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Spinach Artichoke Dip Wonton Cups

Spinach artichoke dip wonton cups made by baking golden mini wonton shells, then filling them with a creamy spinach-artichoke mixture and topping with Parmesan. The result is a crispy wonton edge with a bubbly, melty center.
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Prep Time 15 minutes
Cook Time 20 minutes
resting 2 minutes
Total Time 37 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 170
Ingredients Equipment Method Notes

Ingredients
  

wonton wrappers
  • 24 wonton wrappers use 24 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
 

Bake the wonton cups
  1. Preheat oven to 350°F. 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 and set. Remove and keep the tin ready for filling.
Make the creamy spinach artichoke filling
  1. In a bowl, mix cream cheese, sour cream, mayonnaise, shredded mozzarella, 1/4 cup Parmesan, minced garlic, and red pepper flakes until smooth.
  2. Fold in chopped artichokes and squeezed-dry frozen chopped spinach until evenly combined.
Fill and bake
  1. Fill each wonton cup with the spinach artichoke mixture, mounding slightly to the top.
  2. Sprinkle the remaining Parmesan over the filled cups. Bake for 10-12 minutes at 350°F until the filling is bubbly and the wonton edges are crisp.
  3. Cool for 2 minutes so the filling sets slightly. Serve warm.

Notes

For crispier edges, don’t overfill the wonton cups—aim for a small mound so they bake up crisp instead of steaming. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 325°F oven until warmed through. Freezing is not recommended because the wonton texture softens after thawing. For a lighter swap, use low-fat cream cheese and reduced-fat mozzarella.