise, Parmesan, mozzarella, thawed spinach, chopped artichoke hearts, garlic powder, and black pepper. Stir until all ingredients are evenly combined and creamy.
Assemble Wonton Bites
- Gently press one wonton wrapper into each cup of the prepared muffin tin, shaping it carefully to form a cup.
- Spoon about 1 tablespoon of the spinach and artichoke mixture into each wonton cup, being careful not to overfill.
Bake and Serve
- Bake for 12-15 minutes, or until the wonton wrappers are golden brown and crispy, and the filling is bubbly and heated through.
- Carefully remove the wonton cups from the muffin tin and cool on a wire rack for a few minutes before serving.
Notes
You can prepare the filling ahead of time and store it in the refrigerator for up to 2 days. For a spicier kick, add a pinch of red pepper flakes to the mixture.