Spinach and Artichoke Dip Wonton Cups
Spinach and Artichoke Dip Wonton Cups
If you love classic spinach and artichoke dip, these Spinach and Artichoke Dip Wonton Cups turn it into the cutest little party appetizer. The filling is creamy, cheesy, and garlicky, while the wonton wrappers bake up crisp and golden around the edges.
They’re easy to pick up, easy to serve, and way less messy than putting out one big bowl of dip. That makes them perfect for game day, holidays, baby showers, or any gathering where finger foods are the main event.
And because everything bakes in a muffin tin, they’re surprisingly simple to pull together.
Why You’ll Love These Wonton Cups
These little appetizers pack a lot of flavor into a small bite.
- Crispy and creamy: Crunchy wonton shells contrast beautifully with the rich filling.
- Easy to serve: No dipping bowl or shared spoon required.
- Great for parties: Everyone gets an individual portion.
- Simple ingredients: Most of the filling uses familiar grocery-store staples.
- Make-ahead friendly: You can prep the filling in advance and bake shortly before serving.
They also look much fancier than the effort involved, which is always a nice bonus.
Ingredients You’ll Need
Here’s what goes into these easy spinach artichoke wonton cups.
- Cooking spray: Helps the wrappers crisp and keeps them from sticking.
- 12 wonton wrappers: One for each muffin cup.
- 5 ounces frozen spinach, thawed and squeezed dry: Removing excess moisture keeps the filling thick.
- 1 small jar artichoke hearts, drained and finely chopped: Adds that classic tangy, savory flavor.
- ⅓ cup mayonnaise: Makes the filling rich and creamy.
- ¼ cup sour cream: Adds a little tang and softens the texture.
- 2 ounces cream cheese, softened: Helps bind everything together.
- ½ cup grated Parmesan cheese: Adds salty, cheesy flavor.
- 2 cloves garlic, smashed into a paste: Gives the filling a bold garlic kick.
Tip: Squeeze the spinach really well. Extra water is the quickest way to end up with soggy wonton cups.
How to Make Spinach and Artichoke Dip Wonton Cups
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: About 35 minutes
Yield: 12 wonton cups
Step 1: Preheat the Oven
Preheat your oven to 350°F.
Lightly coat a standard 12-cup muffin tin with cooking spray.
Step 2: Shape the Wonton Cups
Press one wonton wrapper into each muffin cup.
Push the center gently down into the bottom while letting the corners stick up around the sides.
Lightly spray the wrappers with cooking spray.
Step 3: Pre-Bake the Wrappers
Bake the empty wonton cups for about 5 minutes.
This gives them a head start so they stay crisp after the filling goes in.
Remove the muffin tin from the oven and set it aside.
Step 4: Make the Spinach Artichoke Filling
In a medium bowl, combine the spinach, chopped artichoke hearts, mayonnaise, sour cream, cream cheese, Parmesan, and garlic.
Stir until everything is evenly mixed and creamy.
If the cream cheese is still a little firm, use the back of a spoon to mash it into the mixture.
Step 5: Fill the Wonton Cups
Divide the spinach artichoke mixture evenly among the 12 cups.
You can fill them generously, but avoid piling the mixture too high above the wrappers.
Step 6: Bake Until Golden
Return the muffin tin to the oven.
Bake for about 15 minutes, or until the filling is hot and the wonton edges are golden brown and crisp.
Step 7: Cool Slightly and Serve
Let the cups rest in the pan for about 5 minutes before removing them.
Use a small butter knife or spoon to gently loosen the edges if needed.
Serve warm while the filling is creamy and the wontons are still crisp.
Tips for the Best Spinach Artichoke Wonton Cups
A few simple tricks can help these appetizers turn out beautifully.
Dry the spinach thoroughly. Press it in a clean kitchen towel or between paper towels until very little moisture remains.
Chop the artichokes finely. Smaller pieces make the filling easier to spoon and easier to eat.
Soften the cream cheese first. Room-temperature cream cheese blends more smoothly with the other ingredients.
Don’t skip the first bake. Pre-baking the wonton wrappers helps prevent soggy bottoms.
Serve them warm. That’s when the wrappers are crispest and the filling is at its creamiest.
