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. It’s time to party!
Prep Time: 10 minutes
Cook Time: 20 minutes
Yield: 36 to 42 pieces
Ingredients
- 36 to 42 wonton wrappers
- 56 g / 1/4 cup Mirage margarine, divided
- 6 g / 1 tsp fine sea salt, divided
- 1 g / 1/4 tsp chili flakes
- 1 small / 1/2 cup onion, diced small
- 2 cloves / 2 tsp garlic, minced
- 398 ml / 1 can artichoke hearts, drained and roughly chopped
- 240 g / 2 cup frozen spinach, packed, thawed, and drained
- 227 g / 1 cup brick-style cream cheese, cut into small cubes
- 120 ml / 1/2 cup sour cream
- 30 g / 1/3 cup parmesan cheese, finely grated
- 10 ml / 2 tsp dijon mustard, smooth or grainy
- 1 g / 1/2 tsp cayenne
- 1 g / 1/2 tsp dried oregano
- 57 g / 1/2 cup mozzarella cheese, shredded
Directions
1. Preheat oven to 350ºF (175ºC). Grease a muffin tin with baking spray. Melt 1 tablespoon (14 grams) of Mirage margarine in the microwave. Brush wonton wrappers with the melted Mirage margarine and press, brushed side facing up, into the muffin tins to form “cups.” Sprinkle wonton cups with 1/2 teaspoon (3 grams) 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.
2. Meanwhile, in a medium saucepan, heat the remaining Mirage margarine (42 grams) 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.
3. 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.
4. Spoon 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.
Chef 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.
- 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.
