Party Fare—Fresh Spinach & Artichoke Filling in Crispy Wonton Cups

I love both the flavors + the crisp crunch paired with the creamy goodness of these yummy appetizers. Both the filling and cups can be made ahead. Just fill the wonton cups right before your guests arrive. Since the cups are crisp, they hold up well without getting soggy.

Fresh Spinach & Artichoke Cups in Crispy Wonton Cups        Yield: 18 to 24 cups

2 to 3 large handfuls of fresh spinach, blanched and chopped (or one package of frozen spinach)

1 (14 oz.) can artichoke hearts in water, drained and chopped

½ cup mayonnaise

½ cup sour cream

8 oz. cream cheese, softened

1 tablespoon hot sauce (such as Tabasco®)

1 tablespoon Worcestershire sauce

1 clove garlic, minced

1 teaspoon garlic powder

½ cup Parmesan cheese, grated

Salt and pepper

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Wonton Cups (recipe follows)

Paprika for sprinkling, if desired 

1. Blanch spinach in salted boiling water for 30 seconds. Remove and let cool on a few paper towels. Use paper towels to press out as much liquid as possible. Chop.
   
2. Drain artichokes and roughly chop. Once chopped, also press them with a few paper towels to remove extra liquid.
3. Mix spinach and artichokes with other filling ingredients. Taste and adjust seasonings as desired. Extra mayonnaise, sour cream and/or cream cheese can also be added to this recipe to stretch the finished amount. This mixture can be made ahead and refrigerated
   
4. When ready to serve — Fill cups with a heaping teaspoon of chilled mixture, and lightly sprinkle with paprika if desired.

Wonton Cups

Wonton Wrappers (also referred to as Skins; they come in various sized packages; use what you need and refrigerate or freeze extras)

Pan release

1. Lightly spray cups of mini muffin tins with pan release; add a wonton wrapper to each cup. Shape each wrapper so it conforms to the cup and lift the peaks so they stand in the air.
   
   
   

   

   I use a wooden tamp to make sure that the excess wrapper is pleated to the edge of each cup. If this is not done, the excess skin may be in the way when the cups are being filled.

2. Bake wrappers in a preheated 350° for about 12 minutes, watching carefully so that the do not burn.
3. Remove cups from tins and set on a cooling rack.
   
4. May be made several days ahead. Store in an airtight container.

Recipes without photos . . .

Fresh Spinach & Artichoke Cups in Crispy Wonton Cups        Yield: 18 to 24 cups

2 to 3 large handfuls of fresh spinach, blanched and chopped (or one package of frozen spinach)

1 (14 oz.) can artichoke hearts in water, drained and chopped

½ cup mayonnaise

½ cup sour cream

8 oz. cream cheese, softened

1 tablespoon hot sauce (such as Tabasco®)

1 tablespoon Worcestershire sauce

1 clove garlic, minced

1 teaspoon garlic powder

½ cup Parmesan cheese, grated

Salt and pepper

----

Wonton Cups (recipe follows)

Paprika for sprinkling, if desired 

1. Blanch spinach in salted boiling water for 30 seconds. Remove and let cool on a few paper towels. Use paper towels to press out as much liquid as possible. Chop.
2. Drain artichokes and roughly chop. Once chopped, also press them with a few paper towels to remove extra liquid.
3. Mix spinach and artichokes with other filling ingredients. Taste and adjust seasonings as desired. Extra mayonnaise, sour cream and/or cream cheese can also be added to this recipe to stretch the finished amount. This mixture can be made ahead and refrigerated
4. When ready to serve — Fill cups with a heaping teaspoon of chilled mixture, and lightly sprinkle with paprika if desired.

Wonton Cups

Wonton Wrappers (also referred to as Skins; they come in various sized packages; use what you need and refrigerate or freeze extras)

Pan release

1. Lightly spray cups of mini muffin tins with pan release; add a wonton wrapper to each cup. Shape each wrapper so it conforms to the cup and lift the peaks so they stand in the air.
2. Bake wrappers in a preheated 350° for about 12 minutes, watching carefully so that the do not burn.
3. Remove cups from tins and set on a cooling rack.
4. May be made several days ahead. Store in an airtight container.