Recipe for wonton cups with spinach artichoke dip

 Ingredients

- 24 wonton wrappers
- 1 cup cooked and chopped spinach (fresh or thawed from frozen)
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 1/2 cup sour cream
- 1/2 cup cream cheese, softened
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese, divided
- 2 cloves garlic, minced
- Salt and pepper to taste
- Non-stick cooking spray

Directions

. Preheat your oven to 375°F (190°C). Spray a mini muffin tin with non-stick cooking spray.

2. Press each wonton wrapper into a well of the mini muffin tin to form a cup.

3. In a mixing bowl, combine spinach, artichoke hearts, sour cream, cream cheese, Parmesan cheese, half of the mozzarella, garlic, and a sprinkle of salt and pepper. Mix until well blended.

4. Spoon about a tablespoon of the spinach and artichoke mixture into each wonton cup.

5. Sprinkle the remaining mozzarella over the tops of each cup.

6. Bake for 10-12 minutes, or until the edges of the wontons are golden brown and the cheese is melted and bubbly.

7. Let them cool for a couple of minutes before serving. These little bites are best enjoyed warm!

Variations & Tips

- For a protein-packed version, add some finely chopped cooked chicken or crumbled bacon to the filling.
- Experiment with different cheeses for a variety of flavors; swapping out mozzarella for a spicy pepper jack can add a kick!
- To make these ahead of time, assemble the wonton cups and store them refrigerated. Pop them in the oven just before your guests arrive so you can serve them piping hot.
- If you have vegetarians in the bunch, ensure your wonton wrappers are egg-free. There are several brands out there to choose from.
- For the littles who might be a bit picky, try adding a pinch of mild cheddar on top, it's familiar and always a hit with the young ones.
- And don't forget, using a mini muffin tin is the perfect size to get that crispy cup without overdoing it, so that each bite is just as satisfying as the last. Happy cooking!