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Spinach Artichoke Dip Wonton Cups

Spinach artichoke dip wonton cups with crisp, golden edges and a bubbly, creamy center. Baked in a mini muffin tin so each bite stays scoopable with melted Parmesan on top.
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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: 150
Ingredients Equipment Method Notes

Ingredients
  

wonton wrappers
  • 24 wonton wrappers
cooking spray
  • 1 cooking spray for greasing and light spraying
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 for the filling and the rest 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
 

Form and pre-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 to help crisping.
  2. Bake for 6-8 minutes, until the edges are golden and set. Remove the tin carefully so the cup shape holds.
Make the spinach artichoke dip filling
  1. In a mixing bowl, combine cream cheese, sour cream, mayonnaise, shredded mozzarella, 1/4 cup Parmesan, garlic, and red pepper flakes until smooth and evenly blended.
  2. Fold in artichokes and squeezed-dry frozen chopped spinach until the mixture is evenly distributed.
Fill, top, and bake
  1. Fill each wonton cup with the spinach artichoke dip. Sprinkle with the remaining Parmesan for a browned top.
  2. Bake for 10-12 minutes until the filling is bubbly and the wonton edges are crisp, with visible bubbling around the seams.
Finish and serve
  1. Cool for 2 minutes to firm up the cups slightly. Serve warm while the filling is hot and creamy.

Notes

Pro tip: after thawing, squeeze the frozen chopped spinach very well so the filling bakes creamy instead of watery. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 300F oven until warmed through and crisp again around the edges. Freezing is not recommended because the wonton cups lose crunch. For a lighter option, replace mayonnaise with plain Greek yogurt and use reduced-fat cream cheese and mozzarella.