Vegan Spinach Artichoke Wonton Cups
This recipe makes vegan spinach artichoke dip convenient for parties by serving it in crispy wonton cups. You get the creamy, savory flavor of the classic dip in an easy-to-eat format.
Equipment
- Muffin Tin
- Pan
Ingredients
Wonton Cups
- 24 wonton wrappers
Filling
- 200 g spinach, chopped
- 150 g canned artichokes, chopped
- 150 g vegan cream cheese
- 50 g nutritional yeast
- 2 garlic cloves, minced
- 1 Salt to taste
- 1 Pepper to taste
Instructions
- Preheat your oven to 180°C.
- Press wonton wrappers into a greased muffin tin to form cups.
- Bake the cups for 8 minutes until they look lightly golden. Remove them from the oven and let them cool slightly.
- In a pan, sauté the minced garlic and spinach until the spinach wilts.
- Stir in the chopped artichokes, vegan cream cheese, and nutritional yeast until combined.
- Season the mixture with salt and pepper to your taste. Spoon the filling into the prepared wonton cups.
- Bake the filled cups for another 10 minutes until the filling is heated through.
- Serve the wonton cups warm.
Notes
I love when a vegan version feels just as creamy and satisfying as the classic—it makes gatherings easier for everyone.