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Spinach Artichoke Dip Wonton Cups

Spinach artichoke dip wonton cups with crisp golden edges and a bubbly, creamy center. Baked in a mini muffin tin so the filling stays packed and serves easily as a finger-food appetizer.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Wonton cups
  • 24 wonton wrappers Use square wonton wrappers.
  • Cooking spray For greasing and light spraying on wrappers.
Creamy dip filling
  • 8 oz cream cheese Soften before mixing.
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 cup shredded mozzarella
  • 0.25 cup Parmesan Divided; use 1/4 cup for mixing and the rest for topping.
  • 14 oz artichoke hearts Drained and chopped.
  • 10 oz frozen chopped spinach Thawed and squeezed dry.
  • 2 garlic Minced.
  • 0.25 tsp red pepper flakes

Equipment

  • 1 sheet pan
  • 1 mini muffin tin

Method
 

Preheat and shape wonton cups
  1. Preheat the oven to 350F and grease a mini muffin tin with cooking spray. Press a wonton wrapper into each cup and spray the wrappers lightly with cooking spray.
  2. Bake for 6-8 minutes, until the edges turn golden. Remove the tin from the oven.
Make the spinach artichoke dip mixture
  1. In a mixing bowl, combine the cream cheese, sour cream, mayonnaise, shredded mozzarella, 1/4 cup Parmesan, minced garlic, and red pepper flakes until smooth.
  2. Fold in the chopped artichokes and the squeezed-dry spinach. Mix just until evenly distributed.
Fill and bake
  1. Fill each wonton cup with the spinach artichoke dip and sprinkle with the remaining Parmesan.
  2. Bake for 10-12 minutes, until the filling is bubbly and the wonton edges are crisp. Let the cups cool for 2 minutes, then serve warm.

Notes

For the crispiest wonton edges, squeeze the thawed spinach very dry so the filling doesn’t steam the wrappers. Store leftovers covered in the refrigerator up to 3 days; reheat in a 325F oven until warmed through. Freezing is not recommended because the wontons lose their crisp texture. For a lighter option, use light cream cheese and light sour cream while keeping the same bake time.