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Spinach Artichoke Dip Wonton Cups

Spinach artichoke dip wonton cups with crisp, golden edges and a bubbling, creamy filling topped with melted Parmesan. Baked in a mini muffin tin for easy bite-size appetizer servings.
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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: 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
shredded mozzarella
  • 1 cup shredded mozzarella
grated 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
  • 1 mini muffin tin

Method
 

Prep wonton cups
  1. Preheat the oven to 350F and grease a mini muffin tin lightly with cooking spray. Press one wonton wrapper into each cup and spray lightly on top to help browning.
  2. Bake for 6-8 minutes, until the edges turn golden. Arrange the tin so the cups brown evenly.
Make the creamy filling
  1. Mix cream cheese, sour cream, mayonnaise, shredded mozzarella, 1/4 cup grated Parmesan, garlic, and red pepper flakes until smooth. Stir until no streaks of cream cheese remain.
  2. Fold in chopped artichoke hearts and squeezed-dry frozen chopped spinach. Mix just until distributed and cohesive.
Fill and bake
  1. Fill each wonton cup with the spinach artichoke mixture and sprinkle with the remaining grated Parmesan. Keep the filling level so it bakes evenly.
  2. Bake for 10-12 minutes at 350F, until the filling is bubbly and the wonton edges are crisp. Look for light browning at the rims.
Serve
  1. Cool for 2 minutes so the cups set slightly, then serve warm. Transfer to a platter while the topping is still melted.

Notes

For the crispest wonton edges, don’t overfill—use a light mounding spoonful and keep the filling below the top of the wrapper. Store leftovers in the refrigerator up to 3 days; reheat in a 325F oven until warmed and the edges regain some crunch. Freezing isn’t recommended because the wontons soften after thawing. For a lighter option, swap the cream cheese and sour cream for reduced-fat versions.