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Spinach Artichoke Dip Wonton Cups

Spinach artichoke dip wonton cups with crisp golden edges and a bubbly, creamy center, baked until the filling bubbles. Uses cream cheese, sour cream, mozzarella, Parmesan, plus chopped spinach and artichokes for a rich appetizer bite.
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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: 340
Ingredients Equipment Method Notes

Ingredients
  

Wonton wrappers
  • 24 wonton wrappers
Cooking spray
  • 1 cooking spray
Cream cheese base
  • 8 oz cream cheese softened
  • 0.5 cup sour cream
  • 0.25 cup mayonnaise
  • 1 cup shredded mozzarella
  • 0.25 cup grated Parmesan divided
Spinach and artichokes
  • 1 can (14 oz) artichoke hearts drained and chopped
  • 1 package (10 oz) frozen chopped spinach thawed and squeezed dry
  • 2 cloves garlic minced
  • 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 a wonton wrapper into each cup of a greased mini muffin tin and spray lightly.
  2. Bake 6-8 minutes until edges are golden. Remove and keep the tin hot for filling.
Make the spinach artichoke dip
  1. In a mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, 1/4 cup Parmesan, garlic, and red pepper flakes. Mix until smooth and evenly seasoned.
  2. Fold in artichokes and spinach. Stir just until the vegetables are distributed throughout the creamy mixture.
Fill and bake
  1. Spoon the filling into each wonton cup and sprinkle with the remaining Parmesan. Arrange the filled tin so cups sit flat and don’t crowd.
  2. Bake 10-12 minutes until the filling is bubbly and wonton edges are crisp. Turn the pan once if your oven has hot spots.
Finish and serve
  1. Cool 2 minutes. Serve warm.

Notes

For the crispiest wonton edges, use fully thawed spinach and squeeze it very dry so the filling doesn’t release extra water while baking. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 325F oven until warmed through. Freeze not recommended for the wonton texture. For a lighter option, swap half the cream cheese for low-fat cream cheese (keep sour cream the same) to reduce richness while still keeping the dip creamy.