Mirage Recipe
Prep: 10 mins
Cook: 20 mins
Serves: 36-42 wonton cups
It almost feels like there’s never enough chips for one of our party-time favourites: spinach and artichoke dip! That’s why we’ve done all of the portioning this time around, by placing this amazing dip right into some delicious and delicate wonton cups. These tasty snacks are cheesy, crunchy, and perfectly seasoned. No matter who you’re hosting, or what event you bring these these wonton cups to, every guest will be raving for days about your savoury snack.
For more savoury baking inspiration, visit @mirage_margarine on Instagram.
Ingredients
Wonton Cups
36-42
wonton wrappers
1 tbsp
Mirage Margarine, melted
1/2 tsp
salt
Spinach & Artichoke Filling
3 tbsp
Mirage Margarine, melted
1/4 tsp
chili flakes
1/2 cup
onion, diced
2 tsp
garlic, minced
1 can
artichoke hearts, drained and roughly chopped
2 cups
frozen spinach, packed, thawed, and drained
1 cup
cream cheese, cut into small cubes
1/2 cup
sour cream
1/3 cup
parmesan cheese, finely grated
2 tsp
Dijon mustard
1/2 tsp
cayenne powder
1/2 tsp
dried oregano
1/2 tsp
salt
1/2 cup
mozzarella cheese, shredded
Directions
Wonton Cups
Preheat oven to 350ºF. Grease a muffin tin with baking spray.
Brush wonton wrappers with the melted Mirage Margarine, then press them into the muffin tins to form “cups,” brushed side facing up.
Sprinkle wonton cups with 1/2 teaspoon of salt. Place into the preheated oven and bake for 8 to 10 minutes. Take out of the oven and allow wonton cups to cool in the tin.
Spinach & Artichoke Filling
Meanwhile, in a medium saucepan, heat the remaining Mirage Margarine over medium heat until melted and bubbling. Sprinkle the chili flakes over the hot Mirage Margarine and add onions.
Sauté onions until translucent; about 2 minutes. Add garlic and stir until fragrant, about 30 seconds. Add the artichoke hearts and sauté for about 2 minutes. Add the drained spinach and sauté until heated through about 2 minutes.
Lower heat to low, and add the cubed cream cheese and sour cream. Stir until the cheese is melted and the sauce is smooth.
Sprinkle the parmesan cheese, dijon mustard, cayenne, dried oregano, and salt into the sauce. Stir until well combined, about 1 minute. Take off the heat.
Spoon filling mixture into the baked wonton cups. Depending on how full each cup is filled, there will be between 36 to 42 cups made. Sprinkle the tops of the cups with mozzarella cheese.
Place back into the preheated oven and bake until the cheese is melted, about 5 minutes. Allow the cups to cool slightly before transferring to a serving platter. Serve immediately.
Baker’s Notes:
- For those looking for a healthier option, substitute the cream cheese and sour cream with low-fat cream cheese, low-fat sour cream or Greek yogurt.
- You can make wonton chips instead of wonton cups for a more casual presentation. Cut wonton wrappers in half (diagonally) to create triangular “chips.” Proceed as normal, placing chips onto a parchment lined baking sheet and baking as usual. Place hot dip into a oven-safe bowl or dish and sprinkle the mozzarella cheese over the surface. Bake until cheese is melted. Serve with the wonton chips.
