Thanksgiving is just around the corner, and you know what that means. The house will be filled with family, laughter, and the amazing smells of a holiday feast. But let’s be honest, it can also be a little bit chaotic in the kitchen.
Finding great Thanksgiving Recipes Appetizers that don’t take all day to prepare is key. You want something delicious and impressive, but simple enough to not add stress. That’s where these wonderful Spinach Artichoke Wonton Cups come in. They are the perfect solution.
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Why You’ll Love This Recipe
These little bites are packed with so much to love. First off, they are incredibly simple to make. We are talking about a truly straightforward recipe that delivers big on flavor without requiring any fancy kitchen skills. This makes them one of the best Thanksgiving Appetizers Easy options available.
They are also the ideal starter for a big meal. Each cup is a single, neat bite. This makes them fantastic Thanksgiving Appetizers Finger Foods. No plates or forks are needed, which means less cleanup for you later. Your guests can mingle and snack without any fuss.
The flavor is a classic combination that everyone enjoys. The creamy, cheesy filling with spinach and artichokes is so comforting. Paired with the crispy, golden wonton wrapper, it’s a texture and taste sensation. I promise these will disappear from the platter fast.
They also look so pretty on a serving dish. The golden brown cups with the creamy filling and a sprinkle of fresh parsley on top look quite festive. They add a nice touch of color and elegance to your spread of thanksgiving appetizers. Everyone will think you spent hours on them.
Ingredients
What I really appreciate about this recipe is the short and simple ingredient list. You can find everything at your local grocery store without any trouble. Here is what you will need to gather.
- 8 ounces frozen spinach, thawed
- 14 ounces marinated artichoke hearts, chopped
- 4 ounces cream cheese, cubed
- 1/2 cup shredded pepper jack cheese
- 1/2 cup shredded mozzarella cheese
- 3 cloves of garlic, minced
- 1/2 teaspoon crushed red pepper flakes
- 24 wonton wrappers
- fresh chopped parsley, to garnish
Step-By-Step Instructions
Ready to see how these delightful thanksgiving appetizers come together? It is so simple. Just follow along with these steps, and you will have a delicious starter in no time at all. This is a fun one to make.
Step 1: Combine the Filling
First things first, let’s make that amazing filling. Grab a medium sized mixing bowl. In it, you will combine your thawed spinach, chopped artichoke hearts, and cubed cream cheese. Make sure your cream cheese is softened a bit so it mixes easier.
Now add the shredded pepper jack and mozzarella cheese. Toss in the minced garlic and the red pepper flakes for a little bit of warmth. Mix everything together until it is well combined. You want all those ingredients to be evenly distributed for the best flavor in every bite.
A very important note about the spinach. You need to squeeze out as much water as possible after it thaws. Excess moisture will make your filling watery, and nobody wants that. You can use your hands or a cheesecloth to get it really dry.
Step 2: Prepare the Wonton Cups
Now it is time to get the crispy cups ready. Start by preheating your oven to 350 degrees Fahrenheit. While it is heating up, grab a standard cupcake or muffin tin. Give it a good spray with some olive oil spray to prevent sticking.
Gently press one wonton wrapper into each cup of the tin. Use your fingers to form it into a little cup shape. This will be the vessel for our creamy filling. This part is surprisingly satisfying to do.
We are going to give the wrappers a quick pre bake. Pop the tin into the preheated oven for about 5 minutes. This step helps the bottoms get crispy and ensures the cups hold their shape beautifully. It is a small step that makes a big difference.
Step 3: Fill and Bake
Carefully remove the muffin tin from the oven. The wonton cups should be lightly golden. Now for the fun part. Fill each wonton cup with about a tablespoon of the spinach and artichoke filling. Try not to overfill them, as the filling might spill over during baking.
Once all your cups are filled, place the tin back into the oven. Bake for another 10 to 12 minutes. You are looking for the wonton wrappers to be a deep golden brown and for the filling to be hot and bubbly. The cheese should be completely melted and delicious.
Step 4: Garnish and Serve
Once they are done baking, let them cool in the tin for just a minute or two. This helps them set up. Then, you can carefully remove them and place them on a serving platter. A small offset spatula can be helpful here.
Just before serving, sprinkle some fresh chopped parsley over the top. This adds a nice pop of color and a touch of fresh flavor. These amazing Thanksgiving Recipes Appetizers are best served hot, right out of the oven. Enjoy the compliments!
How To Store Leftovers
If you happen to have any leftovers, which is rare, storing them is easy. Let the wonton cups cool completely to room temperature. Once cooled, place them in an airtight container. They will keep in the refrigerator for up to three days.
When you are ready to enjoy them again, I suggest reheating them in the oven or an air fryer. A few minutes at 350 degrees Fahrenheit will bring back their crispiness. The microwave works in a pinch, but the wonton wrappers will lose their crunch.
