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Spring is usually a time for celebrations, including graduations and bridal showers. Of course, gatherings have been on hold and social distancing is in place because of COVID-19. So save these recipes for when we’re able to join together and celebrate joyous occasions.
Whenever I go to a party, or host one of my own, I try to bring something that everyone will enjoy. Often I share dishes that are on the healthier side to balance out a buffet spread. I know guests are grateful when only crumbs remain.
This take on a popular dip is portable. You can make the dip in advance and bake the cups just before party time, ensuring they’re warm and crisp for serving.
24 wonton wrappers
1 package (10 ounces) frozen spinach, thawed and drained
1 jar (7.5 ounces) marinated artichoke hearts, drained and finely chopped
1 cup sour cream
8 ounces cream cheese, softened
1 cup grated Parmesan cheese
2 cloves garlic, minced or pressed
1/4 teaspoon ground black pepper
1. Preheat oven to 350 degrees. Arrange the wonton wrappers in two 12-cup muffin pans, then coat lightly with nonstick spray. Bake the wonton cups for 5 minutes, then remove from oven and set aside.
2. In a medium bowl, stir together spinach, artichoke hearts, sour cream, cream cheese, Parmesan, garlic and pepper until thoroughly combined.
3. Divide mixture evenly among the wonton cups. Bake 10–12 minutes until warmed and wonton cups are golden.
This recipe uses a standard muffin tin, but you can also use a minimuffin tin to make the cups bite-size.
Follow along with Megan Myers and her adventures in the kitchen at stetted.com, where she features a recipe for Chicken Salad Wonton Cups.