Ingredients
Equipment
Method
Prepare the cups
- Heat the oven to 375°F.
- Lightly coat a 24-cup mini muffin pan with nonstick cooking spray.
- Press one wonton wrapper into each muffin cup, pleating the sides as needed.
- Lightly coat the wrapper edges with cooking spray.
- Bake the wrappers for 5 to 6 minutes, until the edges just begin to turn golden.
Make the filling
- Stir the cream cheese, sour cream, and mayonnaise in a medium bowl until smooth.
- Mix in the garlic, salt, and pepper.
- Fold in the spinach, artichoke hearts, mozzarella, and Parmesan until evenly combined.
Fill and bake
- Divide the filling evenly among the prebaked wonton cups, using about 1 1/2 tablespoons per cup.
- Bake for 8 to 10 minutes, until the wonton edges are golden and the filling is hot.
- Cool in the pan for 5 minutes before serving.
Notes
Squeeze the thawed spinach very dry so the filling stays thick. Refrigerate leftovers for up to 3 days; freezing is not recommended because the wonton cups can lose their crispness. For a gluten-free option, use gluten-free wonton wrappers if available.