Tips
Want to make these thanksgiving appetizers even better? Here are a few little tips and tricks I have learned along the way. They can help you customize the recipe or just ensure it comes out great every single time you make it.
- The Squeeze is Key: I cannot say this enough. Squeezing all the water out of the thawed spinach is so important. A watery filling will make the wonton cups soggy. Take the extra minute to do this well.
- Cheese Variations: Feel free to play with the cheese. You could use a sharp cheddar, a Monterey Jack, or even some grated Parmesan for a nutty flavor. It is a very forgiving recipe.
- Make Ahead: To save time on Thanksgiving day, you can make the filling a day or two in advance. Just store it in an airtight container in the fridge. Then all you have to do is fill and bake. This makes for some very Thanksgiving Appetizers Easy prep.
- Mini Muffin Tin: For even smaller, more bite sized Thanksgiving Appetizers Finger Foods, use a mini muffin tin. The baking time might be a little shorter, so keep an eye on them.
Conclusion
So there you have it. A simple, delicious, and crowd pleasing recipe that is sure to be a hit at your holiday gathering. These Spinach Artichoke Wonton Cups check all the boxes for ideal Thanksgiving Recipes Appetizers. They are easy, look great, and taste even better.
This recipe frees you up to focus on the main course while knowing your guests have something wonderful to snack on. Give these a try this year. I am confident they will become a new holiday tradition in your home. Happy cooking and have a wonderful Thanksgiving!
FAQ
Can I Make These Ahead of Time?
Absolutely. The filling can be prepared up to two days in advance and stored in the refrigerator. You can also assemble the cups a few hours before baking. Just cover the muffin tin with plastic wrap and keep it in the fridge until you are ready to bake.
What If I Can’t Find Wonton Wrappers?
If wonton wrappers are not available, you have other options. Small flour tortillas cut into circles can work. You could also use phyllo dough sheets, layered and cut into squares to press into the muffin tin. They will provide a similar crispy texture.
How Do I Make These Less Spicy?
The touch of heat comes from the pepper jack cheese and the red pepper flakes. To make them milder, you can simply use Monterey Jack cheese instead of pepper jack. You can also reduce or completely omit the crushed red pepper flakes from the filling mixture.
Can I Use Fresh Spinach Instead of Frozen?
Yes, you can use fresh spinach. You will need about a pound of fresh spinach to get the same amount as 8 ounces of frozen. You will need to cook it down first, either by sautéing or steaming it. Then, let it cool and squeeze out all the excess moisture just like you would with frozen.
Spinach Artichoke Wonton Cups
These Spinach Artichoke Wonton Cups are a simple, delicious, and crowd-pleasing appetizer for any gathering. Featuring a creamy, cheesy spinach and artichoke filling nestled in crispy wonton wrappers, they are easy to prepare and perfect for finger food.
Requirements
Ingredients
Instructions
- In a medium mixing bowl, combine the thawed spinach, chopped artichoke hearts, and cubed cream cheese. Add the shredded pepper jack and mozzarella cheese, minced garlic, and crushed red pepper flakes. Mix until well combined, ensuring the spinach is squeezed dry to prevent a watery filling.
- Preheat your oven to 350 degrees Fahrenheit. Spray a standard cupcake or muffin tin with olive oil spray. Gently press one wonton wrapper into each cup, forming a small cup shape.
- Pre-bake the wonton wrappers in the preheated oven for about 5 minutes until lightly golden. This helps them crisp up and hold their shape.
- Carefully remove the muffin tin from the oven. Fill each lightly golden wonton cup with about a tablespoon of the spinach and artichoke filling. Do not overfill.
- Place the tin back into the oven and bake for another 10 to 12 minutes, or until the wonton wrappers are a deep golden brown and the filling is hot and bubbly with melted cheese.
- Allow the baked cups to cool in the tin for a minute or two before carefully removing them to a serving platter. Garnish with fresh chopped parsley just before serving. Best served hot.
Notes
The Squeeze is Key: Squeezing all the water out of the thawed spinach is so important. A watery filling will make the wonton cups soggy. Take the extra minute to do this well.
Cheese Variations: Feel free to play with the cheese. You could use a sharp cheddar, a Monterey Jack, or even some grated Parmesan for a nutty flavor. It is a very forgiving recipe.
Make Ahead: To save time on Thanksgiving day, you can make the filling a day or two in advance. Just store it in an airtight container in the fridge. Then all you have to do is fill and bake. This makes for some very easy prep.
Mini Muffin Tin: For even smaller, more bite sized finger foods, use a mini muffin tin. The baking time might be a little shorter, so keep an eye on them.
Nutrition
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