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Spinach Artichoke Dip Wonton Cups

Spinach artichoke dip wonton cups with crisp, golden baked edges and a bubbly, creamy filling. Mini muffin tin baking keeps the wrappers crunchy while the dip melts and sets.
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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
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
artichoke hearts
  • 1 can (14 oz) artichoke hearts, drained and 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 cast iron skillet

Method
 

Make wonton cups
  1. Preheat oven to 350F. Press 1 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 carefully and keep cups in place.
Mix the spinach artichoke dip
  1. In a bowl, mix cream cheese, sour cream, mayonnaise, shredded mozzarella, 1/4 cup Parmesan, minced garlic, and red pepper flakes until smooth. Fold in chopped artichoke hearts and squeezed dry spinach.
Fill and bake
  1. Fill each wonton cup with the spinach artichoke mixture, then sprinkle with the remaining Parmesan. Bake for 10-12 minutes at 350F, until the filling is bubbly and wonton edges are crisp.
  2. Cool for 2 minutes. Serve warm.

Notes

For cleanly crisp edges, squeeze thawed spinach very dry so the filling doesn’t loosen. Store leftovers in the refrigerator up to 3 days; reheat in a 350F oven or toaster oven until warmed through (avoid microwaving if you want the wrappers crisp). Freezing isn’t recommended because wonton wrappers soften after thawing. Vegetarian-friendly as written; for a lower-fat option, use light cream cheese and reduced-fat mozzarella.