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Spinach Artichoke Dip Wonton Cups

Spinach artichoke dip wonton cups with crisp, golden edges and bubbling creamy filling topped with Parmesan. Bake mini wonton cups in a muffin tin, then fill and re-bake for a hot, dip-in-a-crisp 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: 210
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and bake wonton cups
  1. Preheat the oven to 350F and grease a mini muffin tin lightly with cooking spray; press 1 wonton wrapper into each cup.
  2. Spray the tops lightly, then bake 6-8 minutes until the edges are golden and set.
Make the spinach artichoke dip
  1. In a bowl, mix cream cheese, sour cream, mayonnaise, shredded mozzarella, 1/4 cup Parmesan, garlic, and red pepper flakes until smooth.
  2. Fold in the chopped artichoke hearts and squeezed-dry spinach until evenly distributed.
Fill and finish baking
  1. Fill each baked wonton cup with the spinach artichoke dip mixture.
  2. Sprinkle the remaining Parmesan over the filled cups.
  3. Bake 10-12 minutes at 350F until the filling is bubbly and the wonton edges are crisp.
  4. Cool for 2 minutes, then serve warm.

Notes

For the crispiest wonton edges, don’t overfill the cups and make sure the spinach is thoroughly squeezed dry. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 325F oven or toaster oven until warmed through. Freezing is not recommended because wonton texture softens. For a lighter option, use reduced-fat cream cheese and mozzarella.