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Artichoke Wonton Cups

 Artichoke Wonton Cups
I came up with this recipe by combining several artichoke dip recipes. Wonton cups add a fancy look that's perfect for special occasions. If you're serving a large crowd, you may want to double the recipe. —Paige Scott, Murfreesboro, Tennessee
16 ServingsPrep/Total Time: 30 min.


  • 1 cup grated Parmesan cheese
  • 1 cup mayonnaise
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
  • 1 package (12 ounces) wonton wrappers


  • In a small bowl, combine the Parmesan cheese, mayonnaise, onion
  • powder and garlic powder. Stir in mozzarella cheese and artichokes;
  • set aside.
  • Coat one side of each wonton wrapper with cooking spray; press
  • greased side down into miniature muffin cups. Bake at 350° for 5
  • minutes or until edges are lightly browned.
  • Fill each cup with 1 tablespoon artichoke mixture. Bake 5-6 minutes
  • longer or until golden brown. Serve warm. Yield: about 4 dozen.
Nutritional Facts: 1 serving (3 each) equals 230 calories, 15 g fat (4 g saturated fat), 19 mg cholesterol, 418 mg sodium, 15 g carbohydrate, trace fiber, 8 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a

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Artichoke Wonton Cups (continued)

Wine (continued)
light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.