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Spinach Artichoke Dip Wonton Cups

Spinach artichoke dip wonton cups with crisp golden edges and a bubbly, creamy filling made in a mini muffin tin. Wonton wrappers bake into edible cups, then you fill and bake again until the dip sets and the Parmesan melts.
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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: 210
Ingredients Equipment Method Notes

Ingredients
  

wonton wrappers
  • 24 wonton wrappers
cooking spray
  • 1 cooking spray for greasing the mini muffin tin and lightly spraying wonton wrappers
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 cheese
  • 0.5 cup Parmesan cheese divided; 1/4 cup mixed in, remaining sprinkled on top
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 the oven to 350F. Press a wonton wrapper into each cup of a greased mini muffin tin and spray lightly with cooking spray.
  2. Bake for 6-8 minutes until the edges are golden. Remove the tin from the oven and set aside.
Make the creamy spinach artichoke dip
  1. Mix cream cheese, sour cream, mayonnaise, shredded mozzarella, 1/4 cup Parmesan, garlic, and red pepper flakes until smooth and creamy.
  2. Fold in chopped artichoke hearts and squeezed-dry chopped spinach. Stir just until evenly combined.
Fill and bake
  1. Fill each wonton cup with the spinach artichoke dip and sprinkle with the remaining Parmesan. Arrange the filled cups in the tin without overfilling.
  2. Bake for 10-12 minutes until the filling is bubbly and the wonton edges are crisp. Keep the oven at 350F for consistent browning.
Finish and serve
  1. Cool for 2 minutes. Serve warm.

Notes

For crisp edges, don’t skip the first bake—golden wonton wrappers create a sturdy cup that won’t get soggy after filling. Store leftovers covered in the refrigerator for up to 3 days; reheat in a 325F oven until warmed and the edges crisp again. Freeze is not recommended because the wrappers lose crunch. For a lighter option, use low-fat cream cheese and reduced-fat mozzarella (texture will be slightly softer but still works).