Ingredients
- 24 square wonton wrappers
- oil spray or 2 Tbsp melted butter
- 8 oz (225 g) cream cheese, softened
- ½ cup Greek yogurt or sour cream
- ¾ cup shredded mozzarella cheese
- ½ cup finely grated Parmesan cheese
- 1 cup canned artichoke hearts, drained and finely chopped
- 1 cup frozen spinach, thawed and wrung dry
- 1 small garlic clove, minced
- ½ tsp lemon zest
- ¼ tsp red pepper flakes
- ½ tsp kosher salt
- black pepper to taste
- chives or parsley, for garnish
Equipment
- 24-cup mini muffin tin
- mixing bowl
- Spoon or scoop
- wire rack
- oven or air fryer
Method
- Preheat oven to 375°F (190°C). Lightly oil a 24-cup mini muffin tin.
- In a bowl, mix cream cheese, yogurt, mozzarella, Parmesan, artichokes, spinach, garlic, lemon zest, red pepper flakes, salt, and pepper until smooth and combined.
- Press wonton wrappers into muffin cups and spritz edges lightly with oil. Par-bake 6–7 minutes until lightly golden.
- Fill each cup with 1 heaping tablespoon of filling. Bake 8–10 minutes until bubbling and golden brown.
- Cool 3 minutes on a rack. Garnish with chives or parsley and serve warm or at room temperature.
Nutrition
Calories: 75kcalCarbohydrates: 5gProtein: 3gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 120mgPotassium: 45mgSugar: 1gVitamin A: 400IUVitamin C: 1mgCalcium: 60mgIron: 0.4mg
Notes
Tips: Double-wrap cups for extra sturdiness. Keep baked cups on a wire rack so bottoms stay crisp.
Air Fryer: 350°F 3–4 minutes for shells, then fill and cook 3–5 minutes more.
Serve With: Buffalo Chicken Sliders, Hot Chocolate Charcuterie Board, or Broccoli Bacon Salad.
Air Fryer: 350°F 3–4 minutes for shells, then fill and cook 3–5 minutes more.
Serve With: Buffalo Chicken Sliders, Hot Chocolate Charcuterie Board, or Broccoli Bacon Salad.
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