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Spinach Artichoke Dip Wonton Cups

Spinach artichoke dip wonton cups bake creamy spinach and artichoke filling in lightly golden, crisp wonton wrappers. They’re baked in muffin pans and finished with a short rest before serving.
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Prep Time 10 minutes
Cook Time 17 minutes
resting 5 minutes
Total Time 32 minutes
Servings: 8 servings
Course: Appetizer
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

For the cups
  • 1 tbsp vegetable oil
  • 24 wonton wrappers
For the filling
  • 1 package (5 oz) frozen chopped spinach thawed and squeezed very dry
  • 0.5 cup artichoke hearts chopped, drained
  • 1 block (8 oz) cream cheese softened
  • 0.25 cup sour cream
  • 0.5 cup mozzarella cheese shredded
  • 0.25 cup Parmesan cheese grated
  • 0.25 tsp garlic powder
  • 0.125 tsp salt
  • 0.125 tsp black pepper

Equipment

  • 2 12-cup muffin pan

Method
 

Bake the cups
  1. Heat the oven to 350°F.
  2. Lightly brush two 12-cup muffin pans with the vegetable oil.
  3. Press one wonton wrapper into each muffin cup, pleating the sides as needed.
  4. Bake for 5 to 7 minutes, until the wrappers are lightly golden.
Make the filling
  1. In a medium bowl, mix the spinach, artichoke hearts, cream cheese, sour cream, mozzarella, Parmesan, garlic powder, salt, and black pepper until evenly combined.
Fill and bake
  1. Divide the filling among the baked wonton cups, using about 2 tablespoons per cup.
  2. Bake for 8 to 10 minutes, until the filling is hot and the wonton edges are golden.
  3. Let the cups rest in the pans for 5 minutes before serving.

Notes

Squeeze the thawed spinach very dry so the filling stays creamy rather than watery. Refrigerate leftovers in an airtight container for up to 3 days; freezing is not recommended because the wonton cups can lose their crispness. For a dairy-free option, use dairy-free cream cheese, sour cream, and shredded cheeses.