Ingredients
Here’s what you’ll need to create these delightful Mini Spinach Artichoke Cups:
- Wonton Wrappers (approx. 24-30): These thin sheets of dough form the crispy, edible cups. Look for square wrappers in the refrigerated section of most grocery stores, often near the tofu or produce. The exact number may vary slightly based on the size of your muffin tin cups and how much you overlap them.
- Cream Cheese (8 ounces / 225g), softened: This forms the rich, creamy base of the filling. Ensure it’s fully softened for smooth mixing; letting it sit at room temperature for about an hour usually does the trick. Full-fat cream cheese provides the best flavour and texture.
- Sour Cream (1/4 cup / 60ml): Adds a subtle tang and extra creaminess to the filling, balancing the richness of the cheeses. Full-fat or light sour cream works; Greek yogurt can be a substitute if needed.
- Mayonnaise (1/4 cup / 60ml): Contributes moisture, richness, and helps bind the filling together, ensuring it stays creamy when baked. Use a good quality mayonnaise for the best flavour.
- Grated Parmesan Cheese (1/2 cup / 50g): Provides a salty, nutty, and sharp flavour that is characteristic of classic spinach artichoke dip. Freshly grated Parmesan melts better and has a superior flavour compared to pre-shredded varieties.
- Shredded Mozzarella Cheese (1 cup / 100g): Adds that desirable gooey, melty cheese pull. Low-moisture, part-skim mozzarella works well. You could also use a Monterey Jack or a mild cheddar blend.
- Frozen Chopped Spinach (10 ounces / 280g), thawed and squeezed very dry: The essential green component. It’s crucial to thaw it completely and then squeeze out as much liquid as possible using your hands, a cheesecloth, or a fine-mesh sieve pressed with a spoon. Excess water will make the filling watery and the cups soggy.
- Canned Artichoke Hearts (1 can, approx. 14 ounces / 400g), drained and chopped: These provide a tender texture and slightly tangy flavour. Choose artichoke hearts packed in water or brine, not marinated in oil (unless you want that extra flavour, but drain them well). Drain thoroughly and give them a rough chop.
- Garlic (2 cloves), minced: Adds essential aromatic depth. Freshly minced garlic offers the best flavour, but garlic powder (about 1/2 teaspoon) can be substituted in a pinch.
- Salt (1/4 teaspoon, or to taste): Enhances all the other flavours. Adjust based on the saltiness of your Parmesan cheese.
- Black Pepper (1/4 teaspoon, or to taste): Adds a touch of warmth and spice. Freshly ground black pepper is recommended.
- Optional: Red Pepper Flakes (pinch): For a subtle hint of heat, if desired.
- Cooking Spray or Melted Butter: For greasing the muffin tin to prevent sticking and help crisp the wonton wrappers.
Instructions
Follow these simple steps to bake a batch of perfect Mini Spinach Artichoke Cups:
- Preheat Oven and Prepare Muffin Tin: Preheat your oven to 375°F (190°C). Lightly grease a standard 12-cup muffin tin (or two, depending on how many cups you’re making) with cooking spray or melted butter. This prevents the wonton wrappers from sticking and helps them become golden and crisp.
- Form the Wonton Cups: Gently press one wonton wrapper into each muffin cup, pleating the sides as needed to form a cup shape. Ensure the bottom is flat against the tin. If you want sturdier cups or are concerned about leakage, you can use two wrappers per cup, offsetting them slightly. For extra crispy cups, you can lightly spray the insides of the formed wonton cups with cooking spray as well.
- Optional Pre-Bake (for Extra Crispiness): For guaranteed crispy bottoms, you can pre-bake the empty wonton cups for about 5-7 minutes, or until they are just starting to turn golden at the edges. Let them cool slightly before filling. This step helps prevent the filling from making the bottoms soggy.
- Prepare the Spinach: Ensure your thawed frozen spinach is extremely dry. Place the thawed spinach in a clean kitchen towel or several layers of strong paper towels and wring out as much liquid as possible over the sink. Alternatively, press it firmly in a fine-mesh sieve. This step is critical – excess moisture is the enemy of crispy cups!
- Prepare the Artichoke Hearts: Drain the canned artichoke hearts very well. Roughly chop them into small, bite-sized pieces. You don’t want large chunks, but avoid mincing them into mush.
- Make the Filling: In a medium-sized mixing bowl, combine the softened cream cheese, sour cream, and mayonnaise. Stir with a spoon or spatula until smooth and well combined.
- Add Cheeses and Seasonings: Stir in the grated Parmesan cheese, shredded mozzarella cheese (reserving a small amount for topping, if desired), minced garlic, salt, black pepper, and optional red pepper flakes. Mix until everything is evenly incorporated.
- Incorporate Spinach and Artichokes: Gently fold the thoroughly squeezed spinach and chopped artichoke hearts into the cheese mixture. Stir until just combined; avoid overmixing.
- Fill the Wonton Cups: Spoon the spinach artichoke mixture evenly into each prepared wonton cup. Fill them generously, almost to the top edge of the wrapper, as the filling won’t rise much. If you reserved some mozzarella, sprinkle it over the top of each cup now.
- Bake: Carefully place the muffin tin(s) into the preheated oven. Bake for 12-18 minutes, or until the filling is hot and bubbly, and the edges of the wonton wrappers are golden brown and crisp. Keep a close eye on them during the last few minutes, as the thin wonton edges can brown quickly.
- Cool Slightly: Once baked, remove the muffin tin from the oven and let the Mini Spinach Artichoke Cups cool in the tin for about 5-10 minutes. This allows the filling to set slightly and makes them easier to remove without breaking.
- Remove and Serve: Carefully use a small offset spatula or a butter knife to gently lift the cups out of the muffin tin and transfer them to a serving platter. Serve warm.
Nutrition
- Serving Size: one normal portion
- Calories: 220
- Sodium: 450mg
- Fat: 16g
- Carbohydrates: 13g
- Protein: 9g