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Spinach Artichoke Dip Wonton Cups

Spinach artichoke dip wonton cups with crisp, golden wonton edges and a bubbly, creamy filling. Made with cream cheese, mozzarella, Parmesan, spinach, and artichoke for a hot bite in under 40 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
cooling 2 minutes
Total Time 37 minutes
Servings: 24 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 230
Ingredients Equipment Method Notes

Ingredients
  

wonton wrappers
  • 24 wonton wrappers Assumes 24 wrappers (one per cup).
cooking spray
  • 1 cooking spray For greasing the tin and light spraying before baking.
cream cheese
  • 8 oz cream cheese Softened for easy mixing.
sour cream
  • 0.5 cup sour cream
mayonnaise
  • 0.25 cup mayonnaise
shredded mozzarella
  • 1 cup shredded mozzarella
grated Parmesan
  • 0.25 cup grated Parmesan Divided: 1/4 cup for the mix plus topping.
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 oven to 350F. Press 1 wonton wrapper into each cup of a greased mini muffin tin and spray lightly.
  2. Bake for 6-8 minutes, until the edges are golden. Remove to a rack while you mix the filling.
Make the creamy dip filling
  1. In a bowl, mix the cream cheese, sour cream, mayonnaise, mozzarella, 1/4 cup Parmesan, garlic, and red pepper flakes until smooth.
  2. Fold in the artichokes and squeezed-dry spinach. Stir until evenly combined.
Fill and bake
  1. Spoon filling into each wonton cup, filling to the top. Sprinkle with the remaining Parmesan.
  2. Bake for 10-12 minutes, until the filling is bubbly and the wonton edges are crisp.
  3. Cool for 2 minutes so the cups set slightly. Serve warm.

Notes

For the crispiest cups, squeeze the thawed spinach very dry so the dip doesn’t loosen while baking. Store leftovers in an airtight container in the refrigerator for 3 days; reheat in a 325F oven until warmed and the edges re-crisp. Freeze is not recommended because wonton texture softens after thawing. For a lighter option, replace mayonnaise with Greek yogurt using the same amount.