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Spinach Artichoke Dip Wonton Cups

Spinach artichoke dip wonton cups with crisp, golden edges and a bubbling, cheesy filling. Baked in a mini muffin tin for portable appetizer bites with melted Parmesan on top.
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Prep Time 15 minutes
Cook Time 20 minutes
rest 2 minutes
Total Time 37 minutes
Servings: 24 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

wonton wrappers
  • 24 wonton wrappers Use 24 wrappers for 24 cups.
cooking spray
  • 1 cooking spray For greasing the mini muffin tin and lightly spraying wrappers.
cream cheese
  • 8 oz cream cheese Softened.
sour cream
  • 0.5 cup sour cream
mayonnaise
  • 0.25 cup mayonnaise
mozzarella
  • 1 cup shredded mozzarella
parmesan
  • 0.5 cup grated Parmesan Divided: 1/4 cup mixed in + remaining for 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
 

Preheat and shape wonton cups
  1. Preheat oven to 350F. Press a wonton wrapper into each cup of a greased mini muffin tin and spray lightly with cooking spray, then place the tin on a sheet pan.
  2. Bake 6-8 minutes, until the edges are golden. Let the cups rest in the tin while you prepare the filling.
Make the spinach artichoke filling
  1. In a bowl, mix cream cheese, sour cream, mayonnaise, shredded mozzarella, 1/4 cup grated Parmesan, garlic, and red pepper flakes until smooth and evenly combined.
  2. Fold in chopped artichoke hearts and squeezed-dry frozen chopped spinach. Keep mixing just until the vegetables are distributed.
Fill, bake, and serve
  1. Fill each wonton cup with the spinach artichoke filling. Sprinkle the remaining grated Parmesan over the top of each cup.
  2. Bake 10-12 minutes at 350F, until the filling is bubbly and the wonton edges are crisp. Cool for 2 minutes before serving warm.

Notes

For the crispest wonton cups, don’t overfill and make sure the spinach is thoroughly squeezed dry so the filling won’t steam. Store covered in the refrigerator up to 3 days; reheat in a 325F oven until warmed and edges re-crisp. Freezing is not recommended because wontons can soften after thawing. For a lower-fat option, use reduced-fat cream cheese and mozzarella (texture stays creamy, though slightly less rich).