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Spinach Artichoke Dip Wonton Cups

Spinach artichoke dip wonton cups with crisp golden edges and a bubbly, creamy filling. Baked in a mini muffin tin for easy, bite-size appetizer portions.
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Prep Time 15 minutes
Cook Time 20 minutes
cooling 2 minutes
Total Time 37 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

wonton wrappers
  • 24 wonton wrappers
cooking spray
  • 1 cooking spray
cream cheese
  • 8 oz cream cheese softened
sour cream
  • 0.5 cup sour cream
mayonnaise
  • 0.25 cup mayonnaise
shredded mozzarella
  • 1 cup shredded mozzarella
Parmesan
  • 0.5 cup grated Parmesan divided
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 clove garlic minced
red pepper flakes
  • 0.25 tsp red pepper flakes

Equipment

  • 1 sheet pan

Method
 

Prep and bake the wonton cups
  1. Preheat the oven to 350F, then grease a mini muffin tin with cooking spray. Press a wonton wrapper into each cup and spray lightly to help them crisp.
  2. Bake for 6-8 minutes, until the edges turn golden. Remove the tin and keep it ready for filling.
Make the creamy spinach artichoke filling
  1. Mix cream cheese, sour cream, mayonnaise, shredded mozzarella, 1/4 cup grated Parmesan, garlic, and red pepper flakes until smooth. The mixture should look creamy and evenly combined.
  2. Fold in artichoke hearts and frozen chopped spinach until the filling is distributed throughout. Stop when no dry spinach pockets remain.
Fill and finish baking
  1. Fill each wonton cup with the spinach artichoke filling, keeping the tops slightly mounded. Sprinkle with the remaining grated Parmesan for a melty finish.
  2. Bake for 10-12 minutes at 350F, until the filling is bubbling and the wonton edges are crisp. Watch for a light golden color on the cups.
  3. Cool for 2 minutes before serving warm. This short rest helps the filling set slightly so the cups hold together.

Notes

For extra crisp edges, press the wrappers firmly into the mini muffin tin and spray them lightly before the first bake. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350F oven for 5-8 minutes until warmed through and edges re-crisp. Freezing isn’t recommended because the wonton texture softens after thawing. For a lighter option, swap mayonnaise for Greek yogurt to reduce richness while keeping the filling creamy.