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Spinach Artichoke Dip Wonton Cups

Spinach artichoke dip wonton cups with crisp, golden edges and a bubbly, creamy filling. Baked in a mini muffin tin for easy, hand-held appetizers with melted Parmesan on top.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 24 servings
Course: Appetizer
Cuisine: American
Calories: 165
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
  • 14 oz artichoke hearts, drained and chopped
frozen chopped spinach
  • 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
 

Preheat and shape wonton cups
  1. Preheat oven to 350F. Lightly grease a mini muffin tin with cooking spray.
  2. Press 1 wonton wrapper into each cup of the greased mini muffin tin. Spray each wrapper lightly with cooking spray.
  3. Bake for 6-8 minutes, until the edges are golden. Transfer to a sheet pan to keep them crisp.
Make the spinach artichoke dip
  1. In a mixing bowl, combine cream cheese, sour cream, mayonnaise, mozzarella, 1/4 cup Parmesan, garlic, and red pepper flakes. Stir until smooth and evenly combined.
  2. Fold in artichokes and squeezed-dry spinach. Mix just until the vegetables are fully coated.
Fill and bake
  1. Fill each baked wonton cup with the spinach artichoke dip. Sprinkle with the remaining Parmesan.
  2. Bake for 10-12 minutes, until the filling is bubbly and wonton edges are crisp. Let the cups set in the pan.
  3. Cool for 2 minutes before serving. Serve warm.

Notes

For extra-crisp cups, make sure the thawed spinach is squeezed very dry before mixing. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 325F oven until warmed through. Freezing is not recommended because the wonton texture can soften. For a lighter option, use reduced-fat cream cheese and sour cream to cut calories while keeping the creamy base.