Creamy spinach artichoke dip cups recipe Perfect party appetizer Easy phyllo dough tech for a crispy shareable handheld snack
Ingredients
Scale
14 ounce can artichoke hearts, drained and chopped
8 ounce package cream cheese, softened
1/2 cup mayonnaise
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella cheese
2 cloves garlic, minced
10 ounce package frozen chopped spinach, thawed and squeezed dry
24 wonton wrappers
Cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 24-cup mini muffin tin with cooking spray.
Gently press one wonton wrapper into each cup of the prepared muffin tin, letting the edges point up.
In a large mixing bowl, combine the cream cheese, mayo, Parmesan, mozzarella, and minced garlic. Stir until smooth and well-combined.
Fold in the chopped artichoke hearts and the thoroughly squeezed spinach. Mix until evenly distributed.
Carefully spoon a heaping tablespoon of the spinach artichoke mixture into each wonton cup.
Bake for 12-15 minutes, or until the edges of the wontons are golden brown and the filling is bubbly and hot.
Let them cool in the pan for a minute or two before serving warm.
Notes
A perfectly portioned, crowd-pleasing appetizer featuring all the gooey, cheesy, garlicky goodness of classic spinach and artichoke dip baked in a crispy wonton cup.