If you’re making these for a party, bake them close to serving time for the best texture.
Easy Variations to Try
These wonton cups are easy to customize depending on your mood.
- Extra-cheesy cups: Add shredded mozzarella to the filling.
- Spicy version: Stir in crushed red pepper flakes or diced jalapeño.
- Bacon spinach artichoke cups: Add crumbled cooked bacon.
- Chicken version: Fold in finely chopped cooked chicken for a heartier appetizer.
- Three-cheese version: Add a little shredded mozzarella or Gruyère alongside the Parmesan.
You can also sprinkle extra Parmesan over the top before baking for a crispier finish.
What to Serve With Wonton Cups
These appetizers work well as part of a bigger party spread.
Serve them with buffalo chicken dip, meatballs, stuffed mushrooms, or a cheese board.
For a lighter spread, pair them with fresh vegetables, fruit skewers, or a simple salad.
They’re also great for brunches and showers because they’re neat, bite-sized, and easy to eat while standing and chatting.
Can You Make Them Ahead?
Yes, with one small trick.
Prepare the spinach artichoke filling up to 24 hours in advance and refrigerate it in an airtight container.
You can also press the wonton wrappers into the muffin tin a little ahead of time, but wait to fill and bake them until closer to serving.
That keeps the shells from getting soft.
If you need to reheat baked cups, warm them in a 350°F oven for about 5–7 minutes.
How to Store Leftovers
These are best fresh, but leftovers can still be saved.
Refrigerator: Store cooled wonton cups in an airtight container for up to 3 days.
Reheating: Warm them in a 350°F oven for 5–8 minutes, or until heated through and crisp around the edges.
The microwave works, but the wrappers will lose most of their crunch.
Freezer: Freezing isn’t ideal because the creamy filling and wonton wrappers can become soggy after thawing.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes. Sauté fresh spinach until wilted, let it cool, then squeeze out as much moisture as possible before chopping.
Can I use marinated artichoke hearts?
You can, but drain them very well. Marinated artichokes have a stronger flavor and may add extra oil to the filling.
Why are my wonton cups soggy?
The most common cause is too much moisture in the spinach or artichokes. Pre-baking the wrappers and draining the filling ingredients well helps a lot.
Can I use mini muffin tins?
Yes, but you’ll need smaller pieces of wonton wrapper and less filling per cup. The baking time may also be slightly shorter.
Can I make these without mayonnaise?
Yes. You can replace the mayonnaise with extra sour cream or Greek yogurt, though the flavor and texture will be slightly different.
Can I add mozzarella cheese?
Absolutely. A small handful of shredded mozzarella makes the filling even more melty and cheesy.
Final Thoughts
These Spinach and Artichoke Dip Wonton Cups are an easy way to turn a classic party dip into a crisp, bite-sized appetizer.
The creamy spinach and artichoke filling pairs perfectly with the crunchy wonton shells, and the whole batch comes together in well under an hour.
Make them for game day, holidays, or your next get-together, and don’t be surprised if the tray empties fast.
Spinach and Artichoke Dip Wonton Cups
Ingredients
Method
- Preheat the oven to 350°F (175°C). Lightly coat a standard 12-cup muffin tin with cooking spray.
- Press one wonton wrapper into each muffin cup, pushing the center gently into the bottom and allowing the corners to stand up around the sides.
- Lightly spray the wonton wrappers with cooking spray and bake for about 5 minutes to partially crisp them.
- Remove the muffin tin from the oven and set aside while preparing the filling.
- In a medium bowl, combine the thawed and well-drained spinach, chopped artichoke hearts, mayonnaise, sour cream, softened cream cheese, Parmesan cheese, and garlic.
- Stir until the filling is creamy and evenly combined, mashing any remaining cream cheese lumps with the back of a spoon if needed.
- Divide the spinach artichoke filling evenly among the 12 partially baked wonton cups.
- Return the muffin tin to the oven and bake for about 15 minutes, or until the filling is hot and the wonton edges are golden brown and crisp.
- Let the cups rest in the pan for about 5 minutes.
- Gently loosen the edges with a small butter knife or spoon if needed, then remove and serve warm.
