Go Back

Spinach Artichoke Dip Wonton Cups

Spinach artichoke dip wonton cups with crisp golden edges and a bubbly, creamy center. Bake wonton wrappers in a mini muffin tin, then fill with a cheesy spinach-artichoke mixture and finish until hot and crisp.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
cooling 2 minutes
Total Time 37 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

wonton wrappers
  • 24 wonton wrappers
cooking spray
  • 1 cooking spray
cream cheese
  • 8 oz cream cheese softened
sour cream
  • 0.5 cup sour cream
mayonnaise
  • 0.25 cup mayonnaise
shredded mozzarella
  • 1 cup shredded mozzarella
Parmesan
  • 0.5 cup Parmesan grated, divided
artichoke hearts
  • 1 can (14 oz) artichoke hearts drained and chopped
frozen chopped spinach
  • 1 package (10 oz) frozen chopped spinach thawed and squeezed dry
garlic
  • 2 cloves garlic minced
red pepper flakes
  • 0.25 tsp red pepper flakes

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Bake the wonton cups
  1. Preheat the oven to 350F. Press a wonton wrapper into each cup of a greased mini muffin tin and spray lightly.
  2. Bake for 6-8 minutes at 350F until the edges are golden. Keep the tin in place for easy filling.
Make the creamy dip
  1. In a mixing bowl, combine cream cheese, sour cream, mayonnaise, shredded mozzarella, 1/4 cup Parmesan, garlic, and red pepper flakes. Stir until smooth and evenly combined.
  2. Fold in chopped artichoke hearts and squeezed-dry spinach. Mix just until the spinach and artichokes are evenly distributed.
Fill and finish
  1. Spoon the dip into each baked wonton cup and top with the remaining Parmesan. Aim for a generous mound so it puffs as it bakes.
  2. Bake for 10-12 minutes at 350F until the filling is bubbly and the wonton edges are crisp. Look for browned, set cheese around the edges.
  3. Cool for 2 minutes before serving warm. Let them firm up slightly so the wonton cups stay crisp.

Notes

For the crispiest wonton cups, make sure the thawed spinach is squeezed very dry—any extra moisture can soften the wrappers. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 325F oven for 5-7 minutes to re-crisp. Freezing is not recommended because the wonton texture softens. For a lighter option, swap light cream cheese and use reduced-fat mozzarella and Parmesan.